Description
Ina Garten’s grilled panzanella salad brings rustic Italian charm to summer dining. Crisp grilled bread mingles with juicy tomatoes, fragrant basil, and rich olive oil, creating a Mediterranean masterpiece you’ll savor with each delightful bite.
Ingredients
Scale
Vegetables:
- ½ hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick (0.5 cucumber)
- 1 large ripe tomato, cut into 1-inch cubes (1 tomato)
- 1 red onion, sliced into ¼-inch rounds (1 onion)
- 1 red bell pepper, seeded and cut into 3 large pieces (1 bell pepper)
- 1 yellow bell pepper, seeded and cut into 3 large pieces (1 bell pepper)
Herbs and Seasonings:
- 10 large basil leaves
- 3 tablespoons (45 milliliters) capers, drained
- 1 teaspoon (5 milliliters) minced garlic
- ½ teaspoon (2.5 milliliters) Dijon mustard
- Kosher salt
- Freshly ground black pepper
Dressing and Bread:
- 2 tablespoons (30 milliliters) champagne vinegar
- ½ small ficelle, cut into 1-inch thick slices
- 2 tablespoons (30 milliliters) good olive oil
Instructions
- Prepare the charcoal grill, ensuring the coals reach high temperature. Lightly coat the grilling rack with olive oil to minimize potential adherence of ingredients.
- Create a vibrant vinaigrette by whisking together minced garlic, robust mustard, tangy vinegar, olive oil, salt, and black pepper in a compact mixing bowl. Reserve the mixture temporarily.
- Assemble a fresh vegetable medley by combining diced cucumber, ripe tomatoes, fragrant basil leaves, and briny capers in a spacious bowl. Delicately season with salt and pepper, then gently intermingle the ingredients.
- Carefully brush onion slices and bell peppers with olive oil on one surface. Position them on the grill, oiled side facing downward, and cook for approximately 4 minutes. Rotate the vegetables, apply additional oil, and continue grilling for another 4 minutes.
- Extract the grilled vegetables from the heat source. Slice the peppers into half-inch (1.27 centimeters) thick strips and separate the onion rings. Incorporate these charred elements into the cucumber mixture.
- Generously coat bread slices with olive oil on both surfaces. Place on the grill and toast until achieving a golden-brown exterior on each side. Integrate the crisp bread into the vegetable composition.
- Drizzle the prepared vinaigrette over the vegetable and bread ensemble. Thoroughly blend the ingredients to ensure comprehensive flavor distribution. Serve immediately while maintaining optimal warmth.
Notes
- Select peak-season tomatoes bursting with sweet, sun-ripened flavor for unbeatable taste.
- Drizzle vegetables generously with olive oil to prevent sticking and enhance caramelization on the grill.
- Rotate bread and vegetables frequently to achieve uniform golden-brown grill marks without burning.
- Slice ingredients uniformly to guarantee consistent cooking and attractive presentation.
- Allow grilled components to rest briefly after cooking, letting flavors meld and juices redistribute naturally.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg