• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Grilled Panzananella Salad w/ Sun Dried Tomato Dressing

Monday, 26 May 2008


Yes, you can grill some salad ingredients! This modified Italian recipe uses leftover bread, and grilling the stale bread keeps it from getting soggy in the salad. It is a nice accompaniment to grilled meats and poultry and the heat level builds as you eat it.


At a glance
Cooking Method
Heat Level
Side Dish
4 to 6

For the Hot Sun-Dried Tomato Dressing:

  • ½ cup dry white wine

  • 6 sun-dried tomatoes, finely chopped

  • ½ cup olive oil

  • 1/4 cup balsamic vinegar

  • 3 cloves garlic, minced

  • 3 small fresh red chiles, such as serrano or jalapeño, stems and seeds removed, finely chopped

  • 1 tablespoon chopped Italian parsley

  • Garlic Brushing Oil

  • 1/4 cup olive oil

  • 4 large cloves garlic, minced

  • 1 teaspoon ground cayenne chile

For the Panzananella Salad:

  • 12 cherry tomatoes, halved

  • 4 1-inch thick slices, day old Italian bread, crusts removed

  • 1 stalk of celery, including the leaves, finely sliced

  • ½ cup stuffed green olives, halved

  • 1 large red leaf lettuce leaf, finely sliced

  • Grated Parmesan cheese for garnish


To make the dressing, bring the wine to a simmer in a small saucepan.. Add the chopped tomatoes. Remove from the heat and cool.

In a bowl, combine the remaining dressing ingredients, add the tomatoes and let sit for an hour at room temperature to allow the flavors to blend.

In a bowl, whisk together the olive oil, garlic, and cayenne. Toss the tomatoes in the mixture and marinate for 30 minutes. Remove the tomatoes from the oil and place in a grill basket.

In a grill basket, grill the tomatoes over a medium fire until just heated, about 2 minutes. Brush the bread with the oil and grill for a couple of minutes on each side, until lightly marked. Cut the bread into ½ to 3/4-inch cubes.

In a bowl, toss the remaining salad ingredients together with the grilled tomatoes and bread cubes. Top with the dressing, grated cheese and serve immediately.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.