Grilled Panzanella Salad
Prep 15M | Cook 5M | Enjoy in 25M
This Italian salad, panzanella, was created originally as a way to use up stale bread, but it is such a flavourful, summery dish that it is worth buying (or making) bread and toasting it just to make this recipe! This recipe is part of our August meal plan.
3 tbsp olive oil (for step 2)
4 slices French bread (white or whole wheat), in 1-inch thick slices
3 Roma tomatoes, halved
2 tbsp white wine vinegar
3 tbsp olive oil (for step 3)
1 clove garlic, minced
1 tsp Dijon mustard
¼ tsp salt
¼ tsp pepper, freshly ground
2 cups cucumber, diced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
½ cup red onion, thinly sliced
20 basil leaves, coarsely chopped
- Preheat BBQ to low heat.
- Brush bread slices and tomatoes with olive oil and grill until bread is toasted and tomatoes are lightly charred, about 3-5 minutes. Remove from heat and set aside to cool. Coarsely chop tomatoes and bread into 1-inch pieces.
- In a small bowl, whisk together vinegar, olive oil, garlic, mustard, salt and pepper. Set aside.
- In a large bowl combine cucumber, peppers, onion, tomatoes and toasted bread. Add dressing and toss to coat.
- Serve immediately and enjoy!
Serves 6 (1 cup per serving)
Nutritional analysis per serving
15 g fat
6 g protein
30 g carbohydrate (27 g available carbohydrate)
3 g fibre
380 mg sodium