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July 2014 Issue

Grilled Bread Salad with Sweet Peppers and Onions

Image may contain Plant Dish Food Meal and Vegetable
Photo by Ryan Liebe

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.


4 servings

1/4 small loaf country-style bread (about 6 ounces), crust removed, bread torn into large pieces
6 tablespoons olive oil, divided
Kosher salt
Freshly ground pepper
2 large red bell peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
3 tablespoons Sherry vinegar or red winevinegar
1/2 teaspoon paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives, plus more for serving

Step 1

Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.

Step 2

Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.

Step 3

Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.

Step 4

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.

Step 5

Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

How would you rate Grilled Bread Salad with Sweet Peppers and Onions?

  • Too many onions, not enough other veg. It's also really annoying trying to get a quarter of an onion to cook on the grill without burning. Next time I'd put in half the onions and add some grilled tomatoes, or blistered cherry tomatoes.

    • elizanca

    • 9/6/2019

  • Delicious! I love sherry vinegar. I added grilled romaine. Yum!

    • Anonymous

    • Columbus, OH

    • 5/24/2015

  • When you say "grill" - do you mean over a BBQ grill with open flame to toast the bread, or in a fry pan on top the stove?

    • eternity

    • 5/23/2015

  • Very very good... a little bit of work to char and peel the peppers but worth it. Excellent combination of flavors and makes a very presentable dish!

    • carolrego

    • Massachusetts

    • 7/21/2014

  • This was excellent! The flavors come together so well and it smells so good. Made as written. Smoked paprika adds a fantastic punch.

    • nastysuprise

    • Mpls

    • 7/6/2014

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