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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 258.8
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 383.0 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.2 g

View full nutritional breakdown of Grilled Panzanella Salad calories by ingredient
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Grilled Panzanella Salad

Submitted by: SAMVICARS
Grilled Panzanella Salad

Introduction

It's best to make this at least a couple of hours ahead of time and serve it at room temperature. There isnít a lot of dressing and at first it may not seem like enough, but don't be tempted to add more. If your tomatoes are really ripe they'll start to release moisture into the salad over time; just keep tossing every 20 to 30 minutes. It's best to make this at least a couple of hours ahead of time and serve it at room temperature. There isnít a lot of dressing and at first it may not seem like enough, but don't be tempted to add more. If your tomatoes are really ripe they'll start to release moisture into the salad over time; just keep tossing every 20 to 30 minutes.
Number of Servings: 8

Ingredients

    3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices
    2 large tomatoes (about 1 pound), trimmed and each cut half
    1 large red bell pepper, halved and seeds removed
    1 large green bell pepper, halved and seeds removed
    1 large red onion, sliced into large rings
    1/3 cup extra-virgin olive oil
    1/4 cup red-wine vinegar
    1 tablespoon capers, rinsed
    1/2 bunch fresh basil leaves, shredded (about 1/4 cup)
    Freshly cracked black pepper and kosher salt, to taste

Directions

Prepare grill for medium-high direct heat. Place bread slices on grate and grill 1 to 2 minutes per side or until golden brown. Remove and set aside to cool slightly before cutting into large chunks.

Place tomatoes, cut side down, peppers and onion on grate and grill 2 to 3 minutes or until lightly charred. Remove and set aside to cool slightly before cutting into large chunks.

In a large salad bowl, whisk together oil, vinegar and any liquid released from the grilled tomatoes. Add bread, vegetables and all the remaining ingredients except the basil and toss to coat. Let salad stand at room temperature at least 1 hour, tossing every 20 minutes. Add the basil and toss just before serving.


Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SAMVICARS.





TAGS:  Vegetarian Meals |

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