Panzanella Salad

For Dressing:

1 teaspoon finely minced garlic

1 small shallot, minced

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sprinkle of dried red pepper flakes (optional)

Whisk all ingredients together in a small bowl. Set aside until ready to dress salad.

For Salad:

1 red bell pepper, cut in half, seeded

1 yellow bell pepper, cut in half, seeded

1 poblano pepper, cut in half, seeded

1 yellow squash, ends trimmed, cut in half lengthwise

1 sweet onion (such as Vidalia) peeled, ends trimmed, cut into 1” thick slices

1 loaf Ciabatta bread, sliced in half lengthwise (use 1/2 for this recipe and the rest for another use)

1/2 cup olive oil

Salt and freshly ground pepper

4 Roma tomatoes, chopped

1/4 cup capers

1/2 cup (packed) chopped fresh basil

Preheat your gas grill to medium high (375-400 degrees) 

Place all of the veggies and the Ciabatta bread on a large baking sheet, drizzle with olive oil, and season with salt and pepper. 

Place veggies and bread on grill grates and grill until a nice char develops, about 6-8 minutes. Remove from grill and transfer to a large cutting board. Chop all peppers, the squash, onion, and bread into large pieces. Place all ingredients in a large bowl, adding the chopped tomatoes, capers, and basil. Pour dressing over salad and toss well to combine. Adjust seasoning, adding a drizzle more of olive oil if needed.

Serve right away

4-6 side servings