Grilled Panzanella Salad

Panzanella salad

So don’t get me wrong, I do like salad. I mean I’m not that girl that wants a salad over, say, a burger, but if there’s a good looking salad on the menu, I’d happily order it. That being said, I like my salad with a lot of stuff in it. Cheese, croutons, lots of dressing, maybe some almonds or avocado, throw in some bacon…I don’t think there’s much you could add to a salad that would make it worse, you know?

Take this salad, for example. It’s got bread, grilled veggies, feta cheese… So many different things. So much flavor. You can also add in whatever you have in your fridge. Red onion? Sure. Zucchini? Got for it. Mushrooms? OK I’m not a fan but if that’s your jam, be my guest.

Whatever you choose to add, just let me give you one quick tip: once you add the dressing and toss it, be sure to let the salad sit on the counter for at least 15 minutes, so the bread soaks it up and the flavors can intensify.

1 red bell pepper
1 green pepper
1/2 a baguette of your choice
1 cucumber
1/3 cup basil
1/4 cup olive oil
1/4 cup balsamic vinegar
4 oz crumbled feta cheese
Olive oil
Salt + pep

  1. Heat a grill (or grill pan) over medium heat. Quarter and seed the peppers, and tear the bread into cubes. Lightly oil the peppers and bread.
  2. Grill the peppers and bread on the preheated grill until lightly charred (the bread will take less time than the peppers.)
  3. Once slightly cooled, slice the peppers and cucumber into 1/2 pieces. Add to a large bowl.
  4. Cut the basil into thin strips, and add that and the bread to the bowl.
  5. Make the dressing by whisking together the olive oil and vinegar, along with some salt and pepper.
  6. Pour the dressing over the veggie & bread mixture, and lightly toss to combine. Let the salad sit for about 15 minutes, before adding the feta.

Leave a Reply