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4.34 from 3 votes

Grilled Panzanella Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Side Dish
Cuisine: Italian
Keyword: grilled, Salad
Servings: 6
Calories: 385kcal
Author: Christina Hitchcock


  • 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


  • 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


  • 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.


  • In a small bowl whisk together vinegar, oil, mustard and House Seasoning Blend.
  • Add garlic.
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To be honest, this salad is awesome on its own, as it is, but I always like to mix it up a little with these 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 breads, a crusty Italian accompanied with some cornbread or pumpernickel.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can 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.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.