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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 1 day ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 5 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 28 days ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 28 days ago
Can you tell me if the cup measurement s are Ameri...

Healthy Grilled Panzanella Salad

Blossom Lady
Nov 09, 2024 11:47 AM
Healthy Grilled Panzanella Salad

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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