Recipe by Bev
This is an Italian salad which uses toasted (or grilled) day old bread, like a bruschetta, tossed in with the veggies and cheese. I hope you enjoy this recipe from Cuisine At Home.
Top Review by Dr. Jenny
Ever since we got back from our honeymoon in Italy, we have been looking for a panzanella recipe that would approximate the one we had in Tuscany as part of a really memorable home-cooked meal. I have tried several from different cookbooks and on this site and they just weren't as good. We have now found our keeper! I loved the combination of the grilled bread and vegetables! We didn't change a thing. Used all fresh ingredients and used the outdoor BBQ to grill the veggies. I think using fresh herbs is really critical to this dish. So, thanks, Bev for posting. Not only have I found the sangria recipe that I have been looking for from you, but also the panzanella salad. We served this with AngelaDawn's lamb and goat cheese lasagne and the combination was great.
- 1 large tomatoes, diced
- 1 cup cucumber, seeded,diced
- 3⁄4 cup Fontina cheese, cubed
- 1⁄2 cup kalamata olive, pitted,halved
- 1⁄4 cup torn fresh basil
- 1⁄4 cup fresh parsley leaves
- 1⁄4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 5 slices day old crusty bread (1" thick)
- 1 red bell pepper, seeded,quartered
- 1⁄2 red onion, cut into 1/2 inch thick rounds (see note)
- salt and pepper
- 1 clove garlic, halved
Directions See How It's Made
- Preheat grill to medium-high.
- Toss tomato, cucumber, cheese, olives, and herbs together in a bowl; cover and chill.
- Whisk lemon juice, vinegar, sugar, salt, and pepper together in a small bowl.
- Drizzle in oil, whisking until blended.
- Rub bread, bell pepper, and onion with oil using your hands; season with salt.
- Grill bell pepper and onion, covered, 3-5 minutes; turn vegetables over.
- Add the bread and grill until toasted on one side, 1-2 minutes.
- Turn bread and grill second side until toasted, 1-2 minutes more.
- Remove everything from the grill.
- Rub both sides of the bread with half a garlic clove, tear into pieces, and add to the vegetable-herb mixture.
- Chop the peppers and onion, and add to the salad.
- Drizzle with dressing (you may not use it all) and toss to coat.
- Serve immediately.
- Makes about 8 cups.
- Note: Onions are tough to grill.
- Here is an easier way: Push two skewers through the onion, spacing them about 1/2" apart.
- Cut between the skewers.
- Wrap and store the other half in the refrigerator.
- Be sure to soak the skewers in water for about 20 minutes before grilling, so they will not burn on the grill.
- Once grilled, cut the onions along both sides of the skewers for bite sized pieces.