Panzanella is a tangy Italian bread salad. For our take on the dish, we’ve grilled the bread for crisp texture and smoky flavour, and added grilled greens and fresh mozzarella for depth.
- Prep time 25 minutes
- Total time 25 minutes
Ingredients
Honey Dijon Vinaigrette:
Salad:
Method
Preheat barbecue to medium heat (about 350°F); grease grill.
Honey Dijon Vinaigrette: In large bowl, whisk together vinegar, mustard, honey, salt and pepper; whisk in oil until combined.
Brush Swiss chard stems and leeks with 1 tbsp of the oil. Place on grill; cook, uncovered, flipping once, until tender and grill marked, about 10 minutes. Transfer to cutting board; let cool enough to handle. Cut into 1-inch pieces.
Meanwhile, brush both sides of bread with remaining 1 tbsp oil. Place on grill; cook, flipping once, until lightly toasted, about 4 minutes. Transfer to cutting board; cut into 1-inch cubes.
Add Swiss chard leaves, tomato, beans, walnuts, parsley and basil to Honey Dijon Vinaigrette; toss to coat. Add leeks, Swiss chard stems and bread; toss to combine. Sprinkle with mozzarella.
Makes 6 to 8 servings.
Nutritional facts PER EACH OF 8 SERVINGS: about
- Fibre 7 g
- Sodium 572 mg
- Sugars 4 g
- Protein 13 g
- Calories 315
- Total fat 18 g
- Potassium 513 mg
- Cholesterol 18 mg
- Saturated fat 6 g
- Total carbohydrate 26 g
%RDI
- Iron 22
- Folate 46
- Calcium 17
- Vitamin A 21
- Vitamin C 31
