Life's Simple Ingredient
panzanella, traditional italian tomato and bread salad in white bowl, top view, copy space
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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.

Ingredients:

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

Directions:

  1. Preheat BBQ to low heat.
  2. 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.
  3. In a small bowl, whisk together vinegar, olive oil, garlic, mustard, salt and pepper. Set aside.
  4. In a large bowl combine cucumber, peppers, onion, tomatoes and toasted bread. Add dressing and toss to coat.
  5. Serve immediately and enjoy!

Nutritional Facts:

Serves 6 (1 cup per serving)
Nutritional analysis per serving

271 calories

15 g fat

6 g protein

30 g carbohydrate (27 g available carbohydrate)

3 g fibre

380 mg sodium

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