Grilled Panzenella Salad

Recipe Courtesy of St. Supéry Estate Chef


1/2 cucumber, peeled and diced
3-4 heirloom tomatoes, cut into cubes
Handful Fresh basil leaves, roughly torn
¼ cup pitted castelvetrano olives, chopped
1/2 red onion, sliced
2 medium zucchinis, cut in half lengthwise
4 red bell peppers cut into 2 inch strips
1/2 French baguette, cut into thick slices
½ cup shaved parmesan for garnish

1/2 cup olive oil
1-2 garlic cloves, minced
1 T whole grain Dijon mustard
1 t honey
2 T red-wine vinegar
Juice of half a lemon
Juice of half an orange
1 T fresh Italian parsley, minced
1 t dried oregano
Salt and pepper, to taste


Prepare grill to high heat. Drizzle the onions, peppers, zucchinis, and bread with olive oil and grill until charred on both sides. When done, remove and set aside, season with salt and pepper. When cool enough to handle, chop onions, peppers, zucchinis, and bread into 1 inch pieces. Place in bowl. Add the chopped tomatoes, cucumbers, basil and olives to the grilled vegetable mixture. Whisk all the vinaigrette ingredients until thoroughly combined and pour over the salad. Toss to coat. Rest for 15-20 minutes before serving to allow the bread to soak up the flavors. Serve topped with shaved parmesan.

Wine Pairing: Rutherford Estate Vineyard Merlot

Serves As

Salad, First Course

A great wine to celebrate

Summer, Dinner Party

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