Grilled Panzanella Salad

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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