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Grilled Pretzel Panzanella Salad + A Summer Stock Up Giveaway

NOTE:Salad can be made up to 4 hours ahead of time.
NOTE: If you don't have a grill basket then grill your vegetables in large chunks and slice smaller once they are finished grilling.
Course Salad
Cuisine Vegetarian
Author Shelly Westerhausen


  • 1 loaf of pretzel bread (store bought or homemade), sliced in half lengthwise like you are cutting sandwich bread to put topping between the two pieces
  • 1/2 cup cherry tomatoes
  • 1 yellow bell pepper , cut into one inch chunks
  • 1 red onion , sliced thick (or into one inch thick chunks)
  • 1/2 cucumber , sliced into one inch thick chunks
  • 1/4 cup red wine vinegar
  • 1 Tablespoon grainy mustard
  • 1 teaspoon J. R. Watkins dried basil
  • 1 teaspoon J. R. Watkins parsley
  • 1 teaspoon J. R. Watkins cilantro leaves
  • 3/4 cup olive oil , divided
  • Salt / Pepper


  1. Prepare your grill in your usual fashion (charcoal or gas grill is fine).
  2. Transfer the bell pepper, onion, and cherry tomatoes to a grill basket.
  3. Use a tablespoon of olive oil to spread over the bread on both sides and coat the basket vegetables with 1/4 cup olive oil.
  4. Once your grill is ready (you want it to be hot but not so hot that everything will burn right away), add the basket to the grill and let the vegetables cook until the tomatoes are almost ready to burst and the veggies have brown spots all over them, making sure to stir the vegetables frequently to prevent burning.
  5. Remove from heat and transfer to a serving dish.
  6. Place the pieces of bread on the outer edges of the grill (once it has cooled a bit and not as hot as it was with the vegetables) and let cook for just 30 seconds or so on each side, paying careful attention to check often to prevent burning.
  7. The time for this is going to vary greatly since your grill is going to be a different temperature than mine so be mindful to watch it closely to avoid over cooking the bread.
  8. Remove from grill and set aside to cool.
  9. Once cool enough to handle, cut into 1 inch thick pieces and add to the grilled vegetables.
  10. Add in the diced cucumber.
  11. Whisk together the mustard, vinegar, J. R. Watkins spices, salt, and pepper. Slowly add in the remaining olive oil while whisking constantly until emulsified.
  12. Drizzle over the salad and toss to coat. Enjoy!