The summer heat can be brutal, and sometimes an elevated and crisp salad is exactly what I need to cool off. That’s when I turn to my Panzanella-inspired salad grilled on a Bull Grill. It is the perfect way to beat the heat and have a great meal. I love this salad because the ingredients can be prepared ahead of time or as needed. Often when I’m grilling on my Bull Grill I take advantage of the large grilling space by grilling veggies to use in my weekly meal prep. This saves time later in the week when I’m putting together meals. Having the vegetables and bread grilled ahead of time so that they are cooled when you are ready to enjoy the salad is key but not needed. This is a great way to use for Bull Grill to save older produce or stale bread. Grilling the veggies extends their shelf life and adds flavor and complexity to the ingredients.
When grilling vegetables such as bell peppers or onions I prefer to liberally spray them with olive oil spray before grilling on my Bull Grill.
Grilled Panzanella Inspired Salad
Ingredients
- 4 sliced Rustic Italian Bread
- 4 Cups Spring Mix Salad
- 2 Cups Spring Mix Salad
- 1 Onion sliced thickly
- 1 Can of Cannellini Beans cooked, rinsed, and drained
- 1/2 Cup Artichoke Hearts quartered and marinated
- 2 Yellow Bell Peppers halved and deseeded
- 2 Red Bell Peppers halved and deseeded
- 2 Orange Bell Peppers halved and deseeded
- 1 Mozzarella Ball diced
- 1/4 Cup Prosciutto chopped
- Olive Oil Spray
- Italian Vinaigrette
- 3 Tbsp EVOO
- 1 Tbsp Sesame Oil
- 1/4 Cup Red Wine Vinegar
- 1 Tsp Dijon Mustard
- 1 Tsp Garlic minced
- 1 Tbsp Shallots minced
- 1 Tsp Italian seasoning
- 1/2 Tsp Salt
Instructions
- Spray the bell peppers, onions, and bread with olive oil spray. Then grill them on a Bull Grill that has been preheated to medium-high. Grill the bread until it’s toasted and has grill marks on both sides. Grill the bell peppers and onions until the skin begins to char and grill marks appear.
- Remove the bell peppers and bread from the Bull Grill. Carefully wrap the bell peppers in damp paper towels and place them in a plastic bag for 15 minutes. This will make it easier to remove the charred skin from the peppers. After the bell peppers have cooled, use your hands to pull away the charred outer skin. Try not to remove the actual flesh of the bell pepper, just the outer skin. Chop into small pieces and set aside for later.
- Diced the bread and onions into small pieces and set them aside for later.
- In a small bowl, combine the vinegar, mustard, garlic, shallots, Italian seasoning, and salt. While whisking, slowly drizzle in the EVOO and sesame oil until all the oil is throughly incorporated. It’s best to chill the ingredients before mixing them together. Chilling the ingredients will help prevent in the vinaigrette from separating after mixing it.
- Build your salad by mixing the greens, onions, bread, bell pepper, beans, artichokes, mozzarella, and prosciutto in large bowl. Toss the salad and coat with the vinaigrette.
- Serve immediately.
