Grilled Panzanella Salad

Grilled Panzanella Salad: juicy cherry tomatoes, crunchy bread, and creamy mozzarella come together in a refreshing summer salad! Try it tonight and taste the Mediterranean magic!

Grilled Panzanella Salad is a twist on the classic Italian bread-based salad. By grilling the bread, you add a delightful smokiness to the dish, which pairs perfectly with the fresh flavors of cherry tomatoes, cucumber, and basil.

This refreshing salad is perfect for a light and satisfying summer meal.

Ready Time

30 mins

Yields

9 servings

Ingredients

  • 4 cups cubed bread ( Ciabatta or rustic bread),
  • 1 cup cherry tomatoes, halved,
  • 1 cup cucumber, sliced,
  • 1 cup Kalamata olives, pitted,
  • 1 cup artichoke hearts, canned, drained and chopped,
  • 1/2 cup crumbled fresh mozzarella,
  • 1/2 cup extra-virgin olive oil,
  • 2 tablespoons red wine vinegar,
  • 2 cloves garlic, minced,
  • Salt and pepper, to taste,
  • Fresh basil leaves, chopped (optional)

Instructions

Preheat your grill to medium-high heat.

Cut the bread into 1-inch cubes and place on a baking sheet.

Drizzle with 1/4 cup of the olive oil and toss to coat.

Season with salt and pepper to taste.

Grill the bread until lightly toasted, about 5-7 minutes, stirring occasionally.

Meanwhile, in a large bowl, whisk together the remaining 1/4 cup olive oil, red wine vinegar, garlic, salt, and pepper to make the dressing.

In a large bowl, combine the grilled bread, cherry tomatoes, cucumber, olives, artichoke hearts, and mozzarella.

Pour the dressing over the top and toss to combine.

Season with salt and pepper to taste.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, sprinkle with chopped fresh basil leaves if desired.

Serve chilled and enjoy!

Notes

To get the best out of your grilled bread, try to use day-old bread for this recipe.

It will soak up the olive oil and flavors better.

Also, keep an eye on the bread while it’s grilling, as it can quickly go from toasted to burnt.

For a variation, try using different types of bread, such as rustic bread or even gluten-free bread.

Just be sure to adjust the grilling time accordingly.

If using canned artichoke hearts, drain and rinse them well to remove excess sodium.

Don’t overdress the salad – the bread can get soggy quickly.

Add the dressing just before serving, and toss gently to combine.

This salad is perfect for gatherings or potlucks, as it serves a crowd and can be made ahead of time.

Just give it a good stir before serving.

Feel free to customize the salad to your taste by adding other ingredients, such as grilled chicken or roasted vegetables.

The key is to keep it light and refreshing.

Keep the salad refrigerated for up to a day in advance, but be sure to give it a good stir before serving.

Nutrional Value

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 3.5g
  • Cholesterol: 10mg
  • Sodium: 450mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 10g
Grilled Panzanella Salad
Grilled Panzanella Salad

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