Italian tomato and bread salad gets a summer makeover in this grilled panzanella recipe. Grilled bread and charred onions add a touch of smoky flavor to the classic combination of ripe tomatoes, cucumber, basil, and red wine vinaigrette in this simple side that's guaranteed to become a summer staple.
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Whether you're headed to a backyard BBQ or hosting a casual dinner, your summer dining plans need this grilled panzanella salad recipe. Made with simple, fresh ingredients, and ready less than 30 minutes, it's the perfect go-to summer salad for any occasion.
Why You'll Love This Recipe
- You don't need an oven for this recipe, so it's perfect for hot days, and you can even make it while camping.
- It's an easy vegetarian grilling recipe that's ready in less than 30 minutes!
- You can do some of the prep work ahead of time.
Ingredients and Substitutions
- Bread--Use a firm artisan-style bread for this recipe, preferably one that is a day or two old. You want it to be sturdy and dry enough to hold together when it soaks up the dressing. If your bread is fresh, cut the slices and let them sit, uncovered, at room temperature for a couple of hours to dry them out.
- Onion--You can use any type of onion for this salad. Red or sweet white onion is perfect for a mild onion flavor in the finished dish.
- Tomatoes--These are the star of the show, so make sure you pick good ones! Look for bright red tomatoes that are unblemished and feel heavy for their size. Ripe tomatoes should give slightly when squeezed gently, but shouldn't feel mushy.
How to Make Grilled Panzanella Salad
1. Place the sliced onion and bread on a grilling tray and brush with oil.
2. Grill, flipping once, until the bread is toasted and the onion is softened and browned.
3. Whisk the dressing ingredients together.
4. Season the tomatoes with salt and let sit for 5 minutes. Pour in the dressing, then add the remaining ingredients and toss to combine.
FAQs
Originating in Italy, panzanella in its simplest form is a salad made from stale bread, onions, and ripe tomatoes. Cucumbers, basil, and a vinaigrette dressing are often added to the salad, and some variations also include peppers and fresh mozzarella cheese.
You can grill the bread and onions and make the dressing a few hours in advance. Store the bread at room temperature and keep the onions and dressing in the fridge until you're ready to assemble the salad. The entire salad can be assembled 15 to 30 minutes before serving.
What to Serve with this Recipe
This grilled summer salad needs only a simple protein tossed on the (already hot) grill to make a complete meal. Try it with grilled flanken short ribs or grilled salmon kabobs. If you want to make a it a bigger meal, start with grilled stuffed mushrooms and finish the evening with skillet blueberry cake.
Tips and Troubleshooting
- I recommend using a grill tray for cooking the onions and bread. It makes transferring and flipping them much easier. If you don't have a grill tray, slide the onion slices onto a couple of skewers to prevent them from falling apart (and falling through the grill!) while cooking.
- This recipe is suitable for vegan diets.
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Recipe
Grilled Panzanella
Equipment
Ingredients
- 4 (1-inch thick) slices Italian bread or other sturdy bread
- 1 medium onion cut into ¾-inch thick slices
- 4 tablespoons olive oil divided
- Salt and freshly ground black pepper
- 1 pound ripe tomatoes (about 3) cut into 1-inch pieces
- ½ English cucumber quartered lengthwise and cut into 1-inch pieces
- 1 ½ tablespoons red wine vinegar
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare the grill for medium-high direct heat (450°F).
- Place the bread and onion slices on the grill tray. Brush with 1 tablespoon of the oil. Season the onion with salt and pepper.
- Grill, turning the bread and onion slices once, until lightly charred and the onion has softened, 3 to 4 minutes per side. Remove from the grill and let cool while you make the dressing.
- In a medium bowl, whisk the remaining 3 tablespoons olive oil, red wine vinegar, garlic, and Dijon together. Season to taste with salt and pepper.
- Place the tomatoes in a large serving bowl and season with salt. Let the tomatoes sit for 5 minutes. This will help to draw out the juices.
- Tear the bread slices into 1-inch chunks and chop the onions.
- Add the cucumber, bread, and onions to the tomatoes and drizzle the dressing over. Stir to combine and garnish with fresh basil.
Notes
- Get ahead--Grill the bread and onions and prepare the dressing a few hours in advance.
- No grill tray?--If you don't have a grill tray, slide the onion slices onto a couple of skewers to prevent them from falling apart (and falling through the grill!) while cooking.
- Dietary--This recipe is suitable for vegan diets.
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