Grilled Bell Pepper Panzanella Salad

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  • 40 min prep time
  • 1 hr 10 min total time
  • 10 ingredients
  • 11 servings

Ingredients

6
cups cubes (3/4 inch) dry French or Italian bread
2
large yellow bell peppers
2
large red bell peppers
1
medium red onion, cut into 1/2-inch thick slices
1/2
cup sliced kalamata or black olives
1/4
cup julienne (matchstick-cut) fresh basil leaves
8
oz fresh mozzarella ciliegini (cheese balls), drained, halved
4
medium plum (Roma) tomatoes, chopped
1/2
English (seedless) cucumber, quartered, sliced
3/4
cup balsamic vinaigrette dressing

Directions

  1. 1 Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
  2. 2 Heat gas or charcoal grill. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 to 20 minutes. Peel and seed bell peppers. Cut into bite-size strips.
  3. 3 Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender. Cut into 1/2-inch pieces.
  4. 4 In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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