Description
Ina Garten’s grilled panzanella brings Italian countryside charm to summer tables with rustic bread and fresh vegetables. Charred edges, zesty vinaigrette, and garden-ripe ingredients create a Mediterranean masterpiece that invites you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1 large ripe tomato, cut into 1-inch cubes
- ½ hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick
- 1 red onion, sliced into ¼-inch rounds
- ½ small ficelle, cut into 1-inch thick slices
Herbs and Seasonings:
- 10 large basil leaves
- 3 tablespoons capers, drained
- 1 teaspoon minced garlic
- ½ teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Dressing Ingredients:
- 2 tablespoons champagne vinegar
- Good olive oil
Instructions
- Ignite the charcoal grill, allowing the coals to reach optimal heat intensity. Carefully coat the grilling rack with extra virgin olive oil to ensure smooth food release.
- Craft the vinaigrette by whisking together finely minced garlic, robust Dijon mustard, tangy red wine vinegar, extra virgin olive oil, kosher salt, and freshly cracked black pepper in a small mixing bowl. Set the vibrant dressing aside.
- In a spacious ceramic bowl, combine thinly sliced cucumber, freshly diced roma tomatoes, delicately torn fresh basil leaves, and briny capers. Sprinkle with kosher salt and cracked black pepper, then gently toss to distribute seasonings evenly.
- Prepare the vegetable medley by brushing red and yellow bell pepper slices and sweet red onion rings with extra virgin olive oil. Position the vegetables on the hot grill grate, cooking for approximately 4 minutes on each side until they develop beautiful char marks and become slightly tender.
- Transfer the grilled vegetables to a wooden cutting board. Slice the peppers into elegant 1/2-inch strips and separate the onion rings. Incorporate these warm, smoky vegetables into the waiting cucumber mixture.
- Brush artisan bread slices generously with extra virgin olive oil. Grill the bread until it transforms into crispy, golden-brown perfection, creating a delightful crunch on both surfaces. Carefully add the toasted bread to the vegetable medley.
- Drizzle the reserved zesty vinaigrette over the grilled vegetables and toasted bread. Delicately toss the ingredients, ensuring each morsel is coated with the aromatic dressing, creating a harmonious blend of flavors and textures.
Notes
- Preparation matters most when creating this vibrant summer dish, ensuring each ingredient shines with maximum flavor potential.
- Selecting fresh, seasonal vegetables guarantees a crisp and delightful texture that elevates the entire salad experience.
- Temperature control during grilling transforms ordinary ingredients into caramelized, smoky delights that dance on your palate.
- Bread quality significantly impacts the overall taste, so choose a sturdy artisan loaf that can withstand grilling without falling apart.
- Serving immediately after mixing preserves the perfect balance of warmth, crunch, and fresh vegetable brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg