Grilled Pepper And Torn Mozzarella Panzanella Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Grill the bell peppers until charred and tender, about 10 minutes. Remove from the grill and let cool.
• STEP 3.Meanwhile, tear the mozzarella into bite-sized pieces and slice the tomatoes.
• STEP 4.In a large bowl, combine the torn mozzarella, sliced tomatoes, and torn pieces of crusty bread.
• STEP 5.Peel the charred skin off the bell peppers and remove the seeds. Slice the peppers into thin strips.
• STEP 6.Add the grilled peppers to the bowl with the other ingredients.
• STEP 7.In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the vinaigrette dressing.
• STEP 8.Pour the dressing over the salad and toss to combine.
• STEP 9.Let the salad sit for at least 10 minutes to allow the flavors to meld together.
• STEP 10.Serve the Grilled Pepper and Torn Mozzarella Panzanella as a side dish or as a light lunch.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to grill the bell peppers until they are charred and tender for the best flavor.
• Use a crusty bread like ciabatta or baguette for the torn pieces in the salad.
• Allowing the salad to sit for at least 10 minutes before serving will help the flavors to develop.
• You can customize this salad by adding other vegetables like cucumbers or red onions.

Storage and Serving

• Serve the Grilled Pepper and Torn Mozzarella Panzanella as a side dish with grilled meats or fish.
• You can also enjoy it as a light lunch or dinner by adding some grilled chicken or shrimp.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.