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!
Ingredients
For the Panzanella Salad
- 1 large cucumber de-seeded
- 1 cup cherry tomatoes
- 1 whole red pepper de-seeded
- 1 whole yellow pepper de-seeded
- 2 cups baby kale
- 1 cup kalamata olives
- 2-3 slices gluten free bread of choice
- fresh basil for garnish
For the Stone Ground Mustard Vinaigrette
- ⅓ cup garlic olive oil
- 1 tablespoon lemon juice
- 1 tablespoon stone ground mustard
- ½ teaspoon apple cider vinegar
- salt + pepper to taste
Instructions
For the Grilled Panzanella Salad
- Chop peppers in half lengthwise and remove the seeds + stems. Lay skin side down on a hot grill over medium heat. Place bread on grill now as well. Grill 2-3 minutes on each side until bread and peppers are blackened, but not burnt.
- While peppers and bread are grilling, slice cucumber into rounds and remove seeds if desired.
- Arrange baby kale on a serving platter, then arrange cucumber slices, cherry tomatoes and kalamata olives on top.
- Once 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.
- Garnish with fresh basil leaves and drizzle with stone ground mustard dressing.
For the Stone Ground Mustard Dressing
- Add all ingredients to a small mixing bowl and whisk until combined.
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 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.
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