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.
—ibbeachnana
Ingredients
- Panzanella vegetables
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Assorted red, yellow, green, orange pepper varieties sliced in large wedges
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1
large red onion, 1/2 slices
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6-8
thick slices of ciabatta, drizzled with oil
- Salad ingredients
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5-6
fresh tomatoes cut into 8 wedges
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1/2 pound
or more halved yellow pear tomatoes or red cherry or grape tomatoes
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3 tablespoons
table capers drained
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Fresh basil leaves, about 8, torn
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2
Fresh oregano, a sprigs, torn or minced
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1-2
sprig fresh thyme leaves, minced
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A few leaves of fresh marjoram
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grated parmesan or romano cheese
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Salt and pepper
Directions
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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.
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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.
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Cut the grilled bread into large cubes and to salad along with a little grated cheese, season to taste and toss.
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*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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