Grilled Panzanella

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This is my first recipe of Ina's, and I have to say, I'm kicking myself for waiting for so long! I read some of the reviews and decided to give it a try. It completely surpassed my expectations! I thought, how amazing could a salad with veggies and bread be? Don't ask, just try. The combination of fresh veggies and grilled veggies ... the grilled bread ... the dressing. It all comes together in this beautiful and unique salad that seems to hit all the taste buds. Like one of the other reviewers did, I substitued some aged balsamic for a portion of the oil to give it some acidity, and it was fantastic. This is something you'd expect to find at a top-rated restaurant. My boyfriend agrees.

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I have made panzanella many times over the years (great way to use up day old Italian bread- I used a whole loaf: toasted thick slices and then quartered the slices into large croutons, but stumbling across Ina's recipe using grilled veggies and then grilling the bread as well takes panzanella to a whole new level. Can't wait to try some of the flavored breads out there in ths recipe! Her dressing was a snap to make in my mortar and pestle (I doubled it as we ended up with a lot more veggies than called for. Wow! Even my pickiest easter went back for seconds and, sadly for me, there was none left to take to lunch the next day. :- This recipe just replaced the previous one in my collection! Thanks, Ina!

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I can't say enough about this recipe. It is so simple and yet so flavorful. After making this several times during the summer of 2009, we craved it all winter. I add more dijon and basil than recommended (double both. I have also added grilled scallops, which turns this into an all-in-one meal (if it wasn't already. Shrimp or grilled chicken would also be good additions. Thanks so much, Ina.

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This is amazing! What really makes it is the incredibly delicious vinegar dressing, I could drink that up! I didn't find Champagne vinegar at the store so I just used red wine vinegar - still delicious! The second time I made it I prepared it as a pasta salad. I doubled the vinegar dressing and added 1/2 pound of Fusili Pasta to the vegetables. A M A Z I N G! All my dinner guests loved it. It's very beautiful too with all the different colored peppers and basil.

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I tried this salad last summer, and it was by far the best Summer Salad of 2009! I can't imagine finding one that is better this year. I made it for all of my friends, and they loved it too! I even used basalmic vinager when out of champaigne, and it was great. Thank you so much for the fabulous addition to my family's pallet. :

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I made this salad for my Bunco friends. They thought it was the best salad they've ever tasted. You are the best Ina.
Fran Hoch
Weston, Fl

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When my older daughter asked at the dinner table "who's recipe is this?" My five year old answered "Our favorite cooker, Ina" What can I say, you're the best!

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I made a few changes to the recipe but it came out fantastic! I used 1/2 of a whole wheat italian loaf and grilled it w/ oil, pepper, and salt. I omitted the capers for fear my family would hate them, and used red wine vinegar instead of champagne. I had seconds and kept picking into the serving bowl....I couldn't stop eating it! My kids were a little weirded out by the grilled veggies but ate it all anyway.

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I didn't care for hoy oily the dressing was, and I thought the flavor balance was off. I prefer a dressing with a bit more acid. I also thought it needed a bit of sweetness, so I added some additional balsamic vinegar to provide the additional acid and sweetness. I also used white wine vinegar instead of champaigne because it is what I had on hand. Instead of a plain sourdough bread, I purchased a loaf that had olive oil and rosemary in it, and it added a nice dimension to the salad. It was a hit at the BBQ, and it was enjoyed by all.

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I made this salad a few nights ago on my stove top grill pan as it was pouring down rain outside and it still tasted great! My picky husband and kids even liked it. It was a really nice change from our regular salads and will definately make it again. Thanks Ina, love your show and recipes!