Grilled Panzanella Salad
Fresh and vibrant, this grilled Panzanella salad is the perfect lunch, dinner, or side dish. Drizzled with a low FODMAP dressing that whips up in a snap, it will quickly become a mainstay in your low FODMAP salad rotation!
Ingredients
Cooking Instructions
step 1
Add the Garlic Infused Olive Oil (1/3 cup), juice from Lemon (1/2), Stone Ground Mustard (1 Tbsp), Apple Cider Vinegar (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) to a small mixing bowl and whisk until combined. Set aside.
step 2
Chop the Red Bell Pepper (1) and Yellow Bell Pepper (1) in half lengthwise and remove the seeds and stems. Lay skin side down on a hot grill over medium heat. Place the Gluten-Free Bread (2 slices) on the grill now as well. Grill 2-3 minutes on each side until bread and peppers are blackened, but not burnt.
step 3
While the peppers and bread are grilling, slice the Cucumber (1) into rounds and remove seeds if desired.
step 4
Arrange Baby Kale (2 cups) on a serving platter, then arrange cucumber slices, Cherry Tomato (1 cup), and Kalamata Olives (1 cup) on top.
step 5
Once the bread and peppers are cool enough to handle, roughly chop the peppers and tear apart the bread, arranging on top of the already plated vegetables.
step 6
Garnish with Fresh Basil (to taste) leaves and drizzle with stone ground mustard dressing.
