Grilled Panzanella is an Italian salad that celebrates summer’s garden bounty.
Grilled Panzanella Salad
1 large red bell peppers, quartered
1 medium zucchini, halved lengthwise
1 medium Red Onion, quartered
1 cucumber, sliced into half-moon pieces
2 medium tomatoes, halved
1 loaf of ciabatta or Italian bread, halved lengthwise
1/2 cup torn fresh basil
Balsamic Vinegar
Extra Virgin Olive Oil
Lemon Juice
Kosher Salt
Freshly Ground Black Pepper
Fresh Parmesan, if desired
Brush grill with olive oil, season vegetables with kosher salt and black pepper. Grill bell peppers, zucchini and onion for about 4-5 minutes, turning once until grill marks are visible. Chop the grilled vegetables into bite size pieces and place them in a large mixing bowl. Meanwhile, drizzle the bread with olive oil and grill over medium-high heat for 3-4 minutes. Add the chopped tomatoes and cucumber into the same bowl. Remove bread from grill, cut into cubes and toss together with the vegetables. Drizzle the mixture with equal parts of balsamic vinegar and olive oil, just enough to dress the salad lightly, and season with more salt and pepper. Squeeze about 2 Tablespoons of lemon juice over the mixture. Add in fresh basil and grate fresh Parmesan cheese over the top if desired. Devour!
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.
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