Summer Harvest Grilled Panzanella Salad

Total Time Prep: 20 min. Grill: 5 min. + standing
Yield 8 servings
Contest Winner
Test Kitchen Approved
This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts

Ingredients

  • 1 medium eggplant, quartered lengthwise
  • 1 medium zucchini, quartered lengthwise
  • 1 medium red onion, sliced into 1/4-inch slices
  • 3 cups cubed ciabatta bread
  • 2 cups cherry tomatoes
  • 1 can (14 ounces) large water-packed artichoke hearts, drained and halved lengthwise
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh basil or thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • DRESSING:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Brush the first 6 ingredients with oil. Place onion slices, artichoke hearts, tomatoes and bread into a grill basket. Grill, along with eggplant and zucchini, covered, over medium-high heat until lightly charred, 4-6 minutes, turning occasionally.
  2. Remove eggplant and zucchini to a cutting board. Cut into bite-sized pieces. Transfer to a large serving bowl with other grilled items. Sprinkle with basil, salt and pepper; toss gently.
  3. In a small bowl, whisk dressing ingredients; drizzle over salad. Toss gently to coat. Let stand for 10 minutes before serving.

Nutrition Facts

1 cup: 263 calories, 12g fat (2g saturated fat), 0 cholesterol, 643mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 6g protein.

This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts
Recipe Creator

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