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
- 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.
- 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.
- In a small bowl, whisk dressing ingredients; drizzle over salad. Toss gently to coat. Let stand for 10 minutes before serving.
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