If you love fresh food, you need this dish. The Ina Garten Grilled Panzanella Recipe is a classic.
It is a crunchy bread salad from Italy. Ina Garten makes it even better. She grills the bread for extra flavor.
This Ina Garten Grilled Panzanella Recipe is perfect for summer. It uses ripe tomatoes and fresh basil. Everyone will ask for the recipe.
Learning how to make Ina Garten Grilled Panzanella is very simple. It is bright, salty, and very satisfying.
You can serve it at any BBQ. It tastes like a sunny day in a bowl.
When I first introduced to Ina Garten Grilled Panzanella
I first saw this dish at a garden party. The smell of grilled bread was amazing. I loved the juicy tomatoes and tangy vinegar.
It felt like a fancy restaurant meal. But it was actually very easy to make. Now, I make it for my family often. It is our favorite way to eat bread.
Equipment List
- Outdoor grill or grill pan.
- Large mixing bowl.
- Small jar.
- Chef’s knife.
- Cutting board.
- Tongs for grilling.
Ingredients You Need for Ina Garten Grilled Panzanella
- 1 small loaf of French bread.
- 1/2 cup good olive oil.
- 1 teaspoon kosher salt.
- 2 tablespoons Champagne vinegar.
- 1 teaspoon minced garlic.
- 1/2 teaspoon black pepper.
- 3 large ripe tomatoes (cubed).
- 1 cucumber (sliced).
- 1 red bell pepper (seeded and diced).
- 1 yellow bell pepper (seeded and diced).
- 1/2 red onion (sliced thinly).
- 20 large fresh basil leaves (torn).
- 3 tablespoons capers (drained).
Step-by-Step Guide
- Slice the bread into thick pieces. Brush both sides with olive oil.
- Heat your grill to medium. Toast bread until it has grill marks.
- Let the bread cool slightly. Cut it into 1-inch cubes.
- Whisk oil, vinegar, garlic, salt, and pepper. Use a small bowl or jar.
- Cut your tomatoes, peppers, and onions. Put them in a large bowl.
- Add the bread cubes to the vegetables. Pour the dressing over everything.
- Toss in the basil and capers. Mix well to coat everything.
- Wait 30 minutes before serving. This lets flavors soak in.
Tips to Make the Best Ina Garten Grilled Panzanella
- Use very ripe tomatoes for the best juice.
- Do not skip the capers. They add great saltiness.
- Grill the bread until it is very firm.
- Let the salad sit so bread softens slightly.
- Use high-quality olive oil for better taste.
FAQs about Ina Garten Grilled Panzanella
Q: Can I make this ahead of time?
A: Yes, you can prep it early. It tastes better after 30 minutes.
Q: What bread is best for this?
A: Use a crusty French or Italian loaf. Sourdough also works very well.
Q: Can I add cheese to this?
A: Fresh mozzarella or feta is a great addition. It adds a nice creamy texture.
Final Thoughts
The Ina Garten Grilled Panzanella Recipe is a true winner. It is fresh, crunchy, and very healthy. You will love the smoky taste of the bread.
It is the best way to use summer produce. Try it at your next dinner. Your guests will be very happy!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Grilled Panzanella Recipe
Equipment
- Outdoor grill or grill pan.
- Large mixing bowl
- Small jar.
- Cutting board
- Tongs for grilling.
- Chef's knife
Ingredients
- 1 small loaf of French bread.
- 1/2 cup good olive oil.
- 1 teaspoon kosher salt.
- 2 tablespoons Champagne vinegar.
- 1 teaspoon minced garlic.
- 1/2 teaspoon black pepper.
- 3 large ripe tomatoes cubed.
- 1 cucumber sliced.
- 1 red bell pepper seeded and diced.
- 1 yellow bell pepper seeded and diced.
- 1/2 red onion sliced thinly.
- 20 large fresh basil leaves torn.
- 3 tablespoons capers drained.
Instructions
- Slice the bread into thick pieces. Brush both sides with olive oil.
- Heat your grill to medium. Toast bread until it has grill marks.
- Let the bread cool slightly. Cut it into 1-inch cubes.
- Whisk oil, vinegar, garlic, salt, and pepper. Use a small bowl or jar.
- Cut your tomatoes, peppers, and onions. Put them in a large bowl.
- Add the bread cubes to the vegetables. Pour the dressing over everything.
- Toss in the basil and capers. Mix well to coat everything.
- Wait 30 minutes before serving. This lets flavors soak in.
Notes
- Use very ripe tomatoes for the best juice.
- Do not skip the capers. They add great saltiness.
- Grill the bread until it is very firm.
- Let the salad sit so bread softens slightly.
- Use high-quality olive oil for better taste.
