Best 4 Grilled Panzanella Salad Recipes

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE

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 PANZANELLA SALAD WITH PEACHES AND FENNEL

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.

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

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.