Description
Ina Garten’s grilled panzanella salad blends rustic Italian charm with summer garden flavors. Fresh ingredients and expert techniques create a memorable Mediterranean-inspired dish you can savor with friends.
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
- 1 red onion, sliced into ¼-inch rounds
- ½ hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick
- 10 large basil leaves
- 3 tbsps (45 mL) capers, drained
- 2 tbsps (30 mL) champagne vinegar
- 2 tbsps (30 mL) good olive oil
- ½ small ficelle, cut into 1-inch thick slices
- 1 tsp (5 mL) minced garlic
- ½ tsp (2.5 mL) Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Grill Preparation: Ignite charcoal grill to high heat, lightly oil the grating to prevent ingredient sticking.
- Vinaigrette Creation: Whisk garlic, mustard, vinegar, olive oil, salt, and pepper in a mixing bowl until smoothly combined.
- Vegetable Assembly: Combine cucumber, tomatoes, basil leaves, and capers in a large bowl, seasoning with salt and pepper, then gently toss to integrate flavors.
- Vegetable Grilling: Brush onion slices and bell peppers with olive oil, grill for 4 minutes per side until charred and tender, developing deep caramelized notes.
- Vegetable Processing: Remove grilled vegetables, slice peppers into strips and separate onion rings, then fold into the cucumber mixture to enhance the salad’s complexity.
- Bread Transformation: Coat bread slices with olive oil, grill until golden and crisp on both sides, creating crunchy textural elements for the salad.
- Final Composition: Drizzle vinaigrette over the grilled vegetables and toasted bread, thoroughly mixing to ensure complete flavor integration, then serve while warmth and crispness are at their peak.
Notes
- Grill Temperature Matters: Ensure coals are scorching hot for perfect char marks and smoky flavor on vegetables and bread.
- Oil Coating Technique: Lightly brush vegetables and bread with olive oil to prevent sticking and enhance caramelization.
- Timing is Critical: Grill vegetables for exactly 4 minutes per side to achieve a tender-crisp texture without burning.
- Dress Just Before Serving: Add vinaigrette at the last moment to keep bread crisp and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg