Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
A vibrant Italian bread salad featuring grilled vegetables, crusty ciabatta, and fresh herbs tossed in a bright lemon-vinegar dressing. This colorful summer dish combines smoky grilled peppers, squash, and onions with juicy tomatoes and fresh herbs.
Ingredients
- •1½ pounds assorted bell peppers
- •1½ pounds assorted summer squash
- •1 medium red onion
- •1 loaf ciabatta
- •¼ cup Extra-virgin olive oil
- •1 clove garlic
- •¼ cup fresh lemon juice
- •2 tablespoons red wine vinegar
- •1 tablespoon grated lemon peel
- •⅓ cup extra-virgin olive oil
- •1 pound tomatoes
- •½ cup fresh Italian parsley
- •¼ cup assorted fresh herbs
- •2 tablespoons capers
Cooking Instructions
- 1.
Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
20 min
- 2.
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
5 min
- 3.
Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
20 min
