Grilled Panzanella Salad
Grilled Panzanella Salad is the taste of summer—colorful, fresh vegetables, herbs, mozzarella cheese, chickpeas, and crispy grilled bread all tossed in a bright, zesty dressing.
What is Panzanella?
Maybe panzanella salad is new to you? Panzanella is a classic Italian bread salad made with chunks of crusty, usually day-old bread, fresh tomatoes (which are key) and other ingredients like cucumbers, onions, herbs, and a tangy vinegar dressing. It’s truly the best salad during the summer months.
Why Choose Grilled Panzanella Salad?
Summer is all about fresh, vibrant flavors and smoky goodness–panzanella brings it all together. With charred, grilled bread, crisp seasonal veggies, and a bold, zesty dressing, this salad is sure to wake up your taste buds. It’s also incredibly easy to customize, so you can get creative with whatever fresh ingredients you have on hand and make it your own.
Key Ingredients For This Salad
These ingredients are just a base line for what you can use. This salad can be easily modified with your favorite veggies and beans.
Bread- Traditionally, day old bread is best for panzanella salad.
Veggies- Tomatoes are classic in panzanella salad, along with cucumbers and red onions.
Olives- Kalamata olives give this salad a pop of salty, fruity flavors.
Beans- Here we use chickpeas but cannellini or great norther white beans will also offer nice texture.
Cheese– Cheese options include mini mozzarella pears, feta, or parmesan cheese.
Herbs– Fresh herbs really brighten up this salad. Parsley and basil are a nice combo.
Dressing- The dressing is simple, yet light with a little zip.
Additional Ingredients To Add
Vegetable options- Marinated artichokes, roasted red peppers, zucchini, or you could even grill the bell peppers and onions.
Add chicken– This salad is great served with grilled chicken or dice it up and toss it in the salad.
How To Make Grilled Panzanella Salad
See full instructions in recipe card below
- Grill the bread- Brush bread with oil and season with salt and pepper. Grill until toasty on the outside.
- Prepare the veggies, beans, and herbs
- Make the dressing– In a small mason jar add all the dressing ingredients. Place the lid on and shake well until combined.
- Assemble the salad- Add all the veggies, beans, cheese, and herbs to a large salad bowl. Add the dressing and toss to combine, then fold in the bread cubes until well coated.
Use these tips to help guide you and build a flavorful, well-balanced salad.
Helpful Tips
💡Use day-old bread- This is important because day-old bread is drier, so it absorbs the dressing better and won’t get soggy as quickly.
💡We’re NOT making croutons- While you do want the bread to be crunchy on the outside, you don’t want crouton texture. The bread should still have some softness on the inside.
💡Allow the salad to marinate- After you assemble the salad, let it set for at least 20-minutes so the flavors have a chance to bloom and absorb in the bread and veggies.
💡Serve this salad at room temperature– This salad has the best flavor at room temperature so plan accordingly.
Grilled Panzanella Salad
Equipment
- 1 large salad bowl
- 1 small mason jar with fitted lid or small bowl
- outdoor grill or indoor grill pan you can also use the oven or toaster oven
Ingredients
For The Salad
- 6 thick slices Artesian or sourdough bread, about 4 cups cubed from day-old bread loaf
- 2 tbsp olive oil
- salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 1 yellow, red, or orange bell pepper cut in 1/2 inch pieces
- 1 1/2 cups English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup whole, pitted kalamata olives
- 8 ounces mini mozzarella pearls
- 1 (15) ounce can chickpeas, drained and rinsed
- 1/4 cup fresh basil, torn or roughly chopped
- 1/4 cup fresh parsley, roughly chopped
Dressing
- 1/4 cup olive oil
- 3 tbsb red wine vinegar or use white wine vinegar or white balsamic
- 1/2 lemon, juiced
- 1 tsp Dijon mustard
- 1/2 tsp agave or use 1 tsp honey
- 1 large garlic clove, smashed or minced
- salt and pepper to taste
Instructions
Prepare the veggies, beans, and herbs:
- Add prepared veggies, olives, cheese, chickpeas and herbs, to a large salad bowl and set aside.
Make the dressing:
- Add all the dressing ingredients to a small mason jar with fitted lid or small bowl. Note: if you want a stronger garlic flavor, mince the garlic. For a more mild taste, smash the garlic and remove it just before serving. Mix dressing until combined and add salt and pepper to taste. 1/4 cup olive oil3 tbsp red wine vinegar1/2 lemon, juiced 1 tsp Dijon mustard1/2 tsp agave or 1 tsp honey1 large garlic clove, smashed or mincedsalt and pepper to taste
Grill the bread:
- Heat an outdoor grill to medium high heat. Brush both sides of the bread slices with olive oil and season with a little salt and pepper. Grill bread on both sides until toasted and charred in spots. You still want the bread to be a little soft on the inside. Once bread is grilled cut into 1-inch cubes.
Assemble the salad:
- Pour the dressing over the prepared veggies and beans in the salad bowl and toss to coat the ingredients. Add the bread cubes and toss again until the bread is moistened with the dressing. Allow the salad to marinate at room temperature for at least 20-minutes before serving.
Video
Notes
Nutrition
More Summer Salads To Enjoy
Be sure to try some of these other fresh and flavorful recipes: Bruschetta Pasta Salad, Marinated Vegetable Salad, Creamy Cucumber Tomato Salad, and Avocado Corn and Tomato Salad. They’re all perfect for summer meals, potlucks, or light lunches.
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