Grilled Panzanella Salad
By Diane UngerPublished on April 27, 2015
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Dressing
1 cup extra-virgin olive oil 3 garlic cloves, minced⅓ cup white vinegar 2 tablespoons capers, minced, plus 1 tablespoon brine1 teaspoon Dijon mustard ½ teaspoon salt ½ teaspoon pepperSalad
1 red onion, halved and cut into ½-inch-thick wedges through root end1 red bell pepper, stemmed, seeded, and cut into 2-inch planks1 zucchini, trimmed and quartered lengthwise1 (12-inch) baguette, cut on bias into 4-inch-long, 1-inch-thick slicesSalt and pepper ½ seedless English cucumber, cut into ½-inch chunks1 cup cherry tomatoes, halved½ cup chopped fresh basil 1 ½ ounces Parmesan cheese, shredded (½ cup)Before You Begin
The dressing can be made up to a day in advance, but the salad is best eaten the day it is made.
Instructions
- Whisk oil and garlic together in bowl. Set aside 1/3 cup garlic oil for brushing vegetables and bread. Whisk vinegar, capers and brine, mustard, salt, and pepper into remaining 2/3 cup garlic oil until combined.
- Place onion, bell pepper, zucchini, and bread on rimmed baking sheet and brush all over with reserved garlic oil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Transfer onion, bell pepper, and zucchini to grill and cook (covered if using gas) until well-browned and tender, 6 to 12 minutes, flipping and turning as needed for even cooking. Return vegetables to sheet as they finish grilling and season with salt and pepper.
- Arrange bread slices on grill and cook, uncovered, until golden brown and lightly charred, 1 to 2 minutes per side. Return to sheet and season with salt and pepper.
- Cut grilled vegetables and bread slices into 3/4-inch chunks and transfer to large bowl. Add cucumber, tomatoes, basil, and 3/4 cup dressing and toss to combine. Let sit for 10 minutes for flavors to blend, then season with salt and pepper to taste. Transfer salad to serving platter and sprinkle with Parmesan. Serve, passing remaining 1/4 cup dressing separately.
for the dressing
for the salad
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Dressing
1 cup extra-virgin olive oil
3 garlic cloves, minced
⅓ cup white vinegar
2 tablespoons capers, minced, plus 1 tablespoon brine
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
Salad
1 red onion, halved and cut into ½-inch-thick wedges through root end
1 red bell pepper, stemmed, seeded, and cut into 2-inch planks
1 zucchini, trimmed and quartered lengthwise
1 (12-inch) baguette, cut on bias into 4-inch-long, 1-inch-thick slices
Salt and pepper
½ seedless English cucumber, cut into ½-inch chunks
1 cup cherry tomatoes, halved
½ cup chopped fresh basil
1 ½ ounces Parmesan cheese, shredded (½ cup)
Test Kitchen Techniques
Ingredients
Dressing
1 cup extra-virgin olive oil
3 garlic cloves, minced
⅓ cup white vinegar
2 tablespoons capers, minced, plus 1 tablespoon brine
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
Salad
1 red onion, halved and cut into ½-inch-thick wedges through root end
1 red bell pepper, stemmed, seeded, and cut into 2-inch planks
1 zucchini, trimmed and quartered lengthwise
1 (12-inch) baguette, cut on bias into 4-inch-long, 1-inch-thick slices
Salt and pepper
½ seedless English cucumber, cut into ½-inch chunks
1 cup cherry tomatoes, halved
½ cup chopped fresh basil
1 ½ ounces Parmesan cheese, shredded (½ cup)
Test Kitchen Techniques
Ingredients
Dressing
1 cup extra-virgin olive oil
3 garlic cloves, minced
⅓ cup white vinegar
2 tablespoons capers, minced, plus 1 tablespoon brine
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
Salad
1 red onion, halved and cut into ½-inch-thick wedges through root end
1 red bell pepper, stemmed, seeded, and cut into 2-inch planks
1 zucchini, trimmed and quartered lengthwise
1 (12-inch) baguette, cut on bias into 4-inch-long, 1-inch-thick slices
Salt and pepper
½ seedless English cucumber, cut into ½-inch chunks
1 cup cherry tomatoes, halved
½ cup chopped fresh basil
1 ½ ounces Parmesan cheese, shredded (½ cup)
Test Kitchen Techniques
Why This Recipe Works
For a fresh take on this classic bread salad, we make a flavor-packed dressing of extra-virgin olive oil, garlic, vinegar, briny capers, and Dijon mustard. We brush red onion, red bell pepper, and zucchini (each cut into fairly large pieces for easy grilling) with a garlic oil and grill the vegetables until tender and well charred. We grill thick slices of bread, cut everything into bite-size chunks, and toss the grilled vegetables and bread with a fresh contrast of cherry tomatoes, cucumbers, and fresh basil.
Before You Begin
The dressing can be made up to a day in advance, but the salad is best eaten the day it is made.
Instructions
- Whisk oil and garlic together in bowl. Set aside 1/3 cup garlic oil for brushing vegetables and bread. Whisk vinegar, capers and brine, mustard, salt, and pepper into remaining 2/3 cup garlic oil until combined.
- Place onion, bell pepper, zucchini, and bread on rimmed baking sheet and brush all over with reserved garlic oil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Transfer onion, bell pepper, and zucchini to grill and cook (covered if using gas) until well-browned and tender, 6 to 12 minutes, flipping and turning as needed for even cooking. Return vegetables to sheet as they finish grilling and season with salt and pepper.
- Arrange bread slices on grill and cook, uncovered, until golden brown and lightly charred, 1 to 2 minutes per side. Return to sheet and season with salt and pepper.
- Cut grilled vegetables and bread slices into 3/4-inch chunks and transfer to large bowl. Add cucumber, tomatoes, basil, and 3/4 cup dressing and toss to combine. Let sit for 10 minutes for flavors to blend, then season with salt and pepper to taste. Transfer salad to serving platter and sprinkle with Parmesan. Serve, passing remaining 1/4 cup dressing separately.
for the dressing
for the salad
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