Grilled Panzanella Salad

Panzanella salad originated in Tuscany, Italy. It was traditionally made as a way to use up stale bread, which is why grilling the bread is a key step in this recipe.

This is vegan recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Grilled Panzanella Salad

Cooking Method: Grilling, Mixing Cuisine: Italian Courses: Appetizers, Lunch, Salads Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 10 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 4 slice Ciabatta bread
• 2 large Tomatoes
• 1 medium Cucumber
• 1 small Red onion
• 1 handful Fresh basil leaves
• 2 tablespoon Red wine vinegar
• 3 tablespoon Extra virgin olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the grill.
2. Brush the ciabatta bread slices with olive oil.
3. Grill the bread slices until toasted and slightly charred.
4. Cut the grilled bread into bite-sized cubes.
5. Dice the tomatoes, cucumber, and red onion.
6. In a large mixing bowl, combine the grilled bread cubes, diced tomatoes, cucumber, red onion, and basil leaves.
7. In a small bowl, whisk together red wine vinegar, olive oil, salt, and black pepper.
8. Pour the dressing over the salad and toss well to combine.
9. Let the salad rest for 10 minutes to allow the flavors to meld.
10. Serve the grilled panzanella salad and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 6g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.