Grilled Panzanella Salad


 This recipe serves 4


  • 1 large tomato, diced Tomatoes, red, ripe, raw, year round average
  • 1 cup cucumber, seeded, diced Cucumber, peeled, raw
  • 3/4 cup fontina cheese, cubed Cheese, fontina
  • 1/2 cup kalamata olive, pitted,halved Olives, kalamata
  • 1/4 cup torn fresh basil Spices, basil, ground
  • 1/4 cup fresh parsley, rough chopped leaves
  • 1/4 cup fresh lemon juice Lemon juice, raw
  • 2 Tbs red wine vinegar Vinegar, red wine
  • 1 tsp sugar Sugars, granulated
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • 3 Tbs olive oil Oil, olive, salad or cooking
  • 5 slices 1' thick day-old crusty bread
  • 1 red bell pepper, seeded and quartered Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1/2 red onion "lollipopped" see below
  • salt to taste Salt, table
  • 1 clove garlic, halved Garlic, raw


Step 1

Preheat grill to med high.

Step 2

Toss tomato, cucumber,cheese,olives,and herbs together in a bowl; cover and chill.

Step 3

Whisk lemon juice, vinegar, sugar,salt, & peppertogether in asmall bowl. Drizzle in oil, whisking to blend.

Step 4

Rub bread, bell pepper and onion with oil using your hands; season with salt.

Step 5

Grill bell pepper and onion, putting the onions on 5 mins before the peppers covered, 3-5 mins; turn vegetables over. Add bread and grill until toasted 1-2 mins. Turn bread and on second side until toasted 1-2 minsRemove everything from grill.

Step 6

Rubboth sides of bread with 1/2 a garlic, tear into pieces, and add to the vegetable-herb mixture. Chop the peppers and onion and add to the salad.

Step 7

Drizzle with dressing,(you may not use it all) and toss to coat Serve IMMEDIATELY

Step 8

Onion lollipops: First to push two skewers through the onion, spacing them about 1/2 " apart. Then cut between the skewers to form instant lolloppop. Make sure you soak the skewers for 25 mins in water before using


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