Grilled Peppers, Red Onions, Tomato and Ciabatta Panzanella

July 23, 2011
Author Notes

This recipe came off my grill when I had too many peppers and tomatoes several times this summer including last night. I often grill summer squash and zucchini to add to the salad as well assorted Italian olives.
For a fun casual summer dinner serve the salad in small crisp bread bowls along with a salumi plate and good wine.

  • Serves 8
  • Panzanella vegetables
  • Assorted red, yellow, green, orange pepper varieties sliced in large wedges
  • 1 large red onion, 1/2 slices
  • 6-8 thick slices of ciabatta, drizzled with oil
  • Salad ingredients
  • 5-6 fresh tomatoes cut into 8 wedges
  • 1/2 pound or more halved yellow pear tomatoes or red cherry or grape tomatoes
  • 3 tablespoons table capers drained
  • Fresh basil leaves, about 8, torn
  • 2 Fresh oregano, a sprigs, torn or minced
  • 1-2 sprig fresh thyme leaves, minced
  • A few leaves of fresh marjoram
  • grated parmesan or romano cheese
  • Salt and pepper
In This Recipe
  1. Cut up the tomatoes and place into a large serving bowl, sprinkle with a little pepper and add the capers, stir, cover and set aside.
  2. Heat a grill to high. Drizzle the pepper and onion slices with oil, sprinkle with S+P grill, turn until there is just a tinge of char and still tender crisp, remove to a plate to cool and cut into large pieces. Add vegetables to tomatoes, toss add fresh herbs, a little EVOO, Champagne, red wine, or balsamic vinegar or make your favorite vinaigrette.
  3. Cut the grilled bread into large cubes and to salad along with a little grated cheese, season to taste and toss.
  4. *Optional vinaigrette: 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard ½ teaspoon honey 3 tablespoons red or white wine, red or white balsamic or champagne vinegar 6 tablespoons EVOO Salt and pepper

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