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Grilled Bell Pepper Panzanella Salad
Grilled Bell Pepper Panzanella Salad
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Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Transport yourself to Italy with a delicious panzanella salad.
Ingredients:
  • 6 cups cubes (3/4 inch) dry French or Italian bread
  • 2 large yellow bell peppers
  • 2 large red bell peppers
  • 1 medium red onion, cut into 1/2-inch thick slices
  • 1/2 cup sliced kalamata or black olives
  • 1/4 cup julienne (matchstick-cut) fresh basil leaves
  • 8 oz fresh mozzarella ciliegini (cheese balls), drained, halved
  • 4 medium plum (Roma) tomatoes, chopped
  • 1/2 English (seedless) cucumber, quartered, sliced
  • 3/4 cup balsamic vinaigrette dressing
Instructions:
  • Spread out the bread cubes on trays to slightly dry out while you prepare the salad.
  • Preheat a gas or charcoal grill to medium-high heat. Grill the bell peppers, turning occasionally, until blackened, for about 15 to 30 minutes. Transfer the roasted peppers to a large bowl and cover with plastic wrap. Allow them to sit for 15 to 20 minutes. Peel and seed the bell peppers, then cut them into bite-size strips.
  • Grill onion slices until golden and slightly tender, turning once, about 3 to 6 minutes. Then, cut into 1/2-inch pieces.
  • Place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes, and cucumber in a large bowl. Drizzle with dressing, toss well to coat, and serve immediately.

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