Grilled Sweet Pepper Panzanella Salad with Whipped Feta

Grilled Sweet Pepper Panzanella Salad with Whipped Feta

Grilled Sweet Pepper Panzanella Salad with Whipped Feta is a delightful summer dish that combines smoky, grilled sourdough bread with herby marinated sweet peppers. The salad is crowned with a luxurious whipped feta, subtly sweetened with salted honey. This vibrant and flavorful salad is perfect for a light lunch or a refreshing side dish at your next barbecue.

Why You’ll Love It:

  • Flavorful and Fresh– the combination of grilled sweet peppers and smoky sourdough bread creates a rich, savory taste, while the whipped feta with salted honey adds a touch of sweetness and creaminess.
  • Easy to Make– this salad is straightforward to prepare, making it perfect for both casual weeknight dinners and more elaborate gatherings.
  • Versatile– it can be served as a light main course or a hearty side dish, complementing a variety of grilled meats or seafood.
  • Visually Appealing– the vibrant colors of the grilled sweet peppers and fresh herbs make this salad as beautiful to look at as it is delicious to eat.
Grilled Sweet Peppers- Must Love Garlic

Ingredients Notes:

  • Mini Sweet Peppers: These peppers add a burst of color and natural sweetness to the salad. When grilled, they develop a smoky flavor that enhances the dish. Look for firm, bright-colored peppers without any blemishes.
  • Sourdough Bread: This type of bread brings a tangy flavor and chewy texture. Grilling it gives the bread a wonderful crispness that holds up well in the salad. Choose a good-quality sourdough with a hearty crust and soft interior.
  • Red Wine Vinegar: This vinegar provides a tangy acidity that balances the sweetness of the peppers and the richness of the feta. Opt for a high-quality red wine vinegar to ensure a well-rounded flavor.
  • Extra Virgin Olive Oil: A staple in Mediterranean cuisine, extra virgin olive oil adds a rich flavor and smooth texture. Use the best quality you can find for the dressing and for drizzling over the salad.
  • Fresh Basil: Fresh basil leaves introduce a fragrant, peppery taste that pairs beautifully with the other ingredients. Use whole leaves or tear them just before adding to the salad to preserve their vibrant flavor.
  • Fresh Garlic: Garlic brings a pungent, aromatic quality to the dressing. Fresh garlic cloves are preferable for their robust flavor. Mince or crush them finely to distribute evenly in the marinade.
  • Feta Cheese: Feta cheese is tangy, salty, and creamy, providing a delicious contrast to the sweet peppers and grilled bread. Look for good-quality feta, preferably made from sheep’s milk, for the best texture and taste.
  • Honey: Honey adds a touch of sweetness that complements the salty feta and tangy vinegar.
  • Lemon Juice: Fresh lemon juice adds brightness and acidity, lifting the overall flavor of the salad. Use freshly squeezed lemon juice for the best taste, as bottled juice can sometimes be too acidic or have a less vibrant flavor.

Substitutions & Variations:

  • Mini Sweet Peppers
    • Substitutions: Use bell peppers (red, yellow, or orange) if mini sweet peppers are unavailable.
    • Veg It Up!: Additional grilled vegetables such as zucchini, corn, cherry tomatoes, eggplant, asparagus, mushrooms, or artichokes work great with this recipe!
  • Sourdough Bread
    • Substitutions: Ciabatta, baguette, or a hearty whole-grain bread can be used instead of sourdough.
    • For a gluten-free option, use gluten-free bread or gluten-free rice pasta for a an elegant pasta salad.
  • Red Wine Vinegar
    • Substitutions: Apple cider vinegar, white wine vinegar, or balsamic vinegar can replace red wine vinegar.
  • Extra Virgin Olive Oil
    • Substitutions: Regular olive oil, avocado oil, or a neutral oil like grapeseed can be used.
  • Fresh Basil
    • Variations: Add other fresh herbs like oregano, thyme, or dill for a more complex flavor profile.
  • Fresh Garlic
    • Substitutions: Garlic powder or granulated garlic can be used if fresh garlic is unavailable.
    • Variations: Roast the garlic for a sweeter, milder taste.
  • Feta Cheese
    • Substitutions: Goat cheese or ricotta can be used as alternatives to feta.
    • Variations: For a dairy-free option, use a vegan feta or crumbled tofu seasoned with lemon juice and salt.
  • Honey
    • Substitutions: Maple syrup or agave nectar can be used in place of honey.
    • Variations: Use flavored honey, such as lavender or orange blossom, for a unique twist.
  • Lemon Juice
    • Substitutions: a splash of lime juice can replace lemon juice.
    • Variations: Add lemon zest for extra citrus flavor, or use a mix of lemon and lime juice for a more complex acidity.
  • Additional Variations
    • Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier salad.
    • Add Greens: Mix in some arugula, spinach, or kale for extra freshness and nutrition.
    • Nuts and Seeds: Sprinkle toasted pine nuts, sunflower seeds, or pumpkin seeds on top for added crunch and flavor.
Grilled Pepper Panzanella Salad- Must Love Garlic

How to Make Grilled Panzanella Salad:

  • Grill Bread & Peppers:
    • Preheat grill or grill pan to medium-high.
    • While grill is heating, prepare the mini sweet peppers by cutting off the tops, cutting them in half, and scraping out the seeds. Rinse peppers with water and gently pat dry with a paper towel.
    • Toss peppers in a splash of extra virgin olive oil, a sprinkle of salt, and a few cracks of pepper.
    • Add peppers to grill in a single layer. Grill 5-6 minutes per side until peppers are tender. Set peppers aside.
    • Brush each side of sourdough slices in a light layer of olive oil. Add bread to grill and grill 60-90 seconds per side.
  • Make Marinade: . In a medium mixing bowl, whisk together all marinade ingredients. Slice grilled sweet peppers to desired size, and add to marinade. Mix well, cover with plastic wrap, place in refrigerator and allow to marinate for at least 30 minutes, but up to 24 hours.
  • Make Whipped Feta: Make whipped feta by adding all feta ingredients to a food processor. Run on high for 1 minute. Use a spoon to scrape down the sides, then run food processor on high for 1 more minute. Refrigerate until ready to use.
  • Construct & Serve: Chop grilled bread into bite sized chunks. Add to bowl with marinated peppers and mix well. Top with whipped feta and chopped fresh basil.
Grilled Pepper Panzanella Salad with Whipped Feta- Must Love Garlic

Tips & Recipe Notes:

  • Grilling the Vegetables and Bread
    • Preheat the Grill: Ensure your grill is preheated to medium-high heat for even cooking and good grill marks.
    • Oil the Grill Grates: Lightly oil the grill grates to prevent sticking. Use a high smoke point oil like canola or vegetable oil.
    • Cut Uniformly: Slice the vegetables and bread uniformly to ensure even cooking. Thicker slices of bread and larger pieces of vegetables will hold up better on the grill.
    • Marinate the Vegetables: allow vegetables to marinate for at least 30 minutes before grilling.
    • Keep an Eye on the Bread: Bread grills quickly, so watch it closely to prevent burning. A couple of minutes on each side should be enough.
  • Whipping the Feta
    • Use Room Temperature Ingredients: Let the feta cheese and other ingredients come to room temperature before whipping to ensure a smooth consistency.
    • Blender or Food Processor: Use a blender or food processor to whip the feta until it’s creamy and smooth. Add a little bit of olive oil or Greek yogurt if needed to reach your desired consistency.
  • Assembling the Salad
    • Mix Just Before Serving: Combine the grilled vegetables, bread, and dressing just before serving to prevent the bread from becoming too soggy.
    • Layering Flavors: Drizzle a little extra olive oil and a squeeze of lemon juice over the salad just before serving for an extra burst of freshness.
    • Garnish: Top with fresh basil leaves, a sprinkle of sea salt, and a drizzle of honey for a beautiful presentation and added flavor.
  • Storage and Make-Ahead
    • Make-Ahead Components: You can grill the vegetables and bread ahead of time and store them separately. Whip the feta and prepare the marinade in advance as well.
    • Storage: Store the grilled vegetables and bread at room temperature for up to a few hours, or refrigerate for up to a day. Assemble the salad just before serving to maintain the best texture and flavor.
    • After Mixing: This salad is best eaten the same day.
  • Customization
    • Adjust for Taste: Feel free to adjust the ingredients and quantities to suit your taste. Add more vegetables, herbs, or cheese as desired.
    • Seasoning: Use fresh herbs like thyme, oregano, or rosemary to add different flavor profiles. Season with freshly ground black pepper or a pinch of red pepper flakes for a bit of heat.

More Mediterranean Recipes You Will Love:

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Close up Grilled Pepper Panzanella with Whipped Feta drizzled in olive oil and fresh pepper.

Grilled Sweet Pepper Panzanella Salad with Whipped Feta

Grilled Sweet Pepper Panzanella Salad with Whipped Feta is a delightful summer dish that combines smoky, grilled sourdough bread with herby marinated sweet peppers. The salad is crowned with a luxurious whipped feta, subtly sweetened with salted honey. This vibrant and flavorful salad is perfect for a light lunch or a refreshing side dish at your next barbecue.
Prep Time 10 minutes
Cook Time 30 minutes
Marinate Time 30 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 4
Calories 532 kcal

Equipment

  • Grill or Grill Pan
  • Tongs
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Food Processor

Ingredients
  

  • 1 lb mini sweet peppers
  • 8 oz sourdough bread sliced
  • 1-2 tbsp extra virgin olive oil

For Marinade:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tbsp fresh basil finely chopped
  • 1 tbsp minced garlic about 3 cloves
  • 1/2 tsp kosher salt

For Whipped Feta:

  • 4 oz cream cheese
  • 1/2 cup crumbled feta cheese
  • 1 tbsp extra virgin olive oil
  • 2 tsp honey
  • Splash lemon juice
  • Salt to taste

Instructions
 

Preheat the Grill:

  • Preheat your grill or grill pan to medium-high heat.

Prepare the Peppers:

  • While the grill is heating, prepare the mini sweet peppers by cutting off the tops, halving them, and scraping out the seeds.
  • Rinse the peppers with water and pat them dry with a paper towel.
  • Toss the peppers in a splash of extra virgin olive oil, a sprinkle of salt, and a few cracks of black pepper.

Grill the Peppers:

  • Place the peppers on the grill in a single layer.
  • Grill for 5-6 minutes per side until the peppers are tender.
  • Set the grilled peppers aside.

Marinate the Peppers:

  • In a medium mixing bowl, whisk together all marinade ingredients.
  • Slice the grilled sweet peppers to the desired size and add them to the marinade.
  • Mix well, cover with plastic wrap, and refrigerate for at least 30 minutes, up to 24 hours.

Grill the Bread:

  • Brush each side of the sourdough bread slices with a light layer of olive oil.
  • Grill the bread for 60-90 seconds per side until toasted.

Make the Whipped Feta:

  • Add all feta ingredients to a food processor.
  • Process on high for 1 minute, then scrape down the sides of the food processor.
  • Process on high for 1 more minute until smooth.
  • Refrigerate the whipped feta until ready to use.

Assemble the Salad:

  • Chop the grilled bread into bite-sized chunks.
  • Add the bread to the bowl with the marinated peppers and mix well.
  • Top with whipped feta and chopped fresh basil.

Notes

  • Keep an Eye on the Bread: Bread grills quickly, so watch it closely to prevent burning. A couple of minutes on each side should be enough.
  • Use Room Temperature Ingredients: Let the feta cheese and other ingredients come to room temperature before whipping to ensure a smooth consistency.
  • Adjust for Taste: Feel free to adjust the ingredients and quantities to suit your taste. Add more vegetables, herbs, or cheese as desired.

Nutrition

Calories: 532kcalCarbohydrates: 50.4gProtein: 12.4gFat: 32gSaturated Fat: 11.1gCholesterol: 47.9mgSodium: 674.9mgFiber: 3.8gSugar: 16.5g
Keyword grilled pepper panzanella, whipped feta
Tried this recipe?Let me know how it was!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating