Grilled Panzanella Salad
Ingredients
The salad
-
½
loaf
rustic bread
-
3
pieces
bell peppers
-
1
piece
sweet onion
-
to taste
none
olive oil
-
15
oz
white beans
-
15
oz
artichoke hearts
-
1
cup
basil leaves
-
optional
none
romaine, cherry tomatoes, kalamata olives, capers, feta or goat cheese
The vinaigrette
-
½
cup
white balsamic vinegar
-
4
tablespoons
lemon juice
-
2
cloves
garlic
-
½
cup
olive oil
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
Instructions
- Preheat the grill to medium-high.
- Brush olive oil on the peppers, onions, and bread slices, and sprinkle with salt before grilling.
- Grill the vegetables and bread until lightly charred and toasty, then set aside to cool.
- Whisk the vinaigrette ingredients together in a small bowl.
- Combine the drained white beans and artichoke hearts in a large bowl, then add half of the vinaigrette and toss.
- Cut the grilled veggies and tear the bread into bite-sized pieces, then add to the bowl along with fresh basil leaves.
- Taste and adjust seasoning with more dressing, salt, and pepper as needed.
- Serve immediately, optionally topping with additional ingredients.
Nutrition Facts (estimated)
Servings
4
Calories
325
Total fat
11.2g
Total carbohydrates
49.6g
Total protein
12.6g
Sodium
477.9mg
Cholesterol
0mg
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