The summer heat can be brutal, and sometimes an elevated & crisp salad is exactly what I need to cool off. That’s when I turn to my Panzanella-inspired salad grilled on a Bull Grill. It is the perfect way to beat the heat and have a great meal. I love this salad because the ingredients can be prepared ahead of time or as needed. Often when I’m grilling on my Bull Grill I take advantage of the large grilling space by grilling veggies to use in my weekly meal prep. This saves time later in the week when I’m putting together meals. Having the vegetables & bread grilled ahead of time so that they are cooled when you are ready to enjoy the salad is key but not needed. This is a great way to use your Bull Grill to save older produce or stale bread. Grilling the veggies extends their shelf life and adds flavor & complexity to the ingredients.
- 4 sliced Rustic Italian Bread
- 4 cups Spring Mix Salad
- 2 cups Arugula & Baby Spinach
- 1 Onion sliced thickly
- 1 can cannellini beans cooked, rinsed, & drained
- 1/2 cup artichoke hearts quartered & marinated
- 2 yellow bell peppers halved & deseeded
- 2 red bell peppers halved & deseeded
- 2 orange bell peppers halved & deseeded
- 1 mozzarella ball diced
- 1/4 cup prosciutto chopped
- Olive oil spray
- Italian Vinaigrette
- 3 tbsp EVOO
- 1 tbsp sesame oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic minced
- 1 tbsp shallots minced
- 1 tsp Italian seasoning
- ½ teaspoon salt
- Spray the bell peppers, onions, and bread with olive oil spray. Then grill them on a Bull Grill that has been preheated to medium-high. Grill the bread until it’s toasted and has grill marks on both sides. Grill the bell peppers & onions until the skin begins to char and grill marks appear.
- Remove the bell peppers and bread from the Bull Grill. Carefully wrap the bell peppers in damp paper towels and place them in a plastic bag for 15 minutes. This will make it easier to remove the charred skin from the peppers. After the bell peppers have cooled, use your hands to pull away the charred outer skin. Try not to remove the actual flesh of the bell pepper, just the outer skin. Chop into small pieces and set aside for later.
- Dice the bread & onions into small pieces and set them aside for later use.
- In a small bowl, combine the vinegar, mustard, garlic, shallots, Italian seasoning, and salt. While whisking, slowly drizzle in the EVOO and sesame oil until all the oil is thoroughly incorporated. It’s best to chill the ingredients before mixing them together. Chilling the ingredients will help prevent the vinaigrette from separating after mixing it.
- Build your salad by mixing the greens, onions, bread, bell pepper, beans, artichokes, mozzarella, and prosciutto in a large bowl. Toss the salad and coat with the vinaigrette.
- Serve immediately.