Grilled Greek Panzanella Salad Recipes

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GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

Steps:

  • Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
  • In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
  • When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
  • Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

GREEK PANZANELLA



Greek Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 17

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
  • Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

GRILLED PANZANELLA SALAD



Grilled Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
3 medium tomatoes, halved
6 scallions
2 large bell peppers (any color), quartered
1 medium zucchini, halved lengthwise
1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced salami, cut into 2-inch ribbons

Steps:

  • Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
  • Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
  • Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
  • Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams

GRILLED-BREAD PANZANELLA



Grilled-Bread Panzanella image

Fireside-made bread, cut into croutons, soak up a vinaigrette in this classic bread salad made with chunks of tomatoes and lanky green beans. If you're making this salad at home, toast the breads under the broiler.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

6 ounces green beans, trimmed
2 to 3 Skillet Breads, cut into 1-inch cubes (about 3 cups)
1 pint cherry tomatoes (1 1/2 cups), halved, or 2 large tomatoes, coarsely chopped
5 large basil leaves, torn
1/2 red onion, thinly sliced
1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Blanch green beans in a large saucepan of boiling water until just tender, about 5 minutes. Drain, and let cool.
  • Grill bread cubes directly on grates set over a campfire or on a medium grill, turning, until just starting to char, about 3 minutes.
  • Toss bread cubes with beans, tomatoes, basil, and red onion.
  • Whisk together vinegar and oil. Season with salt and pepper. Pour over salad, and let stand for 15 minutes. Season with salt and pepper, and toss so that the bread absorbs any remaining dressing. Serve immediately.

GRILLED SUMMER PANZANELLA



Grilled Summer Panzanella image

Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.

Provided by Megan Mitchell

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 ears sweet corn, husked
1 sourdough loaf, boule or pullman (about 1 pound)
Kosher salt and freshly cracked black pepper
1 pound heirloom tomatoes (any type will work)
4 Persian cucumbers, cut into 1/2-inch-thick half-moons
1/2 cup packed basil leaves, chopped
1/4 cup minced chives
2 to 3 tablespoons sherry vinegar, plus more as needed

Steps:

  • Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
  • Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
  • Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
  • Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.

GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL



Grilled Panzanella Salad with Peaches and Fennel image

This is a hearty but bright salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving the salad brightness and crunch.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 12

1 large shallot, sliced thin
2 tablespoons white wine vinegar
1 teaspoon maple syrup (or sweetener of choice)
½ teaspoon fine sea salt and fresh pepper
6 tablespoons extra-virgin olive oil, divided
1 clove garlic
4 slices hearty bread
2 peaches, sliced into wedges
2 cups baby arugula
1 cup torn basil leaves
1 large fennel bulb, halved, cored and thinly shaved on a mandoline
Reynolds Wrap® Non Stick Aluminum Foil

Steps:

  • Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
  • While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
  • Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
  • Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
  • Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
  • In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 21.7 g, Fat 21.3 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 409.5 mg, Sugar 5.8 g

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ian Knauer

Categories     Salad     Blender     Tomato     Side     Fourth of July     Vegetarian     Mother's Day     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Basil     Spring     Summer     Family Reunion     Grill     Grill/Barbecue     Healthy     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 1/2 cups small to medium fresh basil leaves, divided
2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced
1 small Fresno chile or red jalapeño, seeded, finely chopped
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 pounds ripe tomatoes, assorted colors and sizes
1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices
1 garlic clove, halved

Steps:

  • Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
  • Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
  • Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.
  • Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

GRILLED PANZANELLA SALAD



Grilled Panzanella Salad image

This is an Italian salad which uses toasted (or grilled) day old bread, like a bruschetta, tossed in with the veggies and cheese. I hope you enjoy this recipe from Cuisine At Home.

Provided by Bev I Am

Categories     Peppers

Time 30m

Yield 8 cups

Number Of Ingredients 16

1 large tomatoes, diced
1 cup cucumber, seeded,diced
3/4 cup Fontina cheese, cubed
1/2 cup kalamata olive, pitted,halved
1/4 cup torn fresh basil
1/4 cup fresh parsley leaves
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon sugar
salt and pepper
3 tablespoons extra virgin olive oil
5 slices day old crusty bread (1" thick)
1 red bell pepper, seeded,quartered
1/2 red onion, cut into 1/2 inch thick rounds (see note)
salt and pepper
1 clove garlic, halved

Steps:

  • Preheat grill to medium-high.
  • Toss tomato, cucumber, cheese, olives, and herbs together in a bowl; cover and chill.
  • Whisk lemon juice, vinegar, sugar, salt, and pepper together in a small bowl.
  • Drizzle in oil, whisking until blended.
  • Rub bread, bell pepper, and onion with oil using your hands; season with salt.
  • Grill bell pepper and onion, covered, 3-5 minutes; turn vegetables over.
  • Add the bread and grill until toasted on one side, 1-2 minutes.
  • Turn bread and grill second side until toasted, 1-2 minutes more.
  • Remove everything from the grill.
  • Rub both sides of the bread with half a garlic clove, tear into pieces, and add to the vegetable-herb mixture.
  • Chop the peppers and onion, and add to the salad.
  • Drizzle with dressing (you may not use it all) and toss to coat.
  • Serve immediately.
  • Makes about 8 cups.
  • Note: Onions are tough to grill.
  • Here is an easier way: Push two skewers through the onion, spacing them about 1/2" apart.
  • Cut between the skewers.
  • Wrap and store the other half in the refrigerator.
  • Be sure to soak the skewers in water for about 20 minutes before grilling, so they will not burn on the grill.
  • Once grilled, cut the onions along both sides of the skewers for bite sized pieces.

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From bonappetit.com


GRILLED SOUTHERN PANZANELLA SALAD | PAULA DEEN
Set aside to cool. Preheat the grill to medium-high heat. Combine the onion, peppers, squash, and zucchini in a large bowl. Add the olive oil and toss gently to coat. Season with salt and pepper, to taste. Arrange the onion slices on the preheated grill, cover with the grill lid, and cook for 3 minutes per side.
From pauladeen.com


PANZANELLA SALAD RECIPE WITH GRILLED CHICKEN
2021-05-19 For bread cubes: Heat oven to 425F/218C. Place bread cubes, tossed with oil and sprinkled with salt, pepper and garlic powder on a pan. Bake for for 7-10 minutes or until golden brown. For chicken and peppers: Heat large non stick pan …
From twokooksinthekitchen.com


GREEK POTATO SALAD | FOODIECRUSH.COM
1 day ago Instructions. Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a …
From foodiecrush.com


GRILLED GREEN PANZANELLA SALAD WITH HALLOUMI, WHITE BEANS
Step 1. Preheat grill to medium (350 degrees F to 400 degrees F). Coat zucchini, bread, and halloumi with cooking spray. Place zucchini on oiled (with cooking spray) grates; grill, uncovered, until charred on both sides, 2 to 3 minutes per side. Remove from grill.
From eatingwell.com


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