Grilled Panzanella Salad

Ingredients

• 2 large bell peppers quartered (any color)
• 10 ounce semolina bread halved lengthwise
• 1 small clove garlic minced
• 0.5 cup torn herbs fresh (basil, mint and/or parsley)
• 4 servings kosher salt and pepper freshly ground
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil extra-virgin plus more for brushing and drizzling
• 2 teaspoons red wine vinegar 
• 0.3 pound genoa salami thinly sliced cut into 2-inch ribbons
• 6  scallions 
• 3 medium tomatoes halved
• 1 medium zucchini halved lengthwise

Equipment

• bowl
• baking sheet
• whisk
• grill

Directions

1. Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
2. Brush the grill with olive oil.
3. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes.
4. Transfer to a baking sheet.
5. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper.
6. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini.
7. Transfer to the baking sheet and let cool slightly.
8. Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl.
9. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
10. Photograph by Antonis Achilleos