Panzanella Salad

Summer flavors at their best! Submitted by Alisa
Summer flavors at their best! Submitted by Alisa
Cuisinart original
This salad is especially delicious when tomatoes are ripe – the grilled bread is able to soak up all the tomato juices with the dressing.


Makes about twelve 1-cup servings


6cups 1-inch bread cubes, approximately 1-pound baguette 2tablespoons olive oil 1medium red bell pepper (approximately 6 ounces), cut into ¼-inch slices 1red onion, cut into ¼-inch slices 3large, ripe tomatoes, diced, or 3 cups grape tomatoes 1medium cucumber, peeled, deseeded and cut into ¼-inch half moon slices 1small shallot ½teaspoon Dijon-style mustard 3tablespoons red wine vinegar ½teaspoon sea salt ¼teaspoon freshly ground black pepper ½cup extra virgin olive oil 6 to 8basil leaves, thinly sliced (chiffonade)

Nutritional information

Nutritional information per 1-cup serving: Calories 220 (52% from fat) • carb. 23g • pro. 4g • fat 13g • sat. fat 2g • chol. 0mg • sod. 319mg • calc. 41mg • fiber 2g


Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill plate, to Medium. Toss bread cubes with 2 tablespoons of olive oil. Once grill has preheated for 10 minutes, spread oiled bread cubes evenly along the grill surface. Grill on all sides until croutons are golden all over and completely dried out, approximately 10 to 15 minutes. While bread is grilling, toss pepper and onion slices together in the mixing bowl used for the croutons. When croutons have finished grilling, remove and reserve in a separate large mixing bowl. Add the chopped tomatoes and cucumber to the croutons. Put the pepper and onion on the grill and cook until tender on both sides, approximately 4 to 5 minutes per side. Once vegetables are grilled, remove and add to bowl with croutons, tomatoes and cucumber. While vegetables are grilling, prepare the vinaigrette. Insert the chopping blade into the work bowl of a Cuisinart® Mini Chopper or Food Processor. Add the shallot to the work bowl; pulse to finely chop. Add the Dijon mustard, vinegar, salt and pepper; pulse to combine. With the machine running, add the olive oil slowly through the small opening on the lid until all of the oil is added and the result is an emulsified dressing. Pour dressing over salad and toss together with torn basil leaves. Taste and adjust seasonings accordingly.