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Grilled Panzanella Salad with Focaccia and Lentils
and tomatoes / zucchini / bell peppers

Active: 45 min Total: 45 min
Panzanella is an Italian salad that is made with crisp toasted bread, fresh tomatoes, and other vegetables. It's a filling entree salad to serve when the weather is warm. Everything is tossed together right before serving so that the bread retains its crunch. If you want to fire up the grill for this meal, grilling all of the components will add even more flavor.
Tags

Ingredients

Metric
Servings:
4
Grilled Panzanella Salad with Lentils:
  • Cheese, fresh mozzarella - 5 oz, cubed
  • Tomatoes, medium - 1, chopped (preferably heirloom)
  • Basil (opt) - 2 sprigs, leaves removed
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Balsamic Vinaigrette (ingredients listed separately) - 3 Tbsp
Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 2 Tbsp
Grilled Focaccia and Vegetables:
  • Zucchini - 1 lb, spears
  • Bell peppers, red - 2, quartered, stems removed
  • Focaccia - 1 loaf, sliced into thick strips (sub any loaf of bread, sliced)
  • Balsamic Vinaigrette (ingredients listed separately) - 1 Tbsp
  • Oil, olive - 1 Tbsp

Nutrition Facts

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Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add cooking oil while whisking. (Can be done up to 5 days ahead)
  2. Zucchini / Bell Peppers / Cheese - Prep as directed and store separately. (Note: If you are going to use the grill, make sure to keep the bell pepper quarters quite large so they don’t fall through the grill grates.) (Can be done up to 5 days ahead)
  3. Focaccia / Tomatoes / Basil - Prep as directed.

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Make

  1. If cooking on the grill: Heat grill to 425F / 218C degrees.
  2. Toss zucchini and peppers with vinaigrette (portion for vegetables). Season with some salt and pepper.
  3. Brush focaccia with olive oil.
  4. {grill}: Grill zucchini and bell peppers until lightly charred and tender, moving them to a cooler part of the grill if they start to blacken before they turn tender. In the last couple minutes of cooking, toast focaccia over grill until light golden brown and crisp on all sides.
  5. If cooking on the stovetop / oven: Turn on the oven’s broiler.
  6. {stovetop / oven}: Spread olive oil-brushed focaccia out on a sheet pan. Set aside.
  7. {stovetop / oven}: Heat a large oven-safe skillet or oven-safe grill pan over medium heat. Brush with some oil. Add zucchini and peppers cook on all sides until tender, 5 to 7 minutes.
  8. {stovetop / oven}: When zucchini and peppers are almost cooked, transfer pan with focaccia to the oven and toast, turning halfway through cooking, until golden brown and crisp.
  9. Cube focaccia. Chop zucchini and bell peppers.
  10. Warm lentils in the microwave.
  11. To assemble salads, toss together, zucchini, bell peppers, lentils, tomatoes, cheese, basil, and vinaigrette (portion for salad). Just before serving, add bread cubes and toss to combine. (Do this at the last minute so the bread stays nice and crunchy.) Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (39)
Gluten-free (6)
Paleo (1)
Vegetarian (4)

Most Helpful

I mistakenly thought this was a sandwich and the Olive bread was cut thick and really hard to put in mouth. Haha It would work as a open faced sandwich and will make again NOT as a sandwich. Zucchini was surprisingly delicious!

By: Diane
Posted: Jun 09, 2020
Diet: Original
1 Helpful

31 reviews

Made the veggie salad with the original version caprese chicken to suit all diets. Salad was a hit too! Saved half the focaccia for pesto caprese focaccia panini next day.

By: Jessie
Posted: Sep 07, 2021
Diet: Vegetarian
0 Helpful

Easy and very comforting meal

By: Thomas
Posted: Sep 14, 2020
Diet: Vegetarian
0 Helpful

So good!! I got to use zucchini and tomatoes from my garden and basil from my sister's garden. Super easy and a great summer meal

By: Kimberly
Posted: Jul 30, 2020
Diet: Gluten-free
0 Helpful

This didn't really come together well for me.

By: Jenna
Posted: Jul 30, 2020
Diet: Original
0 Helpful

I can’t grill so I had to cook this on the stove and it definitely wants a grill. I’d probably pass on the marinade if I can’t grill when cooking again and just go with a balsamic glaze over top for that kick and bake the zucchini. Good meal otherwise.

By: Christopher
Posted: Jul 21, 2020
Diet: Original
0 Helpful

I had hoped for more flavor from the marinade, and maybe I didn't marinate it long enough. I will definitely try again, though, as I love the flavor combinations.

By: Kristen
Posted: Jul 07, 2020
Diet: Original
0 Helpful