Grilled Panzanella Salad

READY IN: 30mins
Recipe by Bev I Am

This is an Italian salad which uses toasted (or grilled) day old bread, like a bruschetta, tossed in with the veggies and cheese. I hope you enjoy this recipe from Cuisine At Home.

Top Review by Dr. Jenny

Ever since we got back from our honeymoon in Italy, we have been looking for a panzanella recipe that would approximate the one we had in Tuscany as part of a really memorable home-cooked meal. I have tried several from different cookbooks and on this site and they just weren't as good. We have now found our keeper! I loved the combination of the grilled bread and vegetables! We didn't change a thing. Used all fresh ingredients and used the outdoor BBQ to grill the veggies. I think using fresh herbs is really critical to this dish. So, thanks, Bev for posting. Not only have I found the sangria recipe that I have been looking for from you, but also the panzanella salad. We served this with AngelaDawn's lamb and goat cheese lasagne and the combination was great.

Ingredients Nutrition

Directions

  1. Preheat grill to medium-high.
  2. Toss tomato, cucumber, cheese, olives, and herbs together in a bowl; cover and chill.
  3. Whisk lemon juice, vinegar, sugar, salt, and pepper together in a small bowl.
  4. Drizzle in oil, whisking until blended.
  5. Rub bread, bell pepper, and onion with oil using your hands; season with salt.
  6. Grill bell pepper and onion, covered, 3-5 minutes; turn vegetables over.
  7. Add the bread and grill until toasted on one side, 1-2 minutes.
  8. Turn bread and grill second side until toasted, 1-2 minutes more.
  9. Remove everything from the grill.
  10. Rub both sides of the bread with half a garlic clove, tear into pieces, and add to the vegetable-herb mixture.
  11. Chop the peppers and onion, and add to the salad.
  12. Drizzle with dressing (you may not use it all) and toss to coat.
  13. Serve immediately.
  14. Makes about 8 cups.
  15. Note: Onions are tough to grill.
  16. Here is an easier way: Push two skewers through the onion, spacing them about 1/2" apart.
  17. Cut between the skewers.
  18. Wrap and store the other half in the refrigerator.
  19. Be sure to soak the skewers in water for about 20 minutes before grilling, so they will not burn on the grill.
  20. Once grilled, cut the onions along both sides of the skewers for bite sized pieces.

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