Best 5 Grilled Panzanella With Italian Sausage And Chicken Recipes

**Grilled Panzanella with Italian Sausage and Chicken: A Flavorful Summer Treat**

As the summer sun shines brightly, it's time to fire up the grill and indulge in a tantalizing culinary delight: Grilled Panzanella with Italian Sausage and Chicken. This vibrant and flavorful dish combines the essence of Italian cuisine with the freshness of summer ingredients, creating a symphony of taste that will tantalize your palate. Grilled Panzanella, originating from Tuscany, Italy, is a classic summer salad featuring toasted bread, juicy tomatoes, crisp cucumbers, and aromatic basil, all tossed in a tangy vinaigrette dressing. This recipe takes the traditional panzanella to new heights by incorporating succulent grilled Italian sausage and tender chicken, adding a smoky and savory dimension to the dish.

Additionally, the article provides variations to cater to diverse dietary preferences. For those seeking a vegetarian option, there's a delightful Grilled Vegetable Panzanella, where grilled zucchini, eggplant, and bell peppers replace the sausage and chicken. And if you're craving a seafood twist, the Grilled Shrimp and Avocado Panzanella offers a refreshing combination of briny shrimp, creamy avocado, and zesty dressing. Each recipe is meticulously crafted to deliver a harmonious balance of flavors and textures, ensuring a memorable culinary experience. So, gather your ingredients, prepare your grill, and embark on a culinary journey that celebrates the bounty of summer flavors.

Here are our top 5 tried and tested recipes!

GRILLED PANZANELLA

Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

GRILLED CHICKEN PANZANELLA RECIPE

Grilled Chicken Panzanella Recipe image

Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.

Provided by Yvonne Ruperti

Categories Entree Dinner Salads Salad

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 (9-ounce) baguette, halved lengthwise
16 ounces boneless, skinless, chicken breast (about 2 large breast halves)
10 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 pounds tomatoes (about 4 to 5 large), cored, cut into 1 1/2-inch cubes
1 English cucumber, halved, cut into 1/2-inch half moons
1/2 small red onion, sliced thin
1/2 cup pitted kalamata olives, halved
3/4 cup basil leaves, roughly torn
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Steps:

Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.

Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 48 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, Sodium 692 mg, Sugar 8 g, Fat 28 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

GRILLED PANZANELLA WITH CHICKEN SAUSAGE

Grilled Panzanella with Chicken Sausage image

Number Of Ingredients 13

Ingredients

al fresco Roasted Pepper & Asiago chicken sausage
1 red onion, diced
2-3 bell peppers in a variety of colors, diced
1 baguette, cubed
3-4 large tomatoes (I used a combination of garden tomatoes and grape tomatoes for variety)
1 cucumber, diced
1 16-ounce package of fresh mozzarella cheese balls
1/2 cup olive oil
3 cloves garlic
1/4 cup balsamic vinegar
1 lemon
salt and pepper to taste
Optional: torn basil

Steps:

Cube your baguette and toss with olive oil and salt and pepper.
Place in a single layer on a baking sheet and bake at 375° for 5-7 minutes, or until the bread is nicely toasted.
In a grill pan or frying pan, cook your sliced al fresco peppers for 3-4 minutes or until they start to get crisp around the edges.
Remove them from the pan and set aside.
In the same pan, sauté your chopped peppers, onion, and garlic for 3-4 minutes.
Add your al fresco sausage back to the pan with your veggies and cook for a few more minutes.
In a separate container, combine 1/4 cup of your olive oil, 1/4 cup of balsamic vinegar, and the juice of 1 lemon. Salt and pepper to taste.
Combine toasted bread cubes with your sausage mixture, the diced tomatoes, cucumbers, and mozzarella cheese.
Toss with the dressing and let sit for 10 minutes to soak up all the flavors.

GRILLED VEGETABLE PANZANELLA

Grilled Vegetable Panzanella image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

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 PANZANELLA SALAD

Grilled Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
3 medium tomatoes, halved
6 scallions
2 large bell peppers (any color), quartered
1 medium zucchini, halved lengthwise
1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced salami, cut into 2-inch ribbons

Steps:

Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams

Tips:

For the best flavor, use fresh, ripe ingredients whenever possible.
If you don't have a grill, you can cook the sausage and chicken in a skillet over medium heat.
To make the dressing, whisk together the olive oil, vinegar, salt, and pepper in a small bowl.
If you don't have day-old bread, you can toast fresh bread and then let it cool before assembling the salad.
To prevent the salad from getting soggy, add the dressing just before serving.

Conclusion:

Grilled Panzanella with Italian Sausage and Chicken is a delicious and satisfying salad that is perfect for a summer meal. The combination of grilled sausage, chicken, and vegetables is simply irresistible, and the dressing adds a nice tangy flavor. This salad is sure to please everyone at your next gathering.