Grilled Panzanella with Chicken Sausage

Thank you to al fresco for sponsoring this post. 

If you haven’t tried Panzanella yet, this is going to be your new favorite food. This salad is tossed with buttery toasted bread cubes, plenty of veggies, and some amazing all-natural al fresco chicken sausage. This makes the perfect summer meal and is so quick and easy to throw together.

I love sitting down with my family and having a great meal, but that can be a challenge on busy weeknights. Finding the time to cook a meal that we all enjoy doesn’t always happen. I love recipes that taste like they’ve taken all day to prepare but really only take 30 minutes or less. This panzanella with chicken sausage definitely fits that category and it is a recipe that my family always loves.

Panzanella is traditionally a cold bread and tomato salad. While it is amazing that way too, I just can’t get enough of it when you throw in some grilled veggies and All natural al fresco chicken sausage.

The toasted bread cubes add so much flavor to this dish and when combined with the fully seasoned al fresco chicken sausage we were craving this recipe for days after enjoying it.

Al fresco sausage is fully cooked and seasoned which means it makes any meal quick and easy to prepare. I used the Roasted Pepper & Asiago variety in this dish. I’d suggest buying extra because you will have a lot of little (and big) hands sneaking away slices of sausage before I was even finished making this dish.

Next time I make this dish, I’ll be cooking up some extra al fresco sausage so I’ll have it on hand for the snackers.

Grilled Panzanella with Chicken Sausage Ingredients

• al fresco Roasted Pepper & Asiago chicken sausage (find a store that carries al fresco sausage here)
• 1 red onion, diced
• 2-3 bell peppers in a variety of colors, diced
• 1 baguette, cubed
• 3-4 large tomatoes (I used a combination of garden tomatoes and grape tomatoes for variety)
• 1 cucumber, diced
• 1 16-ounce package of fresh mozzarella cheese balls
• 1/2 cup olive oil
• 3 cloves garlic
• 1/4 cup balsamic vinegar
• 1 lemon
• salt and pepper to taste
• Optional: torn basil

Grilled Panzanella with Chicken Sausage Preparation

Cube your baguette and toss with olive oil and salt and pepper. Place in a single layer on a baking sheet and bake at 375° for 5-7 minutes, or until the bread is nicely toasted.

In a grill pan or frying pan, cook your sliced al fresco peppers for 3-4 minutes or until they start to get crisp around the edges. Remove them from the pan and set aside (this is also the point you’ll want to hide your cooked sausage from prying fingers. My family swiped so many I had to cook another package).

In the same pan, sauté your chopped peppers, onion, and garlic for 3-4 minutes.

Add your al fresco sausage back to the pan with your veggies and cook for a few more minutes.

In a separate container, combine 1/4 cup of your olive oil, 1/4 cup of balsamic vinegar, and the juice of 1 lemon. Salt and pepper to taste.

Combine toasted bread cubes with your sausage mixture, the diced tomatoes, cucumbers, and mozzarella cheese.

Toss with the dressing and let sit for 10 minutes to soak up all the flavors.

This recipe is perfect served as a light main course as a side dish at a barbecue. I can’t get enough of the flavors in this dish and the al fresco chicken sausage makes putting this together so simple.

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Grilled Panzanella with Chicken Sausage

Ingredients

• al fresco Roasted Pepper & Asiago chicken sausage
• 1 red onion, diced
• 2-3 bell peppers in a variety of colors, diced
• 1 baguette, cubed
• 3-4 large tomatoes (I used a combination of garden tomatoes and grape tomatoes for variety)
• 1 cucumber, diced
• 1 16-ounce package of fresh mozzarella cheese balls
• 1/2 cup olive oil
• 3 cloves garlic
• 1/4 cup balsamic vinegar
• 1 lemon
• salt and pepper to taste
• Optional: torn basil

Instructions

1. Cube your baguette and toss with olive oil and salt and pepper.
2. Place in a single layer on a baking sheet and bake at 375° for 5-7 minutes, or until the bread is nicely toasted. 
3. In a grill pan or frying pan, cook your sliced al fresco peppers for 3-4 minutes or until they start to get crisp around the edges. 
4. Remove them from the pan and set aside.
5. In the same pan, sauté your chopped peppers, onion, and garlic for 3-4 minutes. 
6. Add your al fresco sausage back to the pan with your veggies and cook for a few more minutes. 
7. In a separate container, combine 1/4 cup of your olive oil, 1/4 cup of balsamic vinegar, and the juice of 1 lemon. Salt and pepper to taste. 
8. Combine toasted bread cubes with your sausage mixture, the diced tomatoes, cucumbers, and mozzarella cheese. 
9. Toss with the dressing and let sit for 10 minutes to soak up all the flavors. 

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