Skip to main content
Epicurious

Grilled Bread Salad with Sweet Peppers and Onions

By Alison Roman

4.2

(3)

Image may contain Plant Dish Food Meal and Vegetable
Photo by Ryan Liebe

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Recipe information

  • Yield

    4 servings

Ingredients

1/4 small loaf country-style bread (about 6 ounces), crust removed, bread torn into large pieces
6 tablespoons olive oil, divided
Kosher salt
Freshly ground pepper
2 large red bell peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
3 tablespoons Sherry vinegar or red winevinegar
1/2 teaspoon paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives, plus more for serving

Preparation

  1. Step 1

    Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.

    Step 2

    Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.

    Step 3

    Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.

    Step 4

    Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.

    Step 5

    Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

TagsSaladSherryAlcoholBeveragesItalianEuropeanBell PepperVegetableOnionRoot VegetableStarterSideDinnerLunchDairy FreeNut FreeVegetarianVegan30 Minutes or LessGrillingEpicurious

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.