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Panzanella Salad Skewers

Panzanella Salad Skewers

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    30 m
Callisons Fine Foods, recipe developed by Kathy Ca

Callisons Fine Foods, recipe developed by Kathy Ca

Grilled bread salad! Callisons seasoned skewers threaded with artisanal bread, fresh mozzarella, and vegetables are served on a bed of romaine lettuce and dressed with basil pesto.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Thread onto each skewer in the following order: bread, tomato, red bell pepper, yellow bell pepper, bread. Repeat 1 more time adding an additional piece of bread on the end of each skewer. Let sit for 15 to 20 minutes.
  2. Lightly brush skewers on each side with olive oil and season to taste with salt and pepper.
  3. Place skewers on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, and bread is lightly browned about 4 to 5 minutes per side.
  4. Arrange one skewer on to each romaine leaf. Sprinkle each skewer with some of the diced mozzarella cheese and then drizzle with basil pesto.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

outdoorfoodie
14

outdoorfoodie

7/8/2007

I made these for a recent camping trip, to rave reviews from the family (although they laughed at me for "going to the trouble" -but it really wasn't any trouble :-) I used rosemary skewers from the garden, and brushed it all with a garlic infused olive oil before grilling. I also forgot the pesto, but just happened to have some fresh basil (see why they laugh at me...)so just made a simple vinaigrette and sprinkled fresh basil over the top.

BigShotsMom
10

BigShotsMom

5/5/2010

I was unable to find a local suppy of the seasoned skewers, so I made do by soaking regular bamboo skewers, then rubbing each well with a clove of garlic. My peppers were red and green and I used mini mozzarella balls from the farmer's market and my own homemade bread. This was a pretty presentation. Next time I think I would simply brush the skewers with garlic infused oil.

ANNIELAURA
6

ANNIELAURA

9/11/2007

Loved this salad. Didn't use the special skewers but it still was great. Made it while camping over an open fire. Will make again!

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