Grilled Panzanella Salad

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
Serves 4
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • 2 teaspoons red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 3 medium tomatoes, halved
  • 6 scallions
  • 2 large bell peppers (any color), quartered
  • 1 medium zucchini, halved lengthwise
  • 1 10 -ounce loaf ciabatta or semolina bread, halved lengthwise
  • 1/2 cup torn fresh herbs (basil, mint and/or parsley)
  • 1/4 pound thinly sliced salami, cut into 2-inch ribbons
Directions

Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.

Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.

Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.

Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

Per serving: Calories 431; Fat 20 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,066 mg; Carbohydrate 50 g; Fiber 6 g; Protein 15 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Cookout Sides & Salads