Name: Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Yield: 8 servings
Ingredients: 1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips; 1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices; 1 medium-size red onion, cut into 1/4-inch-thick rounds; 1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices; Extra-virgin olive oil; 1 garlic clove, peeled, cut into thirds; 1/4 cup fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon grated lemon peel; 1/3 cup extra-virgin olive oil; 1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved; 1/2 cup chopped fresh Italian parsley; 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon); 2 tablespoons drained capers

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Photo by Tina Rupp

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto.

Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Recipe information

Yield
8 servings

Ingredients

Salad

1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips

1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices

1 medium-size red onion, cut into 1/4-inch-thick rounds

1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices

Extra-virgin olive oil

1 garlic clove, peeled, cut into thirds

Dressing

1/4 cup fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon grated lemon peel

1/3 cup extra-virgin olive oil

1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved

1/2 cup chopped fresh Italian parsley

1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)

2 tablespoons drained capers

Preparation

For salad:
Step 1
Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
For dressing:
Step 2
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
Step 3
Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

TagsSalad Italian European Bell Pepper Vegetable Summer Squash Squash Tomato Parsley Herbs & Spices Side Lunch Dinner Dairy Free Nut Free Vegan Vegetarian Easy Weeknight Meals Grilling Summer Bon Appétit

Recipe notes

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These panzanella variations are proof that salads should have more carbs.

Recipe information

Ingredients

Salad

Dressing

Preparation

For salad:

Step 1

For dressing:

Step 2

Step 3

Recipe notes

See Related Recipes and Cooking Tips

47 Sensational Summer Squash Recipes

Our 32 Favorite Bread Salad Recipes