A taste of Italy is at hand in this classic bread salad.
Grilled Bell Pepper Panzanella Salad
- Prep Time 40 min
- Total 1 hr 10 min
- Servings 11
- Ingredients 10
Ingredients
- 6 cups cubes (3/4 inch) dry French or Italian bread
- 2 large yellow bell peppers
- 2 large red bell peppers
- 1 medium red onion, cut into 1/2-inch thick slices
- 1/2 cup sliced kalamata or black olives
- 1/4 cup julienne (matchstick-cut) fresh basil leaves
- 8 oz fresh mozzarella ciliegini (cheese balls), drained, halved
- 4 medium plum (Roma) tomatoes, chopped
- 1/2 English (seedless) cucumber, quartered, sliced
- 3/4 cup balsamic vinaigrette dressing
Instructions
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Step1Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
-
Step2Heat gas or charcoal grill. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 to 20 minutes. Peel and seed bell peppers. Cut into bite-size strips.
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Step3Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender. Cut into 1/2-inch pieces.
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Step4In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.
Nutrition
230
Calories
14g
Total Fat
7g
Protein
18g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 130
- Total Fat
- 14g
- 21%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 390mg
- 16%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 6g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 170%
- 170%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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