As much as I love to cook, I have to admit that (especially in the summer) I don’t really enjoy spending more than an hour in the kitchen…and, well, not any time cleaning up. When the weather turns warm, I’m into dishes that incorporate colorful seasonal ingredients and don’t alter them too much from their original state… why mess with a good thing, you know? I’m always looking to add these types of dishes to my file of faves, and this grilled panzanella is a no-brainer. If you can chop veggies and turn on a grill, you’ve got this one covered. And an added bonus? I don’t think that my meat-loving husband even noticed he was eating a vegetarian meal… he was far too busy scooping up seconds! Keep reading for the recipe you’ll probably be making all summer long, and since I’d love to get inspired with more summer salads, leave a comment letting me know your favorite! 

Grilled Panzanella Salad

*serves 4

Ingredients:

  • 2 red bell peppers, stemmed, seeded, quartered
  • 2 yellow bell peppers, stemmed, seeded, quartered
  • 2 zucchini, trimmed, cut on the diagonal into 1/2″ thick pieces
  • 4 slices crusty white italian bread
  • olive oil, salt & pepper
  • 1 english cucumber, peeled and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1/3 cup mint leaves, chopped
  • 1/3 cup basil leaves, chiffonade
  • 1/3 cup olive oil
  • 1/4 cup aged balsamic vinegar
  • 4 oz piece of feta, broken into chunks (I’d love to try this with fresh mozzarella next time!)
Instructions:
  1. Heat grill to medium. Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Add bread for the last 3 minutes of cooking, and grill until lightly charred and just crisp, turning often. Transfer to a cutting board and let cool.
  2. Meanwhile, combine cucumber, tomatoes, olives, mint and basil in a large bowl. Chop peppers, zucchini into 1/2″ pieces and add to bowl. Tear bread into 1″ pieces and add to bowl.
  3. Whisk oil and vinegar together, and season with salt and pepper to taste. Add dressing to salad, toss to gently coat, and add feta.

*For other summer salad ideas, try:

 

35 comments
  1. 1
    Karin - The F Girl | May 29, 2012 at 3:35 pm

    That looks amazing. We love to eat the tomatoes right out of the garden (I have to be quick if I want to beat the children and use them (the tomatoes, not the children) in my cooking) and this dish sounds like a perfect one for us. Thank you for sharing!

    Reply
  2. 2
    Becca | May 29, 2012 at 3:39 pm

    Oh this looks so good! Perfect for summer.

    Reply
  3. 3
    Mia | May 29, 2012 at 3:52 pm

    That salad is mouthwatering! The colors look beautiful against that rustic wooden bowl.

    One of my favorites is baby arugula or baby spinach with avocado, thinly sliced fennel, cannellini beans or butter beans, toasted pine nuts or walnuts, and a lemon-thyme dressing. Sometimes I add a poached egg on top. Yum!

    Reply
    • Camille Styles | May 29, 2012 at 10:06 pm

      Mia – that sounds amazing!! Adding to my must-try list this summer!

      Reply
  4. 4
    Jaclyn | May 29, 2012 at 5:50 pm

    Sounds so good. I love making panzanella, but I’ve actually never grilled the bread. This looks like a tasty and easy touch to try out next time.

    Stay in the Lines

    Reply
  5. 5
    erin | May 29, 2012 at 6:51 pm

    i just made a version of this yesterday and drizzled balsamic crema on top for a sweet finish. TO DIE FOR! x

    Reply
  6. 6
    Alyssa | May 29, 2012 at 8:02 pm

    This looks delicious! You’re so right, meals like this are perfect for the hot summer evenings–can’t wait to try it out!

    Reply
  7. 7
    Sarah | May 30, 2012 at 8:52 am

    This salad looks delicious! Can’t wait to get home and try it – will be hitting up the grocery store tonight for the ingredients I’m missing!

    Sarah
    smalltowncatwalk.blogspot.ca

    Reply
  8. 8
    Kate | May 30, 2012 at 5:01 pm

    that salad bowl is perfect! where is it from? thanks camille

    Reply
  9. 9
    Bethany {Powell Brower Home} | May 30, 2012 at 7:34 pm

    oh my gahhh this looks amazing. as i just told someone else – im juicing right now and everything looks good compared to these nasty liquids. but this really DOES look good. im dogearring this 🙂

    Reply
  10. 10
    Bethany {Powell Brower Home} | May 30, 2012 at 8:01 pm

    ok totally had to post this! had to let you know 🙂

    http://www.powellbrower.com/2012/05/food-coma.html

    Reply
  11. 11
    Ashley | May 31, 2012 at 1:29 am

    This sounds SO delicious. I can’t wait to make it. 🙂

    Reply
  12. 12
    Elizabeth | May 31, 2012 at 10:41 am

    Oh wow….this looks amazing! I can’t wait to make this. My family loves dishes like this!

    Reply
  13. 13
    Debra Kapellakis | June 1, 2012 at 7:32 am

    YUM!

    Reply
  14. 14
    Sarah | June 1, 2012 at 4:26 pm

    THIS LOOKS AMAZING! I want to make it tonight 🙂
    heytherecalifornia.wordpress.com

    Reply
  15. 15
    Annabelle | June 2, 2012 at 7:59 am

    That might be the perfect summer dish, and I haven’t had it for ages. It’s definitely going on my menu for next week!

    Reply
  16. 16
    Becca | June 2, 2012 at 8:57 am

    This is definitely one of my favorite summer recipes. We just made it the other night and I highly recommend it.

    Reply
  17. 17
    classic • casual • home | June 7, 2012 at 10:17 am

    Looks delicious…think I will make this tonight!

    Reply
  18. 18
    deborah sacchi | June 9, 2012 at 1:12 pm

    I bought all the ingredients and I found fresh mozzarella “pearls” to add…can’t wait!

    Reply
  19. 19
    Marta | May 30, 2014 at 10:10 am

    I made this last summer and honestly, I’m still thinking about it. I can’t wait to make it again this summer. It was one of the best things I’ve ever made. And it got better with time! I ate it for or with about 10 meals… and I didn’t get bored of it at all! Thanks for such a fab recipe.

    Reply
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