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Grilled Panzanella Salad

Grilled Panzanella Salad

Seasoned sourdough bread is grilled and mixed with bell peppers, grape tomatoes, olives, basil and asiago cheese, then topped with balsamic vinaigrette.



Balsamic Vinaigrette


  1. Heat grill or grill pan to medium heat.
  2. For salad: Cut bread into 1-inch thick slices. Brush both sides with olive oil and season with salt. Grill bread on both sides until toasted and grill marks are present.
  3. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.
  4. In large bowl, combine bread, peppers, tomatoes, olives, basil and cheese.
  5. For balsamic vinaigrette: In small bowl, combine balsamic vinegar and garlic. Whisk in olive oil in slow stream until combined. Season with salt and pepper, to taste.
  6. Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.

Serves: 4-6

Recipe and photo credit: Edna Valley Vineyard -


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