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 at Al Fresco with good friends and family. It’s a must-have light dish.
Summer is salad weather. This Panzanella Salad recipe with its ripe tomatoes and grilled vegetables are the perfect meal to enjoy in the heat of the sun.
Why this Grilled Panzanella Recipe Is a Hit
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.
How to Make this Grilled Panzanella Salad Recipe – Step by Step
- Step One: First, slice a loaf of bread in half, lengthwise. Then seed and chop peppers into large pieces. Next, slice the onion into quarters. (Photo 1 below)
- Step Two: 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. Then remove bread, peppers, and onion from the grill and cut into 1-inch pieces; Put in a large bowl. (Photo 2 below)
- Step Three: Next, chop tomatoes into 1-inch pieces; Then chop cucumber into 1/2 inch pieces. Add to bowl with bread, peppers, and onions. Finally, roughly chop basil and parsley and add to bowl with bread and vegetables. (Photo 3 below)
- Step Four: When ready, prepare the vinaigrette. In a small bowl whisk together vinegar, oil, mustard, and House Seasoning Blend.
Next, add garlic. and pour over the salad. Finally, serve immediately or allow to sit for 30 minutes for the flavors to combine. (Photo 4 below)
Step by step instructions for making Grilled Panzanella Salad: Step 1: Cucumbers and Tomatoes in a Bowl chopped up. Step 2: Peppers and bread in a pan, Step 3: Bread cubs, cooked peppers, cucumber, and tomatoes all in a glass bowl together, Step 4: Oil, mustard, seasoning all in class bowls.
Watch Me Make This Recipe
LOVE GRILL RECIPES? TRY THESE FAVORITES
Looking for more? Check out all of the Grill Recipes on It Is a Keeper.
Recommendations for Making Grilled Panzanella Salad 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.
Recipe Pairings
This salad is spectacular as a main dish and can stand on it own with a nice glass of Homemade Sangria and dessert of Easy Grilled Peaches.
If you want a little protein with this Grilled Panzanella Salad, I like to add some more Mediterranean dishes. For Example, any of these 15 Grilled Seafood Recipes or Grilled Lemon Rosemary Chicken.
RECIPES YOU MIGHT HAVE MISSED
- Black Bean and Corn Salad
- Southwest Quinoa Salad
- How to Clean a Grill
- Must-Have Grilling Accessories
Expert Tips for Making the Best Grilled Panzanella Salad
To be honest, this salad is awesome on its own, as it is, but I always like to mix it up a little with this hint
- Add Cheese: Try a sprinkle of Feta or big curls of Parmesan cheese.
- Garnish: Add some grilled Lemon Slices and Grilled Rosemary. Finally, top with bacon, anchovies, or olives.
- Mix up the Bread: Add a mixture of bread, a crusty Italian accompanied with some cornbread or pumpernickel.
Shop This Recipe
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
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.
Notes
- Add Cheese: Try a sprinkle of Feta or big curls of Parmesan cheese.
- Garnish: Add some grilled Lemon Slices and Grilled Rosemary. Finally, top with bacon, anchovies or olives.
- Mix up the Bread: Add a mixture of breads, a crusty Italian accompanied with some cornbread or pumpernickel.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Wendy says
The salad sounds great! Thank you for sharing the recipe.
https://192-168-1-1-router.com
Dee K says
This is delicious, very fresh and summery tasting. I can’t to be able to make it with fresh summer tomatoes and cucumbers.