Summer Grilled Panzanella Salad
This Summer Grilled Panzanella Salad is the perfect side dish for summertime! Classic Grilled Panzanella Salad is filled with Grilled Rustic Italian Bread, Hot Grilled Vegetables, and Chilled Tomato and Cucumber and Basil. It’s a great side dish but also hearty enough to eat on its own! Panzanella is a bread salad that’s traditionally made with French 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.
This recipe I use for my Panzanella Salad is based of a recipe from Ina Garten which you can find here !! My version is slightly different mostly just in the dressing recipe!! You won’t be sorry if you follow Ina’s recipe! Over the years, I have just added a few small changes that make this a salad we come back to over and over again!
Without a doubt, this recipe elevates any grilled protein to a meal time perfection! It is perfect to serve with steak, shrimp, salmon and chicken!! In my opinion, the grilled veggies are what set this Summer Grilled Panzanella Salad apart from the others!! Last but not least, the Champagne Vinegar, along with Olive Oil and Dijon and Honey, make a tart and tasty Vinaigrette that brings these vegetables to life!
What you will need to make this Panzanella:
For the dressing:
1/4 cup Olive Oil
1 minced garlic clove
1 Tablespoon Dijon Mustard
1/4 cup Champagne Vinegar
1 Tablespoon Honey
Sea Salt and freshly ground black pepper
For the Salad:
2/3 of a hot house cucumber, peeled sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves – chopped
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small French Loaf cut into 1-inch thick slices
How to make this Panzanella Salad!
- First, make the Salad dressing! In a small bowl, whisk together the garlic, mustard, vinegar, olive oil, honey and 1/2 teaspoon salt and 1/4 teaspoon pepper (or salt and pepper to taste). Set aside.
- Place the cucumber, tomato, basil and capers in a large bowl and set aside!
- Heat your grill up to medium heat. Brush both sides of the onion slices, peppers, and sliced loaf with olive oil. Place them on the grill and cook for 4 minutes. Flip them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture. Another option is to add all the grilled vegetables to the cucumber mixture and use kitchen scissors to cut up!
- Pour the vinaigrette over the vegetables and toss together. Serve warm.
Summer Grilled Panzanella Salad
Ingredients
Salad Dressing
- 1/4 cup Olive Oil
- 1 minced garlic clove
- 1 TBSP Dijon Mustard
- 1/4 cup Champagne Vinegar
- 1 TBSP Honey
- sea salt and pepper to taste
Salad
- 2/3 hot house cucumber, peeled sliced 1/2-inch thick
- 1 large ripe tomato, cut into 1-inch cubes
- 10 large basil leaves chopped
- 3 TBSP capers, drained
- 1 red onion, sliced into 1/4 inch rounds
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1/2 small French Loaf cut into 1-inch thick slices
Instructions
For the Dressing
- First, make the Salad dressing! In a small bowl, whisk together the garlic, mustard, vinegar, olive oil, honey and 1/2 teaspoon salt and 1/4 teaspoon pepper (or salt and pepper to taste). Set aside.
For the Salad
- Place the cucumber, tomato, basil and capers in a large bowl and set aside!
- Heat your grill up to medium heat. Brush both sides of the onion slices, peppers, and sliced loaf with olive oil. Place them on the grill and cook for 4 minutes. Flip them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture. Another option is to add all the grilled vegetables to the cucumber mixture and use kitchen scissors to cut up!
- Pour the vinaigrette over the vegetables and toss together. Serve warm.
What vegetables should you use for this salad?
I am lucky enough to be able to use the BEST TOMATOES in the world and guess what? They are delivered to my door step!!Not kidding! They are the tomatoes I used in this salad and once you taste one, I promise you that you will never look at a tomato the same again.
Have you heard of Farmer Lee Jones? Farmer Jones Farm is part of The Chef’s Garden which was started by the Jones family more than 30 years ago in northern Ohio along the shores of Lake Erie. Lee Jones and Bob Jones, Jr. – following in the footsteps of their father, Bob Jones, Sr. – have been working tirelessly for many years to regeneratively farm the highest quality vegetables, herbs, and microgreens. For over 30 years The Chef’s Garden has supplied some of the world’s finest chefs and their restaurants with fresh vegetables and now those same vegetables are available to you at home.
For some time, it has been their ambition to send the ingredients we grow directly to homes. These vegetables are unlike anything else you find. By shipping directly to you, immediately after harvesting, they can ensure that you will receive the best vegetables you can find anywhere in the world. I encourage you to give this delivery service a try!!
Use my code ABUSYKITCHEN when you order your Chef’s Garden Delivery Box and save 10%
Try my Farm Fresh Tomato Salad recipe!! https://abusykitchen.com/easy-farm-tomato-cucumber-salad/
