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Recipes
Grilled Panzanella Salad
Recipe

14 INGREDIENTS • 6 STEPS • 15MINS

Grilled Panzanella Salad

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!
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Pretty Delicious Life
I'm Kim, the culinary queen behind the cuisine. At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com
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!
15MINS
Total Time
$2.58
Cost Per Serving
Ingredients
Servings
4
US / Metric
Panzanella Salad
Cucumber
1
Large Cucumber, deseeded
Cherry Tomato
1 cup
Cherry Tomato
Red Bell Pepper
1
Red Bell Pepper, deseeded
Yellow Bell Pepper
1
Baby Kale
2 cups
Baby Kale
Gluten-Free Bread
2 slices
Gluten-Free Bread
Fresh Basil
to taste
Fresh Basil
for garnish
Stone Ground Mustard Vinaigrette
Garlic Infused Olive Oil
1/3 cup
Garlic Infused Olive Oil
Lemon
1/2
Lemon, juiced
1 Tbsp juice per 4 servings
Stone Ground Mustard
1 Tbsp
Stone Ground Mustard
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
402
Fat
29.2 g
Protein
5.0 g
Carbs
32.0 g
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Grilled Panzanella Salad
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Pretty Delicious Life
I'm Kim, the culinary queen behind the cuisine. At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com

Author's Notes

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.
Cooking InstructionsHide images
step 1
Add the Garlic Infused Olive Oil (1/3 cup), juice from Lemon (1/2), Stone Ground Mustard (1 Tbsp), Apple Cider Vinegar (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) to a small mixing bowl and whisk until combined. Set aside.
step 2
Chop the Red Bell Pepper (1) and 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.
step 3
While the peppers and bread are grilling, slice the Cucumber (1) into rounds and remove seeds if desired.
step 4
Arrange Baby Kale (2 cups) on a serving platter, then arrange cucumber slices, Cherry Tomato (1 cup), and Kalamata Olives (1 cup) on top.
step 5
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.
step 6
Garnish with Fresh Basil (to taste) leaves and drizzle with stone ground mustard dressing.
step 6 Garnish with Fresh Basil (to taste) leaves and drizzle with stone ground mustard dressing.
Tags
view more tags
Appetizers
Dairy-Free
Brunch
Grill
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Salad
Side Dish
Vegetables
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