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      Grilled Panzanella Salad with Bell Peppers

      Serves 4

      Ingredients for Salad:

      1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips

      1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices

      1 medium-size red onion, cut into 1/4-inch-thick rounds

      1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices

      Extra-virgin olive oil

      1 garlic clove, peeled, cut into thirds

      Ingredients for Dressing:

      1/4 cup fresh lemon juice

      2 Tbsp. red wine vinegar

      1 Tbsp. grated lemon peel

      1/3 cup extra-virgin olive oil

      1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved

      1/2 cup chopped fresh Italian parsley

      1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)

      2 Tbsp. drained capers

      Method of Preparation:

      1. Prepare grill (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper.

      2. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly.

      3. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.

      4. For the dressing, whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.

      5. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.