Grilled Panzanella Salad
During the Summer there is nothing like a really great salad, sprinkled with all the trimmings. My favorites are a greek salad, caesar salad, and taco salad. I also love a nicoise salad, but I never seem to order it or attempt to make it. I came across my new fav , the grilled panzanella salad here and just had to make it. It’s a really colorful salad, with crisp fresh veggies, and pure goodness all the way through. If you’re making this, definitely take a trip to your local farmers market for the freshest veggies.
The veggies fresh from the farmers market except for the tomatoes
Grilling the veggies. When you don’t have a grill, a grill pan works great!
While the veggies grill, chop up the cucumbers, tomatoes, and olives.
Add the mint and basil
Cool the grilled veggies a bit before a rough chop
Add the grilled veggies and bread (used whole wheat fresh loaf), then toss together with the vinegar and olive oil
Paired it with fish, and that’s Dinner!
The only thing I would do different is add the bread at each serving, unless I plan to serve it all that night.
The bread gets soggy in the fridge overnight. I could also use less vinegar and oil.
2 red bell peppers, stemmed, seeded, quartered, 2 yellow bell peppers, stemmed, seeded, quartered, 2 zucchini, trimmed, cut on the diagonal into 1/2″ thick pieces, 4 slices crusty white italian bread, olive oil, salt & pepper, 1 english cucumber, peeled and chopped, 1 cup cherry tomatoes, halved, 1/2 cup pitted kalamata olives, halved, 1/3 cup mint leaves, chopped, 1/3 cup basil leaves, chiffonade, 1/3 cup olive oil, 1/4 cup aged balsamic vinegar, 4 oz piece of feta, broken into chunks
Heat grill or grill pan to medium. Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Add bread for the last 3 minutes of cooking, and grill until lightly charred and just crisp, turning often. Transfer to a cutting board and let cool.
Meanwhile, combine cucumber, tomatoes, olives, mint and basil in a large bowl. Chop peppers, zucchini into 1/2″ pieces and add to bowl. Tear bread into 1″ pieces and add to bowl.
Whisk oil and vinegar together, and season with salt and pepper to taste. Add dressing to salad, toss to gently coat, and add feta.
Recipe adapted from Camille Styles’ Tuesday Tasting