Grilled Pepper And Torn Mozzarella Panzanella Recipe

Recipe By Slurrp

Grilled Pepper and Torn Mozzarella Panzanella is a refreshing and vibrant Italian salad. It combines grilled bell peppers, torn mozzarella cheese, juicy tomatoes, and crusty bread. The flavors are enhanced with a tangy vinaigrette dressing made with olive oil, balsamic vinegar, garlic, and fresh basil. This salad is perfect for summer gatherings or as a light lunch. The combination of textures and flavors makes it a delicious and satisfying dish.

4.9
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45minstotal
45m.total
Grilled Pepper And Torn Mozzarella Panzanella
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Ingredients for Grilled Pepper And Torn Mozzarella Panzanella Recipe

  • 1/2 Bell Peppers
  • 2 ounce Torn Mozzarella Cheese
  • 1/2 cup Cherry Tomatoes, Sliced
  • 1/2 cup Torn Crusty Bread
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Balsamic Vinegar
  • 1/2 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste
  • as needed Fresh Basil Leaves For Garnish

Directions: 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.
Nutrition
value
169
calories per serving
14 g Fat2 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    2g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    < 1mg
  • Vitamin A
    542mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    139mg
  • Vitamin E
    2mg
  • Copper
    31mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    43mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp