Fresh and vibrant, this grilled Panzanella salad is the perfect lunch, dinner, or side dish. Drizzled with a low FODMAP dressing that whips up in a snap, it will quickly become a mainstay in your low FODMAP salad rotation!
Author: Pretty Delicious Life
Red Bell Pepper
Yellow Bell Pepper
Stone Ground Mustard Vinaigrette
Garlic Infused Olive Oil
Stone Ground Mustard
Apple Cider Vinegar
Ground Black Pepper
Garlic Infused Olive Oil (1/3 cup)
Lemon Juice (1 Tbsp)
Stone Ground Mustard (1 Tbsp)
Apple Cider Vinegar (1/2 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
to a small mixing bowl and whisk until combined. Set aside.
Red Bell Pepper (1)
Yellow Bell Pepper (1)
in half lengthwise and remove the seeds and stems. Lay skin side down on a hot grill over medium heat. Place the
Gluten-Free Bread (2 slices)
on the grill now as well. Grill 2-3 minutes on each side until bread and peppers are blackened, but not burnt.
While the peppers and bread are grilling, slice the
into rounds and remove seeds if desired.
Baby Kale (2 cups)
on a serving platter, then arrange cucumber slices,
Cherry Tomatoes (1 cup)
Kalamata Olives (1 cup)
Once the bread and peppers are cool enough to handle, roughly chop the peppers and tear apart the bread, arranging on top of the already plated vegetables.
Fresh Basil (to taste)
leaves and drizzle with stone ground mustard dressing.
Feel free to dress this salad with simple oil and vinegar for a more traditional approach to a Panzanella salad.
Grilled Panzanella salad is best eaten and served immediately. However, if you must prepare ahead, do not add the bread or the dressing until you are ready to eat to avoid the bread and vegetables becoming soggy.
Store leftovers in the fridge for up to 2 days, removing the grilled bread, and storing it at room temperature if preferred.
Traditionally Panzanella salad is made using soaked bread and storing the salad in the fridge overnight with the bread and dressing will achieve this effect if desired.
Nutrition Per Serving
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