Grilled Panzanella Salad (Printable Recipe)
Rustic Italian bread salad with charred vegetables and white beans in tangy dressing - ideal for warm weather gatherings.
# Ingredients You'll Need:
→ Salad
01 -
1/2 rustic bread loaf (approximately 4 slices), cut into 1-inch slices
02 -
3 bell peppers (varied colors), cut into flat grillable pieces
03 -
1 sweet onion, sliced into 1/2-inch thick rings
04 -
Olive oil (for brushing)
05 -
15 oz white beans, drained
06 -
15 oz artichoke hearts in water, drained and sliced into bite-sized pieces
07 -
1 cup basil leaves, torn
08 -
Optional: chopped romaine, cherry tomatoes, kalamata olives, capers, feta or goat cheese
→ Vinaigrette
09 -
1/2 cup white balsamic vinegar
10 -
4 tablespoons lemon juice
11 -
2 garlic cloves, minced
12 -
1/2 cup olive oil
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon black pepper
# Steps to Follow:
01 -
Preheat the grill to medium-high heat.
02 -
Brush olive oil on all sides of the peppers, onions, and bread slices. Sprinkle with salt just before grilling.
03 -
Grill the peppers and onions until lightly charred on both sides, and the bread slices until toasty on both sides. Set aside to cool.
04 -
In a small bowl, whisk together the white balsamic vinegar, lemon juice, minced garlic, olive oil, sea salt, and black pepper.
05 -
Drain the white beans and place them into a bowl with the artichoke hearts. Add half of the vinaigrette and toss together.
06 -
Cut the grilled veggies and bread into bite-sized pieces. Toss them into the bowl along with fresh basil leaves. Taste and add more vinaigrette, salt, or pepper as needed.
07 -
Optionally, toss or top with ingredients like cherry tomatoes, chopped romaine, kalamata olives, or cheese.
# Extra Tips:
01 -
The vinaigrette can be stored for up to 5 days and is excellent on green salads or grilled vegetables.
02 -
White beans can be replaced with grilled chicken for a protein-rich option.