Description
Ina Garten’s grilled panzanella salad combines rustic Italian bread with fresh summer vegetables and herbs. Mediterranean flavors merge into a delightful dish you’ll savor as a perfect light meal or side.
Ingredients
Scale
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1 large ripe tomato, cut into 1-inch cubes
- ½ hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick
- 1 red onion, sliced into ¼-inch rounds
- ½ small ficelle, cut into 1-inch thick slices
- 10 large basil leaves
- 3 tbsps capers, drained
- 1 tsp minced garlic
- ½ tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 tbsps champagne vinegar
- Olive oil
Instructions
- Grill Preparation: Fire up the charcoal grill to high heat, lightly oiling the grate to prevent sticking and ensure smooth cooking.
- Vinaigrette Creation: Whisk together garlic, Dijon mustard, red wine vinegar, olive oil, salt, and pepper in a small bowl, setting the vibrant dressing aside for later use.
- Vegetable and Herb Preparation: Combine cucumber, roma tomatoes, basil leaves, and capers in a large bowl. Season with salt and pepper, gently mixing to distribute flavors evenly.
- Vegetable Grilling: Brush bell peppers and red onion with olive oil, grilling for 4 minutes per side until charred and tender. Transfer to a cutting board and slice peppers into strips, separating onion rings.
- Bread Transformation: Generously coat bread slices with olive oil, grilling until crisp and golden-brown on both sides. Incorporate the warm, smoky grilled vegetables and toasted bread into the prepared vegetable mixture.
- Final Fusion: Drizzle the reserved vinaigrette over the salad, carefully tossing to ensure each ingredient is thoroughly coated, creating a harmonious blend of flavors and textures.
Notes
- Grill Temperature Control: Ensure coals reach optimal heat for perfect charring without burning vegetables or bread.
- Vinaigrette Preparation Tip: Whisk dressing ingredients thoroughly to blend flavors and create a smooth, well-incorporated sauce.
- Vegetable Grilling Strategy: Watch vegetables closely while grilling, rotating to achieve even char marks and prevent overcooking.
- Bread Toasting Technique: Brush bread generously with olive oil and grill quickly to achieve crispy exterior while maintaining soft interior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg