Grilled Panzanella Salad
Grilled Panzanella Salad
Grilled Italian bread, zucchini, bell pepper, fennel and cherry tomatoes, tossed with leafy green romaine and a balsamic dressing makes this panzanella salad a special dish for family and friends.
Ingredients
- 1 (9-ounce) package Fresh Express® Leafy Green Romaine
- 1 (8-ounce) loaf Italian bread, cut into 1-inch slices, dried overnight
- 1 cup olive oil, divided
- 1 large zucchini cut in half lengthwise and then cut to 1/2-inch slices
- 1 red bell pepper, cored, seeded, chopped
- 1 fennel bulb, stalk cut off, cut into 1/2-inch pieces
- 1 (10-ounce) package cherry tomatoes
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces fresh mozzarella cheese pearls
- 1/2 cup fresh basil, thinly sliced
Instructions
- Heat an outdoor or indoor grill to high heat; oil the grill grate.
- Lightly brush both sides of the bread with 1/4 cup oil. Grill for 2 minutes a side or until lightly toasted; set aside. Tear into small pieces.
- Combine the zucchini, pepper, and fennel in a large bowl. Drizzle with 2 tablespoons oil; toss to coat.
- Place a grill basket on the grill grate; heat for 5 minutes. Transfer the vegetables to the basket. Grill the vegetables for 5 to 8 minutes, turning them occasionally, until charred on all sides; set aside. Toss the tomatoes with 1 tablespoon oil; transfer to the grill basket. Grill for 3 to 4 minutes, turning frequently, until blistered on all sides; set aside.
- Whisk the remaining olive oil, vinegar, mustard, Italian seasoning, garlic, salt, and pepper in a bowl.
- Place the Fresh Express® Leafy Green Romaine, vegetables, bread, and cheese into a large bowl. Drizzle with the dressing; toss to combine. Sprinkle with basil.
Notes
Tip: The night before, slice the bread and place it on a sheet pan to dry it out.
Made with
