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A close-up of a colorful panzanella salad with grilled bread, cherry tomatoes, cucumbers, red onions, yellow bell peppers, capers, and fresh basil in a white bowl, with a wooden serving fork in the background.
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Grilled Panzanella

This is summer's bounty at it's finest!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: Bell pepper, Bread, Cucumber, Summer, Tomatoes, Vegetables
Servings: 6
Author: Nicole

Ingredients

  • ¼ cup Extra-virgin olive oil plus more for brushing
  • 1 medium garlic clove grated on a microplane
  • ½ teaspoon Dijon mustard
  • 2 tablespoons champagne vinegar
  • kosher salt and freshly ground black pepper to taste
  • ½ hothouse cucumber unpeeled, seeded and sliced into ¼-inch thick moons
  • 6-8 Campari tomatoes sliced into quarters
  • 10 large basil leaves chiffonade (cut into long thin strips)
  • 3 tablespoons capers drained
  • 1 medium red onion sliced into ⅓-inch thick rounds
  • 1 red bell pepper seeded and cut into three large pieces
  • 1 yellow bell pepper seeded and cut into three large pieces
  • ½ small ficelle small baguette, cut into ½-inch thick slices

Instructions

  • In a small bowl, whisk together the olive oil, garlic, mustard, vinegar, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper; set aside. Place the cucumber, basil, and capers in a large bowl, season with salt and pepper and gently toss; set aside.
  • Prepare a charcoal grill with hot coals for direct cooking. Brush the rack with oil. When the grill is ready, brush both sides of the onion slices and peppers with olive oil. Place them on the grill and cook for 4 minutes. Using tongs, turn the vegetables over and cook for another 4 minutes.  Remove the vegetables from the grill and place on a cutting board. Cut the peppers into a medium dice. Separate the onion rings, slicing the larger ones in half. Add the peppers and onions to the cucumber mixture.
  • Brush the bread slices with the oil on both sides and toast them on the grill until golden (they will cook rather quickly). Remove the bread from the grill and add them to the vegetable mixture. Add the tomatoes. Pour the vinaigrette over the mixture and gently toss until combined. Serve warm. Enjoy!

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 253mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1753IU | Vitamin C: 81mg | Calcium: 50mg | Iron: 2mg
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