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5 from 1 vote

Roasted Panzanella Salad for Slave-Free Tomatoes

Recipe inspired from Ina Garten
Author: Samantha Ferraro



  • 1/2 cucumber peeled and chopped
  • 3-4 to mato cut into cubes
  • Fresh basil leaves roughly torn
  • 2-3 Tb capers drained
  • 1/2 red onion sliced
  • 5-6 baby bell peppers
  • 1/2 French baguette


  • 1/4 olive oil
  • 1-2 garlic cloves chopped
  • 1/2 tsp Dijon mustard
  • 2 Tb red-wine vinegar
  • Salt and pepper to taste


  • Prepare grill to medium-high heat. Drizzle the onions, peppers and bread with olive oil and grill until charred. When done, remove and set aside.
  • Chop onions, peppers and bread into desired size, about 1 in pieces. Place in bowl.
  • Add the chopped tomatoes, cucumbers, basil and capers to the grilled vegetable mixture.
  • To make the vinaigrette, whisk together the garlic, mustard, vinegar and olive oil.Toss dressing over salad. Season with salt and pepper.