Ingredients
Scale
Panzanella Salad
- 1 whole wheat baguette (cut into 1 to 2 inch chunks)
- 1 tablespoon extra virgin olive oil
- salt and freshly ground pepper
- 1 medium zucchini (sliced)
- 8 ounces mushrooms (left whole)
- ½ of a red pepper (quartered)
- ½ of a yellow pepper (quartered)
- ½ red onion (sliced)
- ½ cup parmesan cheese
Lemon-Herb Vinaigrette
- 1 ounce red wine vinegar
- 3 ounces extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon dried oregano
- 1/3 teaspoon black pepper
- pinch of salt
Instructions
- To begin, toss your vegetables in the olive oil and season with salt and pepper. Place on the grill over medium high heat. The vegetables will take about 7-10 minutes to cook. The bell peppers will take the longest. Flip the vegetables half way through. When the vegetables are cooked cut them into medium bite size pieces. I left my zucchini and onions whole. I just diced up my mushrooms and bell peppers.
- To make the vinaigrette whisk together the vinegar, olive oil, and lemon juice. Season with parsley, oregano and salt and pepper.
- In a large bowl combine the grilled vegetables and baguette. Drizzle with the lemon-herb vinaigrette and toss to combine. Serve on a platter and garnish with extra lemon and parsley. You can also drizzle a bit more olive oil as well. Serve immediately.
Notes
If your baguette is not crusty enough or you did not use day old bread place bread on a baking sheet under a broiler on high and let cook for about 2-4 minutes. Keep a very close eye on it. Do not walk away.
- Category: Insalata