Grilled Sweet Pepper Panzanella Salad with Whipped Feta
Grilled Panzanella Salad: Grilled sourdough bread & herby marinated grilled sweet peppers topped with a salted honey whipped feta.
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 feta crumbles
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp honey
- Splash lemon juice
- Salt to taste
Instructions
- 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 bread slices in a light layer of olive oil. Add bread to grill and grill 60-90 seconds per side.
- 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 by adding all feta ingredients to a food processor. Run on high for 1 minute. Use a spoon to scrape down the sides of food processor, then run food processor on high for 1 more minute. Refrigerate until ready to use.
- Chop grilled bread into bite sized chunks. Add to bowl with marinated peppers and mix well. Top with whipped feta and chopped fresh basil.
Tried this recipe?Let me know how it was!