**Grilled Panzanella: A Refreshing Summer Treat**
Panzanella is a classic Italian salad that is perfect for summer. It is made with fresh, seasonal ingredients, such as tomatoes, cucumbers, onions, and basil. This recipe for grilled panzanella takes the traditional salad up a notch by grilling the bread and vegetables. The result is a smoky, flavorful salad that is sure to impress your friends and family.
This article includes two variations of grilled panzanella: a classic version and a more modern version with grilled peaches and halloumi cheese. Both versions are delicious and easy to make, and they are sure to become your new favorite summer salad.
**Classic Grilled Panzanella:**
This classic version of grilled panzanella is made with simple, fresh ingredients. The bread is grilled until it is crispy, and the vegetables are grilled until they are slightly charred. The salad is then tossed with a tangy vinaigrette dressing and served immediately.
**Grilled Panzanella with Peaches and Halloumi:**
This modern version of grilled panzanella adds grilled peaches and halloumi cheese to the mix. The peaches add a touch of sweetness, while the halloumi cheese adds a salty, savory flavor. This salad is sure to be a hit at your next party or potluck.
No matter which version of grilled panzanella you choose to make, you are sure to enjoy this delicious and refreshing summer salad.
GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Provided by Anna Stockwell
Categories Steak Grill Tomato Summer Salad Bread Basil Kale Zucchini Flaming Hot Summer Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
- Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
- Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
GRILLED VEGETABLE PANZANELLA
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.
GRILLED SHRIMP PANZANELLA
I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 21 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside., Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once., In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.
Nutrition Facts : Calories 129 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 346mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
GRILLED PANZANELLA BEEF KABOBS
Italian panzanella grilled on a kabob with steak, tomato, mozzarella, and rosemary bread.
Provided by The Herbalist & The Carnivore
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill for medium heat and lightly oil the grate.
- Thread beef, artichoke hearts, bell pepper, zucchini, onion, mozzarella, and bread onto skewers, placing cheese and bread close together towards the ends.
- Mix vinegar, olive oil, salt, and pepper together in a bowl and drizzle over kabobs.
- Grill kabobs, turning frequently, until vegetables are crisp-tender and beef is firm and hot in the center, about 10 minutes.
- Sprinkle fresh basil on top of the kabobs.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 13.6 g, Cholesterol 90.4 mg, Fat 20.6 g, Fiber 2 g, Protein 28 g, SaturatedFat 10.7 g, Sodium 397.7 mg, Sugar 2.1 g
GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL
This is a hearty but bright salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving the salad brightness and crunch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
- While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
- Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
- Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
- Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
- In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 21.7 g, Fat 21.3 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 409.5 mg, Sugar 5.8 g
GRILLED PANZANELLA WITH ITALIAN SAUSAGE AND CHICKEN
This is a summertime favorite of my family. The grilled bread, vegetables, and meats add that smoky char while the dressing adds the tang and sweetness. Serving over arugula gives the salad that peppery finish we all love. By not mixing the arugula into the dressing, you can save any leftovers and just warm slightly and then serve over the arugula.
Provided by MontanaChef
Categories Salad
Time 1h10m
Yield 10
Number Of Ingredients 23
Steps:
- Combine red wine vinegar, balsamic vinegar, garlic, capers, oregano, agave nectar, Dijon mustard, Parmesan cheese, salt, and pepper in an electric blender to make the dressing. Blend, gradually pouring in olive oil, until well combined. Set aside.
- Toss chicken breasts with 1 1/2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper in bowl.
- Toss tomatoes, bell peppers, and red onion slices with 1 1/2 tablespoons olive oil. Season with salt and pepper.
- Slice baguette lengthwise into quarters to get 4 long 'sticks.' Place sticks on a sheet pan and coat with remaining tablespoon olive oil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken and sausage on the preheated grill and cook, flipping occasionally until meats are no longer pink in the centers, 12 to 15 minutes. Add vegetable mixture and bread sticks to the grill and cook until moderately charred throughout, about 5 minutes. Transfer cooked items onto a sheet pan for easy transport. Let cool 10 to 15 minutes.
- Remove stems and seeds from the grilled bell peppers. Dice peppers, onion, tomatoes, baguette, sausage, chicken, and mozzarella cheese into roughly 1/2-inch pieces. Toss in a large bowl with dressing. Serve over arugula and top with shredded Parmesan cheese.
Nutrition Facts : Calories 701.3 calories, Carbohydrate 45.9 g, Cholesterol 61.8 mg, Fat 45.8 g, Fiber 3.8 g, Protein 27.6 g, SaturatedFat 11.2 g, Sodium 1170.4 mg, Sugar 11 g
GRILLED PANZANELLA
Provided by Alfia Muzio
Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare Grilled Tomatoes.
- Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.
MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD
Steps:
- Preheat your grill to medium high heat and your oven to 350 degrees F. Remove the skirt steak from the fridge 30 minutes prior to cooking. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your panzanella. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.
GRILLED PANZANELLA SALAD
This is an Italian salad which uses toasted (or grilled) day old bread, like a bruschetta, tossed in with the veggies and cheese. I hope you enjoy this recipe from Cuisine At Home.
Provided by Bev I Am
Categories Peppers
Time 30m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Preheat grill to medium-high.
- Toss tomato, cucumber, cheese, olives, and herbs together in a bowl; cover and chill.
- Whisk lemon juice, vinegar, sugar, salt, and pepper together in a small bowl.
- Drizzle in oil, whisking until blended.
- Rub bread, bell pepper, and onion with oil using your hands; season with salt.
- Grill bell pepper and onion, covered, 3-5 minutes; turn vegetables over.
- Add the bread and grill until toasted on one side, 1-2 minutes.
- Turn bread and grill second side until toasted, 1-2 minutes more.
- Remove everything from the grill.
- Rub both sides of the bread with half a garlic clove, tear into pieces, and add to the vegetable-herb mixture.
- Chop the peppers and onion, and add to the salad.
- Drizzle with dressing (you may not use it all) and toss to coat.
- Serve immediately.
- Makes about 8 cups.
- Note: Onions are tough to grill.
- Here is an easier way: Push two skewers through the onion, spacing them about 1/2" apart.
- Cut between the skewers.
- Wrap and store the other half in the refrigerator.
- Be sure to soak the skewers in water for about 20 minutes before grilling, so they will not burn on the grill.
- Once grilled, cut the onions along both sides of the skewers for bite sized pieces.
PANZANELLA WITH GRILLED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield Six servings
Number Of Ingredients 18
Steps:
- To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
- To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
- Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
- Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1235 milligrams, Sugar 11 grams, TransFat 0 grams
HEIRLOOM TOMATO AND GRILLED CORN PANZANELLA WITH SALMON
Steps:
- Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper.
- Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes.
- Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad.
- Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side.
- Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves.
SOURDOUGH PANZANELLA WITH GRILLED FLANK STEAK
Steps:
- To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours. To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally. Prepare grill. Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.
Tips for Making Grilled Panzanella:
- Use stale or day-old bread: This helps the bread absorb the dressing and other flavors without getting soggy.
- Grill the bread: Grilling the bread adds a smoky flavor and a nice crispy texture.
- Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include tomatoes, cucumbers, zucchini, and bell peppers.
- Make a flavorful dressing: The dressing is what really brings this salad together. Use a good quality olive oil, vinegar, and herbs.
- Let the salad rest before serving: This allows the flavors to meld and the bread to soften slightly.
Conclusion:
Grilled panzanella is a refreshing and flavorful salad that is perfect for summer. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and healthy dish that is sure to impress your friends and family.
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