Ina Garten’s Grilled Panzanella Salad combines grilled vegetables, toasted bread, and a tangy vinaigrette. With cucumber, tomato, basil, and capers, it’s a refreshing dish that takes about 30 minutes to prepare and serves 4.
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🧡 Why You’ll Love This Grilled Panzanella Salad Recipe:
- Rich and Savory: Enjoy a deep, umami flavor from mushrooms and spices.
- Family-Friendly: A dish that appeals to all ages with its comforting taste.
- Versatile Pairing: Perfect with rice, pasta, or steamed veggies.
- One-Pan Wonder: Minimal cleanup with everything cooked in one pan.
❓ What Is Ina Garten Grilled Panzanella Salad Recipe?
Ina Garten Grilled Panzanella Salad is a fresh, flavorful dish made with grilled vegetables, crusty bread, and a tangy vinaigrette. It includes cucumber, tomato, basil, capers, and peppers.
🧄 Ina Garten Grilled Panzanella Salad Ingredients
- Good olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 2 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 large ripe tomato, cut into 1-inch cubes
- 10 large basil leaves
- 3 tablespoons capers, drained
- 1 red onion, sliced into 1/4-inch rounds
- 1 red bell pepper, seeded and cut into 3 large pieces
- 1 yellow bell pepper, seeded and cut into 3 large pieces
- 1/2 small ficelle, cut into 1-inch thick slices
🥗 How To Make Ina Garten Grilled Panzanella Salad
- Heat your charcoal grill until the coals are hot. Brush the grilling rack with olive oil to prevent sticking.
- In a small bowl, whisk together garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set it aside.
- In a large bowl, combine cucumber, tomato, basil, and capers. Sprinkle with salt and pepper, then toss everything together.
- Brush one side of the onion slices and peppers with olive oil. Grill them, oil side down, for 4 minutes. Flip, brush with oil again, and grill for another 4 minutes.
- Remove the grilled vegetables and slice the peppers into 1/2-inch thick pieces. Separate the onion rings. Add both to the bowl with the cucumber mixture.
- Brush both sides of bread slices with olive oil. Grill until golden brown on both sides. Add the toasted bread to the vegetable mix.
- Pour the vinaigrette over the vegetables and bread. Toss everything together and serve warm.
💭 Recipe Tips
- Use Fresh Ingredients: Opt for ripe tomatoes and fresh basil for the best flavor.
- Grill Vegetables Evenly: Ensure even grilling by brushing all sides of the veggies with oil.
- Don’t Overcrowd the Grill: Space out the vegetables and bread to allow proper grilling.
🥧 What To Serve With Grilled Panzanella Salad?
Serve grilled panzanella salad with Baked Farro And Butternut Squash, Szechuan Noodles,Beef Stroganoff, Potato Kugel,Chicken Marsala, and Chicken Enchiladas.
🎚 How To Store Leftovers Grilled Panzanella Salad
- In the fridge: Store leftovers grilled panzanella salad in an airtight container for 2 days.
- In the freezer: Freezing leftovers of grilled panzanella salad is not recommended as the bread will become soggy.
🥵 How To Reheat Leftovers Grilled Panzanella Salad
- In the oven: Reheat leftovers grilled panzanella salad for 5-7 minutes at 350°F, just until warm.
- In the microwave: Heat leftovers grilled panzanella salad on high for 1 to 2 minutes, stirring halfway through.
- On the stove: Warm leftovers grilled panzanella salad in a skillet over medium heat for 3 to 4 minutes.
- In the air-fryer: Reheat leftovers grilled panzanella salad for 3-5 minutes at 350°F.
FAQ’S:
Can I Use Canned Tomatoes Instead Of Fresh ones?
Fresh tomatoes are preferred for their juicy texture and flavor. Canned tomatoes can be used but may make the salad watery. Drain them well if you use them.
How Do I Prevent The Salad From Becoming Too Oily?
Use the vinaigrette in moderation and drain any excess oil from the grilled vegetables. Toss the salad with a small amount of vinaigrette and add more if needed.
How Do I Keep The Bread From Becoming Too Soggy?
Grill the bread until it’s crispy and golden brown on both sides. Add the toasted bread to the salad just before serving to maintain its crunch.
What Kind Of Bread Is Best For This Salad?
Use crusty bread like ficelle, baguette, or ciabatta. These types of bread hold up well when grilled and add a nice texture to the salad.
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Ina Garten Grilled Panzanella Salad Nutrition Fact
- Calorie: 378
- Total Fat: 26g
- Saturated Fat: 3.7g
- Trans Fat: 0g
- Polyunsaturated Fat: 3.1g
- Monounsaturated Fat: 18g
- Cholesterol: :0mg
- Sodium: 979mg
- Total Carbohydrates 31g
- Dietary Fiber: 3g
- Sugars: 5.4g
- Protein: 6.4g
- Calcium:48mg
- Iron 2.5mg
- Potassium 373.8mg
Ina Garten Grilled Panzanella Salad
Description
Ina Garten’s Grilled Panzanella Salad combines grilled vegetables, toasted bread, and a tangy vinaigrette. With cucumber, tomato, basil, and capers, it’s a refreshing dish that takes about 30 minutes to prepare and serves 4.
Ingredients
Instructions
- Heat your charcoal grill until the coals are hot. Brush the grilling rack with olive oil to prevent sticking.
- In a small bowl, whisk together garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set it aside.
- In a large bowl, combine cucumber, tomato, basil, and capers. Sprinkle with salt and pepper, then toss everything together.
- Brush one side of the onion slices and peppers with olive oil. Grill them, oil side down, for 4 minutes. Flip, brush with oil again, and grill for another 4 minutes.
- Remove the grilled vegetables and slice the peppers into 1/2-inch thick pieces. Separate the onion rings. Add both to the bowl with the cucumber mixture.
- Brush both sides of bread slices with olive oil. Grill until golden brown on both sides. Add the toasted bread to the vegetable mix.
- Pour the vinaigrette over the vegetables and bread. Toss everything together and serve warm.
Notes
- Use Fresh Ingredients: Opt for ripe tomatoes and fresh basil for the best flavor.
Grill Vegetables Evenly: Ensure even grilling by brushing all sides of the veggies with oil.
Don’t Overcrowd the Grill: Space out the vegetables and bread to allow proper grilling.