panzanella salad recipe

This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER. With creamy mozzarella, grilled bread and a garlicky red wine vinaigrette, it’s a healthy meal or side dish that’s packed with flavor and texture. Feel free to use other vegetables according to what you have or like (such as eggplant, mushrooms, corn or asparagus). Also, you can swap out the mozzarella for other sources of protein, such as grilled chicken, canned white beans, feta cheese or good quality jarred tuna. I often add grated parmesan as well (simply because I love it). The anchovy in the dressing adds depth and complexity to the vinaigrette, but you won’t taste it. However, you can omit it for a vegetarian version.

Healthy Grilled Panzanella Salad (gluten-free friendly!)

red wine vinegar

garlic,

shallot (about 1/2 small shallot)

oregano

anchovy, rinsed and finely chopped (optional)

Salt and pepper

extra virgin olive oil

zucchini, trimmed, cut lengthwise into 1/2-inch-thick slabs

yellow bell peppers,

red onion,

balsamic vinegar

Italian bread

tomatoes,

basil

mozzarella,

In a small bowl, combine the red wine vinegar, grated garlic, shallot, oregano and anchovy (if using).  Season with salt and pepper.  Whisk in the olive oil. Do Ahead: The vinaigrette can be refrigerated for up to 1 week

Make the vinaigrette

Preheat a grill or grill pan to medium-high heat.

Put the zucchini, peppers and red onion slices on a large baking sheet.  Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper.  Toss gently to coat.  Grill the vegetables, flipping once, until they’re crisp-tender with grill marks on both sides, about 2 minutes per side for the zucchini and 3-4 minutes per side for the onion and peppers.  Transfer the vegetables back to the baking sheet, and let cool. Do Ahead: The grilled vegetables can refrigerated for up 4 days before using.

Grill the slices of bread until toasted with grill marks on both sides, about 1-3 minutes total.

Cut the vegetables and bread into 1-inch pieces, and place them in a large bowl.  Add the tomatoes, basil, and mozzarella. Pour the dressing over the salad and toss to combine.  Season with salt and pepper to taste.  Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.  Before serving, toss the salad and taste it again—add more salt and pepper if needed, and if the salad tastes a bit flat, drizzle in a bit more red wine vinegar (the flavors will mute as it rests). Enjoy!

Grill the veggies and assemble the salad

This fresh salad is low in calories but full of taste, with ripe tomatoes, leafy greens, whole-grain bread and a healthy, homemade olive oil and vinegar dressing.


Recipe: Tuscan Panzanella Salad

100% whole-grain bread

white grape juice

chia seed

garlic

Dijon mustard

salt

black pepper

tomatoes

cucumber

red onion

arugula

basil leaves

Step 1

Step 2

On a large non-stick baking sheet, place cubed bread and bake until the croutons are crisp and lightly colored, about 10 minutes.

Step 3

While bread is in the oven, make the vinaigrette in a large mixing bowl by whisking together vinegar, grape juice, chia seeds, garlic, mustard, olive oil, salt and pepper, and set aside.

Step 4

Remove croutons from the oven and let cool.

Step 5

Add tomatoes, cucumber and red onion to the vinaigrette and mix well.

Step 6

Add arugula, basil and croutons, toss until well mixed, and serve.

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Recipe: Tuscan Panzanella Salad

Top 2 panzanella salad recipe recipes from across the web

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Recipe: Tuscan Panzanella Salad

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