If you’re looking for a recipe that tastes like summer in a bowl, Grilled Panzanella Salad is it. This Italian-inspired classic takes rustic chunks of grilled bread, tosses them with juicy tomatoes, crunchy cucumbers, sweet bell peppers, and a zippy basil vinaigrette. The result? A deliciously colorful salad that perfectly marries smoky, crispy bread with the brightness of peak-season veggies. Whether you’re planning a backyard BBQ or craving a fresh, satisfying meal, you’ll find yourself making Grilled Panzanella Salad again and again.
Ingredients You’ll Need
The beauty of Grilled Panzanella Salad is that you only need a handful of pantry staples and fresh produce. Each ingredient shines on its own, but together, they create an unforgettable mix of flavors, textures, and vibrant colors.
- Crusty bread (4 cups, cut into 1-inch cubes): Choose a hearty loaf like ciabatta or sourdough for the best texture and flavor—day-old bread works especially well.
- Olive oil (2 tablespoons for grilling bread): This helps the bread crisp beautifully over the grill and adds a hint of richness.
- Tomatoes (2 large, chopped): Go for the ripest, juiciest tomatoes you can get for ultimate flavor and juiciness.
- English cucumber (1, sliced): Slices of crunchy cucumber bring a refreshing, hydrating crunch to balance the salad.
- Red onion (1/2, thinly sliced): Adds a little zing and pops of color throughout the dish.
- Yellow bell pepper (1, chopped): Its sweetness and vibrant hue make every bite lively and bright.
- Fresh basil leaves (1/4 cup, torn): These fragrant green ribbons are the hallmark of Italian summer salads.
- Olive oil (1/4 cup, for dressing): Good-quality olive oil is the foundation of a fabulous vinaigrette.
- Red wine vinegar (2 tablespoons): Provides the perfect tang to complement the sweet and savory elements.
- Dijon mustard (1 teaspoon): Brings body and a gentle kick to the dressing.
- Garlic (1 clove, minced): Just a touch delivers a subtle punch and lingering aroma.
- Salt and pepper to taste: Season generously to bring all the ingredients to life—taste as you toss!
How to Make Grilled Panzanella Salad
Step 1: Prep the Grill and Bread
Start by preheating your grill or grill pan to medium heat. While it’s warming up, toss your bread cubes with 2 tablespoons of olive oil. Not only will this help them toast up with those irresistible grill marks, but it also prevents them from drying out. A pro tip: for even more flavor, give the bread a gentle rub with a cut garlic clove before grilling.
Step 2: Grill the Bread
Arrange the cubes directly on the grill or in a grill basket. Grill for 2–3 minutes per side, turning occasionally, until each piece is lightly charred and crispy on the edges yet still slightly tender inside. Transfer to a plate and let those golden beauties cool while you assemble the rest of the Grilled Panzanella Salad.
Step 3: Combine the Veggies
In a spacious bowl, combine your chopped tomatoes, sliced cucumber, red onion, chopped yellow bell pepper, and torn basil leaves. This is when the salad really starts to look like a sunbeam in a bowl. Gently toss everything together so each ingredient can mingle and share its flavor.
Step 4: Whisk Up the Dressing
In a separate small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, minced garlic, and a pinch of salt and pepper. Taste and adjust as needed—your dressing should be vibrant and just bold enough to balance the hearty salad ingredients.
Step 5: Assemble Your Grilled Panzanella Salad
Add the grilled bread cubes to the bowl of veggies. Pour the tangy vinaigrette all over and toss everything gently, making sure every bread cube soaks up some of that delicious dressing. Don’t rush this part—let the salad sit for 15–20 minutes so the flavors can really come together and the bread absorbs just the right amount of juice without going soggy.
How to Serve Grilled Panzanella Salad
Garnishes
This salad is already gorgeous, but a few simple garnishes can take it over the top. Try extra torn basil leaves for an aromatic finish, or sprinkle on some flaky sea salt right before serving. Freshly cracked black pepper or a drizzle of your best olive oil can also elevate every bite.
Side Dishes
Grilled Panzanella Salad pairs wonderfully with a range of dishes. Serve it alongside grilled chicken, salmon, or even a simple frittata for a complete meal. It also makes an impressive addition to a summer picnic or potluck spread, especially when served with marinated olives or creamy cheeses.
Creative Ways to Present
For a playful twist, serve your Grilled Panzanella Salad in individual mason jars or small bowls layered for visual impact. If you’re hosting a party, scoop it onto grilled eggplant slices, or pile it high on a platter with extra basil and optional shaved Parmesan. The colors and textures make for a show-stopping centerpiece!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), transfer the salad to an airtight container and refrigerate for up to two days. The bread will continue to absorb dressing and juices, so expect a softer texture, but the flavor will be deeply developed and absolutely craveworthy.
Freezing
Freezing isn’t recommended for Grilled Panzanella Salad because fresh vegetables and grilled bread become mushy and lose their beautiful contrasts. Enjoy this salad fresh for the best taste and texture!
Reheating
There’s no need to reheat this salad, as it’s designed to be enjoyed at room temperature or chilled. If you’d like to revive leftovers, toss in a handful of freshly grilled bread cubes and a splash of new vinaigrette to revive the textures and brighten the flavors.
FAQs
Can I use different types of bread?
Absolutely! While ciabatta and sourdough are classics for Grilled Panzanella Salad, feel free to use any rustic, hearty loaf you love. Day-old baguette or even multigrain bread also work beautifully since they hold up well to grilling and the dressing.
What other vegetables can I add?
This salad is incredibly flexible. Try adding grilled zucchini, roasted corn, or even a handful of arugula for extra green flavor. Choose ripe, in-season produce for the very best results.
Is there a gluten-free option?
Yes! Swap the traditional bread for your favorite gluten-free loaf. Just toast or grill it as you would the regular bread—it will soak up the dressing and flavors in exactly the same delicious way.
Can I prepare Grilled Panzanella Salad in advance?
You can prep the veggies and the dressing ahead of time, but it’s best to combine everything about 20 minutes before serving. This way, the bread stays pleasantly crisp with just the right amount of tangy soak.
How can I make it a complete meal?
Add grilled chicken, shrimp, or creamy fresh mozzarella for extra protein and heartiness. Even tossed with a few chickpeas, Grilled Panzanella Salad transforms into a one-bowl wonder that’s both filling and refreshing.
Final Thoughts
If you’ve never tried Grilled Panzanella Salad, trust me: it’s the kind of dish that will become a sunny-day staple in your kitchen. Give it a go—you’ll fall in love with the smoky bread, juicy veggies, and that irresistible zippy dressing. Can’t wait for you to try your own spin and share it with everyone you love!
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Grilled Panzanella Salad Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Grilled Panzanella Salad is a delightful twist on the classic Italian bread salad. Crispy grilled bread combines with fresh vegetables and a tangy dressing for a perfect summer dish.
Ingredients
Crispy Bread:
- 4 cups crusty bread (cut into 1-inch cubes)
- 2 tablespoons olive oil (for grilling bread)
Salad:
- 2 large tomatoes (chopped)
- 1 English cucumber (sliced)
- 1/2 red onion (thinly sliced)
- 1 yellow bell pepper (chopped)
- 1/4 cup fresh basil leaves (torn)
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Grill the Bread: Preheat a grill or grill pan to medium heat. Toss bread cubes with olive oil and grill until charred.
- Prepare Salad: Combine tomatoes, cucumber, red onion, bell pepper, and basil in a bowl.
- Make Dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Combine: Add grilled bread to the vegetables, pour dressing, and toss gently.
- Rest: Allow the salad to sit for 15–20 minutes before serving.
Notes
- Enhance flavor by rubbing grilled bread with garlic.
- For a heartier version, add grilled chicken or mozzarella.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
