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–+ servings
Grilled Salad

Grilled Salad

A Grilled Panzanella Salad loaded with garden fresh vegetables, crispy grilled bread & sweet peppers, briny capers & olives and spicy pepperoncini peppers. The perfect summer salad.
5 from 1 vote
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Total Time 20 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

For the salad:

  • 3 ciabatta buns halved or 6 sliced ciabatta bread
  • 4 tomatoes
  • 1/4 red onion thinly sliced
  • 3 baby cucumbers chopped
  • 1 red pepper chopped
  • 1 cup baby arugula
  • 12 Kalamata olives pitted and chopped
  • 1/2 cup Pepperoncini peppers sliced
  • 2 Tbsp capers
  • 8-10 basil leaves sliced

For the dressing:

  • 2 Tbsp red wine vinegar
  • 1 clove garlic minced
  • 1 tsp dijon mustard
  • Pinch sugar
  • 1/4 cup olive oil
  • S&P

Instructions
 

  • Chop the tomatoes and sprinkle them with salt.
  • Place the onion in a bowl, cover with cold water.
  • Drizzle the bread with olive oil and season with S&P. Grill on both sides until lightly charred. Chop into large cubes.
  • Drain the onions.
  • Make the dressing by combining the vinegar, garlic, mustard, sugar, oil and S&P to a bowl and whisking very well.
  • Add the bread, tomatoes, onion, cucumbers, red pepper, arugula, olives, pepperoncini peppers, capers to a large salad bowl.
  • Pour the dressing over and toss well.
  • Add the basil and toss again.
Keyword Grilled Salad
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