Name: Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Yield: 8 servings
Ingredients: 1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips; 1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices; 1 medium-size red onion, cut into 1/4-inch-thick rounds; 1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices; Extra-virgin olive oil; 1 garlic clove, peeled, cut into thirds; 1/4 cup fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon grated lemon peel; 1/3 cup extra-virgin olive oil; 1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved; 1/2 cup chopped fresh Italian parsley; 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon); 2 tablespoons drained capers

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Photo by Tina Rupp

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto.

Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Recipe information

Yield
8 servings

Ingredients

Salad

1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips

1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices

1 medium-size red onion, cut into 1/4-inch-thick rounds

1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices

Extra-virgin olive oil

1 garlic clove, peeled, cut into thirds

Dressing

1/4 cup fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon grated lemon peel

1/3 cup extra-virgin olive oil

1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved

1/2 cup chopped fresh Italian parsley

1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)

2 tablespoons drained capers

Preparation

For salad:
Step 1
Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
For dressing:
Step 2
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
Step 3
Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

TagsSalad Italian European Bell Pepper Vegetable Summer Squash Squash Tomato Parsley Herbs & Spices Side Lunch Dinner Dairy Free Nut Free Vegan Vegetarian Easy Weeknight Meals Grilling Summer Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

47 Sensational Summer Squash Recipes
Got summer squash? Too much summer squash? We can help.
Our 32 Favorite Bread Salad Recipes
These panzanella variations are proof that salads should have more carbs.

Recipe information

Ingredients

Salad

Dressing

Preparation

For salad:

Step 1

For dressing:

Step 2

Step 3

Recipe notes

47 Sensational Summer Squash Recipes

Our 32 Favorite Bread Salad Recipes