Grilled Panzanella Salad
Grilled Panzanella Salad is the perfect summer bread salad to cook up on your Blackstone or griddle. Toasted focaccia combines with summer veggies like tomatoes, bell peppers, parsley, and basil in this Tuscan salad.
Ingredients
- 5 Cups Focaccia cut into ½ inch cubes
- ¼ Cup Olive Oil
- 2 Garlic Cloves minced
- 1 Tablespoon Capers drained
- 2 Tablespoons Red Wine Vinegar
- ¼ teaspoon Salt
- 1 Tablespoon Parsley coarsely chopped
- 5 Basil Leaves coarsely chopped
- 1 Cup Cherry or Grape Tomatoes halved
- 1 Red and Green Bell Pepper each, diced
Instructions
- In a large bowl add the 2 minced garlic cloves, ¼ cup olive oil, drained capers, red wine vinegar, salt, parsley, basil, and halved tomatoes. Mix well to combine.
- Heat your Blackstone or smoker with a Cooking Steel over medium heat. Once heated, oil the surface of the griddle, preferably an oil with a high smoke point like avocado oil or sunflower oil.
- Lightly drizzle a little olive oil over the cubed bread then toast on the flattop. Flip and mix the breadcrumbs every minute or so to ensure even cooking. Once toasted to your liking, typically a few minutes, remove from the grill and place in the bowl with the Panzanella salad dressing. (Note: if the bread appears to be browning to fast, or burning, move it to the cooler side of the grill and/or flip and mix it more frequently).
- Next sauté the bell peppers on the griddle. Once softened, add them to the bowl with the bread and dressing and mix well to combine.
- The Tuscan bread salad can be served warm or chilled. If not serving right away, wait until just before serving to add the dressing to the bread.
Nutrition
Calories: 974kcalCarbohydrates: 155gProtein: 27gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 1918mgPotassium: 209mgFiber: 7gSugar: 8gVitamin A: 644IUVitamin C: 55mgCalcium: 16mgIron: 1mg
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