Healthy Grilled Panzanella Salad
Nov 09, 2024 10:47 AM
This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER. With creamy mozzarella, juicy tomatoes, grilled bread and a garlicky red wine vinaigrette, it’s a healthy meal or side dish that will satisfy even the biggest meat eaters.
I don’t play favorites when it comes to salads, but this grilled panzanella salad has my heart. It’s a damn fine one-bowl meal in its own right, or a stunning side dish to just about anything.
What is panzanella?
Panzanella is a bread salad that's traditionally made with day-old bread, ripe tomatoes and a simple vinaigrette. The bread soaks up the juices from the tomatoes and the dressing, turning soft and succulent in the middle while staying crunchy around the edges.
In this version, a slew of grilled vegetables and fresh mozzarella turn the salad into a main course or hearty side dish. A zippy Italian vinaigrette brightens everything up. It’s crunchy, soft, creamy and vibrant.
Ingredients:
Vinaigrette
- ¼ cup red wine vinegar
- 1 large clove garlic, grated on a microplane
- 1 tablespoon minced shallot (about ½ small shallot)
- 1 teaspoon dried oregano
- 1 anchovy, rinsed and finely chopped (optional)
- Salt and freshly ground pepper
- ¼ cup extra virgin olive oil
Salad
- 2 medium zucchini, trimmed, cut lengthwise into ½-inch-thick slabs
- 2 medium yellow bell peppers, cored and seeded, cut into 2-inch pieces
- 1 medium red onion, cut into ¼-inch thick rings
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ loaf Italian bread or 1 small gluten-free baguette, cut into 1-inch thick slices
- 2 pounds ripe tomatoes, cored and coarsely chopped
- ½ cup coarsely chopped fresh basil
- ½ pound fresh mozzarella, cut into ½-inch pieces
Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
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