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4.84 from 6 votes
Grilled Panzanella Salad in a white bowl with an orange napkin on a white wooden table.
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Grilled Panzanella Salad
Prep Time
20 mins
Cook Time
5 mins
Sitting Time
10 mins
Total Time
35 mins
 
Panzanella salad is one of my favorite summer salads. You can make this any time of the year with bread that has been toasted in the oven, but when it's summer and you can grill the bread it adds flavor and grill marks for added beauty points. The great thing about this salad is that it can sit for longer than most salads - it just gets better as the bread absorbs the vinaigrette.
Course: Entrées, Salads
Cuisine: American
Keyword: Vegetarian, Lunch, Vegan
Servings: 8
Calories: 663 kcal
Ingredients
  • 1 loaf rustic Italian bread preferably one day old
  • 3 tomatoes cut into large chunks
  • 1 pint yellow cherry tomatoes halved
  • 1 orange pepper large dice
  • ½ red onion sliced
  • 1 English cucumber halved and sliced
  • 3 tablespoons capers rinsed
  • ⅓ cup fresh basil
  • 8 ounces ricotta salata cheese optional
Red Wine Vinaigrette :
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • freshly ground black pepper
  • ¼ cup chopped parsley
  • ¾ cup olive oil
Instructions
  1. Pre-heat the outdoor grill for at least 10 minutes or pre-heat the stovetop grill pan over medium-high to high heat. Cut the bread into 1-inch thick slices. Generously brush both sides of the bread with olive oil. Grill the bread, getting good grill marks on both sides and set the grilled bread aside.
  2. Make the dressing. Whisk the Dijon mustard, red wine vinegar, sugar, lemon juice, salt and pepper together in a small bowl. Slowly pour the olive oil into the vinegar mixture and whisk until the dressing comes together and thickens. Stir in the fresh parsley.
  3. Combine the tomatoes, cherry tomatoes, peppers, onions, and cucumbers in a large bowl.
  4. While the bread is still warm but not too hot for your fingers, tear it into large pieces and add them to the vegetables. Drizzle the dressing over the top, add the capers and toss everything together to coat the bread. Stir in the basil and crumbled ricotta salata (if using). Season with salt and freshly ground black pepper to taste.
  5. Let the Panzanella salad sit for 10 minutes to allow the bread cubes to absorb the dressing and then serve.
Nutrition Facts
Grilled Panzanella Salad
Amount Per Serving
Calories 663 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 19g95%
Cholesterol 14mg5%
Sodium 687mg29%
Potassium 552mg16%
Carbohydrates 46g15%
Fiber 4g16%
Sugar 26g29%
Protein 11g22%
Vitamin A 1225IU25%
Vitamin C 35.7mg43%
Calcium 82mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.