Grilled Panzanella Salad
Serves 4
10 mins prep
5 mins cook
15 mins total
Fresh and vibrant, this grilled panzanella salad is the perfect lunch, dinner or side dish. Drizzled with a low FODMAP dressing that whips up in a snap, it will quickly become a mainstay in your low FODMAP salad rotation!
For the Panzanella Salad
For the Stone Ground Mustard Vinaigrette
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For the Grilled Panzanella Salad
Chop peppers in half lengthwise and remove the seeds + stems. Lay skin side down on a hot grill over medium heat. Place bread on grill now as well. Grill 2-3 minutes on each side until bread and peppers are blackened, but not burnt.
While peppers and bread are grilling, slice cucumber into rounds and remove seeds if desired.
Arrange baby kale on a serving platter, then arrange cucumber slices, cherry tomatoes and kalamata olives on top.
Once bread and peppers are cool enough to handle, roughly chop the peppers and tear apart the bread, arranging on top of the already plated vegetables.
Garnish with fresh basil leaves and drizzle with stone ground mustard dressing.
For the Stone Ground Mustard Dressing
Add all ingredients to a small mixing bowl and whisk until combined.
