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Grilled Panzanella Recipe

Grilled Panzanella

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 31-40 of 48

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  • on July 16, 2009

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    I made this along the Tuscan Lemon Chicken and it is SOOO delicious. I prepped everything before hand and just grilled and chopped bread and vegetables last minute and tossed with salad and vinegarette. (I couldn't find champagne vinegar at my grocery, so I used white wine vinegar and it was still great - but I can't wait to try with champagne vinegar. Like another reviewer, I used an extra half teasponful of dijon for a little more kick. My friend and I could not get enough of the delicious bread! Another winner, Ina! I always know when I do one of your recpies that is going to be great!!!

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  • on July 05, 2009

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    I have been looking for a new, inventive salad that is tasty and not boring. This is my new go-to salad. It was so flavorful and light... it definitely impressed all of my guests for the fourth of July. I used 1 1/2 tsp. of dijon mustard for a little extra kick, and for the dressing I used Extra Virgin Olive Oil instead of regular olive oil to make it lighter. One of the better summertime recipes I have ever had

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  • on June 23, 2009

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    I THINK I COULD LIVE ON THIS ALONE. ONLY SUGGESTIOIN I HAVE IS TO CUT THE ONION 1/2" THICK. ANY THINNER AND THEY COOK REALLY FAST AND FALL APART. TOO GOOD TO BE TRUE.

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  • on June 19, 2009

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    I made Ina's regular Panzanella and wish that I saw this grilled version first. After watching the show, this looks better; although the regular panzanella was great too.

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  • on June 07, 2009

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    Followed this exactly - it was delicious!

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  • on June 06, 2009

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    Ina's Panzanella was amazing! My husband and I made it tonight with barbequed pork chops. The flavors and textures combined to create a flavorful and exciting dish! I will definitely serve this for company! How easy . . . either grill any poultry or meat along with the Grilled Panzanella and you are set . . .of course a good wine and one of Ina's yummy desserts too!

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  • on June 05, 2009

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    I ate this as a meal in itself, it was so good! I used the ends of whole wheat bread instead of the bread called for and added more than called for. I also subbed black olives for capers (didn't have any on hand.
    This was so good! Definitely a "keeper" recipe as others have said.

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  • on June 05, 2009

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    My husband and I ate the whole thing! It's a wonderful summertime salad.

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  • on June 01, 2009

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    I made this salad with the tuscan lemon chicken. I had all my cutting boards, etc out on the table by the grill and pulled the pepers, onions and bread off the grill in front on everyone, cut it up and mixed the salad right in front of my guests. I did cut my veggies a little smaller so they were bite size so a knife wasn't needed. I left them chunky, but able to put on a fork. We all loved the salad and now everyone asks me to bring this to their bar-b-ques. I make extra bread and keep it separate in case there are left overs, you can put fresh crunchy bread in the next day and enjoy the salad all over. LOVED IT!!

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  • on May 31, 2009

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    We had this with AB's grilled pork tenderloin. Omg, this was so delicious. After grilling everything, I mixed it all up together 20 minutes before serving it, then realized that the bread would get soggy. That didn't matter at all. Soggy bread is so delicious. I made it with a ciabatta bread because I couldn't find anything french-like at the supermarket. I cut it into cubes and it soaked up all the flavors perfectly.

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