Grilled Bell Pepper Panzanella Salad

A taste of Italy is at hand in this classic bread salad.

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Prep Time 40 min
Total Time 1 hr 10 min
Servings 11

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

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Directions

1 Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
2 Heat 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.
3 Place 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.
4 In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.

EXPERT TIPS

Expert Tips

For firmer bread cubes, bake cubes in ungreased 15x10x1-inch pan at 350°F 6 to 8 minutes or until golden brown.

Substitute 1 cup cubed mozzarella cheese for the fresh mozzarella.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 390mg; 390%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 170%;
Calcium: 15%;
Iron: 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;