Ina Garten Grilled Panzanella is made with fresh tomatoes, hothouse cucumbers, red and yellow bell peppers, red onion, basil, capers, and toasted ficelle bread. This easy Panzanella recipe creates a delicious salad that takes about 30 minutes to prepare and can serve up to 4 people.
? Why You’ll Love This Grilled Panzanella Recipe:
- Bursting with Flavor: The combination of fresh vegetables, grilled peppers, and tangy vinaigrette creates an explosion of flavors in every bite.
- Perfect for Grilling Season: This recipe makes excellent use of your grill, bringing out a smoky, charred flavor in the vegetables and bread.
- Simple and Quick: With straightforward steps and minimal prep time, you can have a delicious and impressive salad ready in no time.
- Healthy and Fresh: Packed with fresh vegetables and herbs, this salad is not only delicious but also nutritious and light.
- Versatile Side Dish: This Panzanella salad pairs well with a variety of main dishes, making it a versatile addition to any meal.
? Ina Garten Grilled Panzanella 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
- Prepare Grill: Prepare your charcoal grill by heating up the coals until they are hot. Brush the grilling rack with olive oil to prevent sticking.
- Make Vinaigrette: In a small bowl, whisk together minced garlic, mustard, vinegar, olive oil, salt, and pepper. Once combined, set the vinaigrette aside for later use.
- Mix Vegetables: Take a large bowl and add sliced cucumber, diced tomato, torn basil leaves (if not torn already), and capers. Sprinkle salt and pepper over the mixture, then toss everything together gently. Set the bowl aside.
- Grill Vegetables: Brush one side of onion slices and peppers with olive oil. Place them on the grill, with the oiled side down, and grill for 4 minutes. Then, brush the other side with olive oil, flip them over, and continue grilling for another 4 minutes.
- Prepare Grilled Vegetables: Once done, remove the vegetables from the grill and transfer them to a cutting board. Cut the grilled peppers into slices about 1/2 inch thick. Separate the onion rings. Add both the sliced peppers and onion rings to the bowl with the cucumber mixture.
- Grill Bread: Brush both sides of bread slices with olive oil. Toast them on the grill until they turn golden brown on both sides. Once toasted, add the bread to the bowl with the cucumber mixture.
- Combine Ingredients: Pour the reserved vinaigrette over the vegetables and bread in the bowl. Toss everything together gently to coat evenly.
? Recipe Tips
- Cut Evenly: Make sure to cut the vegetables and bread slices evenly to ensure they grill and mix well.
- Oil the Grill Rack: Brush the grill rack with olive oil before grilling vegetables to prevent sticking and enhance flavor.
- Toast the Bread Well: Grill the bread slices until they are golden brown on both sides for a perfect crunch in your salad.
- Mix Gently: Toss the salad ingredients gently to keep the vegetables and bread intact and maintain a nice presentation.
? What To Serve With Grilled Panzanella?
Grilled Panzanella goes well with grilled chicken, grilled shrimp, steak, or roasted salmon. You can also serve it with roasted vegetables, garlic bread, fresh mozzarella, or a light soup.
? How To Store Leftovers Grilled Panzanella?
- Refrigerate: Store the salad in an airtight container in the fridge for up to 2 days.
- Freeze: Freezing is not recommended for this salad due to the fresh vegetables and bread.
FAQ’S:
Can I Use Different Types Of Bread?
Yes, you can use any crusty bread like ciabatta or baguette if you can’t find ficelle.
How Do I Prevent The Bread From Getting Soggy?
Toast the bread until it is golden brown and add it to the salad just before serving.
What If I Don’t Have A Charcoal Grill?
You can use a gas grill or even a grill pan on the stove.
What Can I Use Instead Of Champagne Vinegar?
You can use white wine vinegar or apple cider vinegar as a substitute.
Ina Garten Grilled Panzanella Nutrition Fact
- Calories: 378
- Total Fat: 26g
- Saturated Fat: 3.7g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 979mg
- Total Carbohydrates: 31g
- Dietary Fiber: 3g
- Sugars: 5.4g
- Protein: 6.4g
More Ina Garten Recipes:
- Ina Garten Pomegranate Salad
- Ina Garten Orzo Salad With Shrimp
- Ina Garten Lobster Pasta Salad
- Ina Garten Creamy Cucumber Salad
Ina Garten Grilled Panzanella
Description
Ina Garten Grilled Panzanella is made with fresh tomatoes, hothouse cucumbers, red and yellow bell peppers, red onion, basil, capers, and toasted ficelle bread. This easy Panzanella recipe creates a delicious salad that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Grill: Prepare your charcoal grill by heating up the coals until they are hot. Brush the grilling rack with olive oil to prevent sticking.
- Make Vinaigrette: In a small bowl, whisk together minced garlic, mustard, vinegar, olive oil, salt, and pepper. Once combined, set the vinaigrette aside for later use.
- Mix Vegetables: Take a large bowl and add sliced cucumber, diced tomato, torn basil leaves (if not torn already), and capers. Sprinkle salt and pepper over the mixture, then toss everything together gently. Set the bowl aside.
- Grill Vegetables: Brush one side of onion slices and peppers with olive oil. Place them on the grill, with the oiled side down, and grill for 4 minutes. Then, brush the other side with olive oil, flip them over, and continue grilling for another 4 minutes.
- Prepare Grilled Vegetables: Once done, remove the vegetables from the grill and transfer them to a cutting board. Cut the grilled peppers into slices about 1/2 inch thick. Separate the onion rings. Add both the sliced peppers and onion rings to the bowl with the cucumber mixture.
- Grill Bread: Brush both sides of bread slices with olive oil. Toast them on the grill until they turn golden brown on both sides. Once toasted, add the bread to the bowl with the cucumber mixture.
- Combine Ingredients: Pour the reserved vinaigrette over the vegetables and bread in the bowl. Toss everything together gently to coat evenly.
Notes
- Cut Evenly: Make sure to cut the vegetables and bread slices evenly to ensure they grill and mix well.
- Oil the Grill Rack: Brush the grill rack with olive oil before grilling vegetables to prevent sticking and enhance flavor.
- Toast the Bread Well: Grill the bread slices until they are golden brown on both sides for a perfect crunch in your salad.
- Mix Gently: Toss the salad ingredients gently to keep the vegetables and bread intact and maintain a nice presentation.
Ina Garten Grilled Panzanella, Barefoot Contessa Grilled Panzanella