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RECIPE
14 INGREDIENTS6 STEPS15min

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!
Grilled Panzanella Salad Recipe | SideChef
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!
Pretty Delicious Life
At Pretty Delicious Life, you will find delicious, healthy, gut friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com
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Pretty Delicious Life
At Pretty Delicious Life, you will find delicious, healthy, gut friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com
15min
Total Time
$2.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Panzanella Salad

1
Large Cucumber , deseeded
1 cup
Cherry Tomatoes
1
Red Bell Pepper , deseeded
1
2 cups
Baby Kale
2 slices
Gluten-Free Bread
to taste
for garnish

Stone Ground Mustard Vinaigrette

1/3 cup
Garlic Infused Olive Oil
1 Tbsp
1 Tbsp
Stone Ground Mustard
to taste
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Nutrition Per Serving

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CALORIES
404
FAT
29.3 g
PROTEIN
5.0 g
CARBS
32.4 g

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 Instructions

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Step 1
Add the 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) , 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 Tomatoes (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.
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Nutrition Per Serving
Calories
404
% Daily Value*
Fat
29.3 g
38%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
32.4 g
12%
Fiber
7.1 g
25%
Sugars
8.0 g
--
Protein
5.0 g
10%
Sodium
1192.9 mg
52%
Vitamin D
--
--
Calcium
91.5 mg
7%
Iron
1.6 mg
9%
Potassium
472.6 mg
10%
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