Viansa's Grilled Panzanella Salad

Great olive oil can make a dish--like the Viansa Extra Virgin Olive Oil that dresses this fresh salad of grilled peppers, crunchy grilled baguette, cucumbers, olives, tomatoes and mozzarella.

Servings: 4-6

Cook Time: 30 minutes

Pair With: Pair with Viansa Winery & Marketplace's 2010 Vino Rosso

Source: Recipe and photo courtesy of Viansa Winery & Marketplace


1 baguette, cut into slices 1-inch thick
1 red bell pepper
1 red onion, sliced into rounds
Viansa Extra Virgin Olive Oil
1/2 cup pitted kalamata olives
1 English cucumber, peeled and sliced 1/2-inch thick
1 pound fresh mozzarella bocconcini or perlini (or a larger ball of fresh mozzarella chopped into smaller pieces)
1 large heirloom tomato, seeded and coarsely chopped
handful fresh basil leaves

Ingredients for the dressing
3 tablespoons red wine vinegar
1/4 cup Viansa Extra Virgin Olive Oil
1 clove garlic, minced
Salt and pepper to taste


Lightly drizzle baguette slices, bell pepper and onion slices with olive oil. Grill over medium heat until bread is toasted on both sides and vegetables are nicely charred.

Place bread on a plate to cool. Place pepper in a sealed container until it is cool enough to handle; then carefully peel, seed and slice. Cut onion slices into bite-sized pieces. Place roasted peppers and onions in a bowl. Add olives, cucumber, mozzarella, tomato and basil. Whisk together the vinegar, olive oil and garlic. Season with salt and pepper. Drizzle over vegetables and toss to mix. Just before serving, add grilled bread slices and toss to combine.

Recipe Courtesy Of

Viansa Winery & Marketplace

Idyllically situated on a hilltop at the entrance to the legendary Sonoma Valley, Viansa Winery & Marketplace has become a destination for wine and food lovers from around the world.