Summer Grilling

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Ryan Wolf from  Mount Vernon Country Club shows us how to grill a Panzanella salad.


Grilled Panzanella Salad

Prep time 30 minutes

Serves 5



1 small Boule

¾ cup oven roasted red tomatoes, cut in quarters

¾ cup oven roasted yellow tomatoes, cut in quarters

½ cup small diced red onion

1 teaspoon garlic, minced

½ cup capers (rinsed)

1 cup chopped basil



2 teaspoons Dijon mustard

2 oz. white balsamic vinegar

4 oz. olive oil

Salt & pepper to taste


Slice the boule into ½ inch slices, brush with olive oil and grill over high heat.  Dice the bread into medium sized chunks (6-8 cups) and place in a medium sized bowl.

Dice the tomatoes, onions and garlic according to the recipe and add to the bowl with the bread, stir to combine.

In a separate small bowl, combine the Dijon mustard, white balsamic vinegar, olive oil and salt & pepper, whisk to combine.  Pour the finished vinaigrette over the panzanella salad and mix well to marinate.

MVCC membership offers family, food, fun and fitness, with year-round activity offerings, tennis, swimming, swim team, yoga, wellness programs, many dining options and events for all ages on a regular basis. A special Preview Membership is now available for prospective new members to preview this unique, picturesque private club for the remainder of the year with no up-front initiation fee. This special Preview Membership is only available for purchase through July 31, 2017. For more information, call 303-526-0616. MVCC is also available to non-members for rentals for business retreats and meetings, holiday parties and weddings. Visit for more details.