Grilled Panzanella Salad is a delicious Tuscan salad made with stale bread and fresh garden vegetables. It reminds me of warm summer breezes and dining al fresco with good friends and family. It’s a must-have light dish.
When the warm days and the vegetables are plentiful, and all the produce is super ripe, this salad mixes all my favorite summer flavors. I love grilled vegetables, fresh juicy tomatoes, and all the magnificent flavors of Tuscany.
Want even more easy summer recipes, check out these favorites.
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What We Love About This Bread Salads Recipe
This is one of those recipes that takes advantage of some of the things that we would have just throw away. For that reason, the over-ripe tomatoes, just past their peak, and that stale bread that you would just throw to the birds are the things that make this Grilled Panzanella Salad perfect. The dressing and all the tomato juice will make the toast bread.
- 30 Minute Meal: Give a blurb
- Easy Ingredients: All found in pantry? Only 5 ingredient? Etc..
- Family Friendly: Why?
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
- Makes Great Leftovers: So many things you can do like…
Ingredient Notes for Classic Panzanella
- Crusty Bread: Toasted bread cubes, italian bread, sourdough bread, ciabatta.
- Peppers: Red Bell Peppers and Yellow Bell Peppers.
- Red Onion
- Tomatoes: Ripe tomatoes, cherry tomatoes, heirloom tomatoes are wonderful.
- English Cucumber
- Fresh Herbs: Fresh Basil leaves and Fresh parsley, chopped.
Vinaigrette
- White wine vinegar: Red wine vinegar can also be used.
- Dijon mustard: makes a tang.
- Extra-Virgin Olive Oil: the extra virgin oil is truly need for this recipe.
- Garlic, finely minced
- All Purpose Seasoning: A blend of salt, black pepper and other seasonings.
Equipment Needed for Italian Salad with Bread
- Mixing Bowl
- Colander
- Grill
How to Make Grilled Panzanella Salad
These are the basic steps for making salad with bread cubes. Please refer to the recipe card below for more detailed instructions.
STEP 1: SLICE
First, slice loaf of bread in half, lengthwise. Then seed and chop peppers into large pieces and then slice onion into quarters.
STEP 2: GRILL
Next, grill bread, bell peppers and red onion over medium-high heat until bread is brown and toasted on both sides and peppers and onions are slightly charred. Remove bread, peppers and onion from grill and cut into 1 inch pieces; Put in large bowl..
STEP 3: CHOP
Meanwhile, chop tomatoes into 1 inch pieces and the cucumber into 1/2 inch pieces, Roughly chop basil and parsley and then add to bowl with bread, peppers and onions.
STEP 4: DRESSING
Finally, prepare vinaigrette In a small bowl whisk together vinegar, oil, mustard and House Seasoning blend with garlic and drizzle over salad. Lastly, serve immediately or allow to sit for 30 minutes for the flavors to combine.
Prep and Storage Tips for this Italian Bread Salad
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Prep all your vegetables ahead of time and keep in airtight containers in the refrigerator.
HOW TO STORE THIS RECIPE
This is not a salad that will last, it will keep for about a day at room temperature but ideally consume after making this salad.
Frequently Asked Questions about Italian Bread Salad
This recipe is super healthy, therefore you can fee comfortable using it, however, try using a gluten free bread if necessary.
Of course, try oregano, plenty of kosher salt or your other favorite seasoning.
Indeed, it is easy to adjust this recipe. Make more or less as you need it.
Really, whatever you like, kalamata olives, protein of your choice, chickpeas, or even artichokes.
Expert Tips for Making This Recipe
- Add Cheese: Try a sprinkle of Feta or big curls of Parmesan cheese, even fresh mozzarella cheese.
- Garnish: Add some grilled Lemon Slices and Grilled Rosemary. Finally, top with bacon, anchovies, or olives even capers.
- Mix up the Bread: Add a mixture of bread, a crusty Italian accompanied with some cornbread or pumpernickel.
- Meat: Steak, shrimp, or chicken cam be added.
- Oven: Put on a baking sheet and bake in the oven.
What to Serve with Grilled Panzanella Salad
- Blueberry Watermelon Sorbet
- Air Fryer Corn on the Cob with Herb Butter
- Grilled Steak Kabobs
- Mexican Burgers
Did you try this recipe?
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Grilled Panzanella Salad
Ingredients
- 1 loaf crusty bread, I use Italian bakery bread
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 red onion
- 2 large tomatoes
- 1 English cucumber
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
Vinaigrette
- 3 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1 teaspoon garlic, finely minced
- 1/2 teaspoon House Seasoning Blend
Instructions
- Slice loaf of bread in half, lengthwise.
- Seed and chop peppers into large pieces.
- Slice onion into quarters.
- Grill bread, bell peppers and red onion over medium-high heat until bread is brown and toasted on both sides and peppers and onions are slightly charred.
- Remove bread, peppers and onion from grill and cut into 1 inch pieces; Put in large bowl.
- Chop tomatoes into 1 inch pieces; Chop cucumber into 1/2 inch pieces.
- Add to bowl with bread, peppers and onions.
- Roughly chop basil and parsley and add to bowl with bread and vegetables.
- Prepare vinaigrette (see below) and pour over the salad.
- Serve immediately or allow to sit for 30 minutes for the flavors to combine.
Vinaigrette
- In a small bowl whisk together vinegar, oil, mustard and House Seasoning Blend.
- Add garlic.
Video
Expert Tips
- Add Cheese: Try a sprinkle of Feta or big curls of Parmesan cheese, even fresh mozzarella cheese.
- Garnish: Add some grilled Lemon Slices and Grilled Rosemary. Finally, top with bacon, anchovies, or olives even capers.
- Mix up the Bread: Add a mixture of bread, a crusty Italian accompanied with some cornbread or pumpernickel.
- Meat: Steak, shrimp, or chicken cam be added.
- Oven: Put on a baking sheet and bake in the oven.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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The salad sounds great! Thank you for sharing the recipe.
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This is delicious, very fresh and summery tasting. I can’t to be able to make it with fresh summer tomatoes and cucumbers.