Grilled Panzanella Salad Recipe
Grilled Panzanella Salad takes 30 minutes and makes the most of summer produce. With grilled bread, ripe tomatoes, and basil, it’s an easy option for warm-weather lunches or dinner.
Servings: 6 servings
Calories: 774kcal
Ingredients
- 1 small loaf Italian bread (sourdough or French works too), cut into 1-inch thick slices
- 3 tablespoons oil (safflower, canola, peanut or avocado), divided
- 1 large zucchini cut in half lengthwise and then cut to 1/2-inch slices
- 1 red bell pepper cut into 1/2 inch chunks
- 8 oz heirloom cherry tomatoes
- 1/4 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/2 cup red wine vinegar OR balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 2 garlic clove minced
- 1/2 cup olive oil
- 4 oz mixed greens
- 1/2 cup fresh basil leaves julienned
- 8 oz mozzarella balls optional
- 2 tbsp grated parmesan cheese
Instructions
- Preheat the grill (spray the grill basket with non-stick, high smoke point spray) or a grill pan (season with a high smoke point oil) to medium-high heat.
- Lightly brush both sides of the bread slices with 1½ tablespoons oil and grill until marks appear; set aside.
- In a large mixing bowl, combine the remaining oil with the zucchini, bell pepper, cherry tomatoes, salt, and pepper, then toss to evenly coat. Grill the veggies on both sides (turning only once), about 4–5 minutes per side; set aside.
- In a small bowl, combine the vinegar, mustard, and garlic. Whisk vigorously while slowly pouring in the olive oil until emulsified. Season with a pinch of salt and pepper.
- In a large serving bowl, add the greens, basil, mozzarella, and grilled vegetables. Tear the bread into pieces and add. Pour the dressing over top, then toss to combine. Sprinkle with parmesan and let rest for 10 minutes before serving.
Notes
-I didn’t have mozzarella balls when I photographed this, but I’ve made it with them since—and they make the salad even more flavorful.
-Your favorite bottled vinaigrette works here if you’d rather skip the homemade version.
-To season a cold grill pan, I use non-propellant spray or a paper towel dipped in oil—the same applies to a regular grill.
Grilled panzanella salad is best enjoyed fresh, but leftovers can be stored in a closed container in the fridge for 2–3 days. For better texture, keep the grilled bread separate and add it to individual servings as needed.
STORE the bread in an airtight container at room temperature. This salad does not freeze well, as the greens and grilled bread lose their texture once thawed. You can prep the bread and grilled veggies ahead of time and store them separately until ready to serve.
Nutrition
Serving: 1serving | Calories: 774kcal | Carbohydrates: 45g | Protein: 15g | Fat: 61g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 454mg | Potassium: 484mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1249IU | Vitamin C: 49mg | Calcium: 174mg | Iron: 3mg
