by: Kate McMillan
Cook Time
15 minutes
Prep Time
10 minutes
Yield
6 servings
Total Time
15 minutes
Prep Time
10 minutes
Yield
6 servings
summary
Panzanella is a classic Italian salad made with toasted bread and fresh vegetables. This gets a delicious upgrade when we grill the produce. By toasting the veggies, we’re adding a smoky charred flavor that takes this summertime favorite to a new level. You toast the bread in a panzanella to absorb the dressing better, so let the salad sit for 10–15 minutes before serving.
ingredients
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 3 (1 ½ inch thick) slices ciabatta bread
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved if large, otherwise left whole
- â…“ cup packed basil leaves, torn
directions
- Heat a grill to medium-high. Cut the pepper in half, and in half again, removing the seeds and core. Trim the zucchini and cut lengthwise into ½ inch slices. Peel the onion and cut it into ½-inch rings.
- Lightly brush both sides of the vegetables and ciabatta slices with olive oil and season with salt and pepper. Place on the grill’s griddle and cook, flipping once, until all have nice char marks; 2–3 minutes per side for the yellow pepper and zucchini, 4–5 minutes per side for the red onion and ciabatta. Transfer all to a cutting board. When cool enough to handle, cut the vegetables and bread into 1-inch cubes. Set aside.
- In a large mixing bowl, stir together the Dijon mustard, red wine vinegar, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Whisk in ¼ cup olive oil. Add the yellow pepper, zucchini, red onion, cubed bread, tomatoes and basil and toss well to combine. Allow mixture to sit for 10 minutes to allow flavors to come together. Toss once more and serve.
notes
Panzanella is traditionally made with stale bread and is a great way to use leftover bread. Any thick, crusty bread will work.
Use your best olive oil on this salad because you will really taste the difference.
Substitute other herbs like parsley and tarragon for the basil.
