4 Grilled Panzanella Salad Recipes

Elevate your salad game with these 4 Grilled Panzanella Salad recipes. Enjoy the perfect blend of smoky grilled vegetables, crusty bread, and vibrant fresh flavors. A twist on the classic, this salad is a delightful harmony of textures and tastes. Try it today for a satisfying and healthy culinary adventure!

Grilled Panzanella Salad with Citrus Zest: A Springtime Twist

Ingredients:

• 4 cups ciabatta bread, cubed


• 2 cups heirloom tomatoes, diced


• 1 English cucumber, thinly sliced


• 1/2 cup red radishes, thinly sliced


• 1/2 cup fresh mint leaves, chopped


• 1/3 cup feta cheese, crumbled


• 1 lemon, zest and juice


• 1 orange, zest and juice


• 1/4 cup extra virgin olive oil


• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.


2. Toss the ciabatta bread cubes with 2 tablespoons of olive oil. Grill until golden and marked, approximately 2-3 minutes per side. Set aside.


3. In a large bowl, combine diced tomatoes, sliced cucumber, radishes, and chopped mint.


4. In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, orange zest, orange juice, salt, and pepper to create the citrusy dressing.


5. Add the grilled bread cubes and crumbled feta cheese to the salad.


6. Pour the citrus dressing over the salad and toss gently to combine.


7. Allow the salad to sit for a few minutes to let the flavors meld.


8. Serve this vibrant Grilled Panzanella Salad with Citrus Zest as a refreshing and zestful addition to your springtime gatherings. Enjoy!

Grilled Panzanella Salad: Classic Summer Delight

• 4 cups rustic whole grain bread, cubed


• 2 cups cherry tomatoes, halved


• 1 large cucumber, sliced


• 1 red onion, thinly sliced


• 1 cup fresh basil leaves, torn


• 1 red bell pepper, grilled and sliced


• 1 yellow bell pepper, grilled and sliced


• 1/2 cup extra virgin olive oil


• 1/4 cup balsamic vinegar


• 2 cloves garlic, minced


• Salt and pepper to taste

1. Preheat the grill to medium-high heat.


2. In a large bowl, toss the bread cubes with 2 tablespoons of olive oil. Grill the bread until golden and slightly crispy, about 3-4 minutes per side. Set aside.


3. In the same bowl, combine cherry tomatoes, cucumber, red onion, basil, and grilled bell peppers.


4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, salt, and pepper to create the dressing.


5. Pour the dressing over the salad and toss to coat.


6. Add the grilled bread cubes to the salad just before serving to maintain their crunch.


7. Serve immediately and enjoy this classic Grilled Panzanella Salad as a refreshing summer side dish or a light main course.

Grilled Panzanella Salad with Roasted Squash: A Fall Harvest Delight

• 4 cups sourdough bread, cubed


• 2 cups butternut squash, peeled and diced


• 1 large apple, thinly sliced


• 1 cup Brussels sprouts, halved


• 1/2 cup dried cranberries


• 1/2 cup pecans, toasted and chopped


• 1/4 cup maple syrup


• 1/4 cup apple cider vinegar


• 1/4 cup extra virgin olive oil


• 1 teaspoon Dijon mustard


• Salt and pepper to taste

1. Preheat your oven to 400°F (200°C).


2. Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast in the oven until golden and tender, about 20-25 minutes.


3. In a large bowl, combine grilled sourdough bread cubes, apple slices, dried cranberries, and toasted pecans.


4. Whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.


5. Add the roasted vegetables to the bowl and pour the dressing over the salad. Toss gently to combine.


6. Allow the flavors to meld for a few minutes before serving.


7. Serve this Grilled Panzanella Salad with Roasted Squash as a hearty and flavorful dish that captures the essence of fall.

Winter Citrus Grilled Panzanella Salad: A Zesty Seasonal Variation

• 4 cups whole grain bread, cubed


• 2 cups blood oranges, segmented


• 1 cup pomegranate arils


• 1 fennel bulb, thinly sliced


• 1/2 cup red onion, thinly sliced


• 1/3 cup goat cheese, crumbled


• 1/4 cup extra virgin olive oil


• 2 tablespoons white wine vinegar


• 1 teaspoon honey


• Salt and pepper to taste

1. Preheat the grill to medium heat.


2. Toss the whole grain bread cubes with 2 tablespoons of olive oil. Grill until golden and marked, approximately 2-3 minutes per side. Set aside.


3. In a large bowl, combine blood orange segments, pomegranate arils, fennel slices, and red onion.


4. In a small bowl, whisk together the remaining olive oil, white wine vinegar, honey, salt, and pepper to create the dressing.


5. Add the grilled bread cubes and crumbled goat cheese to the salad.


6. Pour the citrusy dressing over the salad and toss gently to combine.


7. Allow the salad to sit for a few minutes to let the flavors meld.


8. Serve this Winter Citrus Grilled Panzanella Salad as a vibrant and refreshing addition to your winter table, bringing a burst of seasonal flavors to every bite.

 

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Still hungry? Check out our recipe collection – a curated selection of utter deliciousness! Need a grill? We’ve got those too! Find The Outdoor Appliance Store on Facebook, Instagram, and LinkedIn for more expert tips, top-notch product insights, and mouthwatering recipes.

 

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