Grilled Vegetable Panzanella
This summer grilled vegetable panzanella salad combines the sweetness of peak-season produce with the deep, smoky flavor of the grill for a salad that tastes like summer. Charred zucchini, onions, bell pepper and crusty bread come together with juicy tomatoes and a tangy dressing for a seasonal twist on the Italian classic.
This post may contain affiliate links.
You'll Love this Panzanella Salad Recipe
This is one of my favorite salads to make in the summer because it takes the classic panzanella and turns it up a notch.
I love riffing on the concept of a bread salad, like I do in my grilled peach panzanella salad, to keep things fresh and seasonal.
Grilling adds smoky flavor and texture to the bread, making it crispy on the outside while staying chewy inside.
While day-old bread is best for soaking up all the juices, fresh crusty bread works well here too since it's grilled to achieve the same result.
What is Panzanella Salad?
Panzanella is a rustic Italian bread salad that originated in Tuscany as a way to use up stale bread.
Traditional panzanella is made with stale torn bread that gets soaked in the juices of ripe tomatoes, along with olive oil, vinegar, and sometimes cucumbers or onions.
It's a simple, humble dish that turns leftovers and pantry staples into something truly satisfying.
While the traditional version is nice, grilling the bread and vegetables adds a depth of flavor and texture that makes each bite more complex and satisfying.
Want more vibrant Italian salads? Try this briny and satisfying tuna green bean salad, a crisp and citrusy fennel orange salad, or my crunchy and hearty chicken Milanese with tomato arugula salad.
Why This Recipe Works
- Grilled bread and vegetables add deep, smoky flavor.
- Juicy tomatoes help soften the bread and bind the salad.
- A smart way to use up stale bread and extra summer produce.
- Super adaptable and works as a hearty side or light vegetarian main.
Grilled Panzanella Ingredients
Zucchini and Summer Squash - These mild summer veggies grill up beautifully and take on lovely grill marks and tenderness. Use both for variety and color!
Bell Peppers - Red, yellow, or orange bell peppers add sweetness and vibrant color. They also develop an incredible charred flavor when grilled.
Red Onion - Thick wedges of red onion mellow out on the grill and add just the right amount of bite and sweetness.
Tomatoes - Don't skip the tomatoes! They're essential for adding juice and acidity. Use a mix of heirlooms, cherry tomatoes, or vine-ripened tomatoes for the best color and flavor.
Olive Oil - Use a high-quality extra virgin olive oil. It's used in every step, from grilling the vegetables and bread to dressing the salad. Check out my guide to Italian olive oil and vinegars for more info.
Red Wine Vinegar - Adds brightness and cuts through the richness. You could swap in white wine vinegar or a splash of balsamic vinegar for a different flavor.
Fresh Basil - Torn fresh herbs like basil give the salad that summery freshness that ties everything together.
Best Bread for Panzanella
Bread - Use fresh or day-old bread, just make sure it's good-quality crusty bread, like Italian bread or a rustic sourdough. Avoid soft breads, like sliced sandwich bread, brioche or a pullman loaf. If using fresh bread, grilling gives it that toasty texture you want in a bread salad. Cut into roughly 1-inch cubes for the perfect bite.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or cast iron grill pan
- Cutting board
- Chef's knife
- Tongs
- Large bowl
- Small bowl
- Baking sheet
- Measuring spoons
How to Make Panzanella Salad
- Heat a grill or grill pan to medium-high heat.
- In a large mixing bowl, toss the zucchini, bell peppers, and red onion wedges with a few tablespoons of olive oil, plus a generous pinch of kosher salt and black pepper.
- Grill the cut vegetables until softened with deep grill marks, turning to char each side. Let them cool slightly, then cut into bite-size pieces (about 1-inch pieces) and return to the bowl.
Pro Tip: Keep vegetables in similar size so they cook evenly and are easier to toss with the bread later.
- Brush thick bread slices with olive oil and grill bread until golden brown, crisp, and slightly charred on both sides.
- While the grilled bread is still hot, rub the cut side of a garlic clove over the surface to infuse it with flavor.
- Cut the bread into 1-inch cubes and add to the bowl with the grilled vegetables.
- Add the fresh tomatoes, red wine vinegar, and remaining ¼ cup of olive oil. Season with teaspoon salt and more black pepper, then toss everything well to combine.
- Add the torn fresh basil and toss again.
- Let the salad rest for 10-15 minutes at room temperature so the grilled bread can soak up all those delicious juices.
Pro Tip: Letting it sit gives time for the flavors to meld and the bread to soften without turning mushy.
- Taste, adjust seasoning if needed, and serve warm or at room temperature.
Tips for Success
- Use very ripe, in-season tomatoes, especially heirloom, for the best flavor and juiciness.
- Day-old bread or stale bread works perfectly because it soaks up the dressing without falling apart.
- Don't skip resting the salad before serving, it transforms the texture and allows the flavors to develop.
- For best results, grill over a charcoal grill for even more smoky flavor.
Variations
- Add white beans for extra protein and heartiness.
- Mix in cubes of fresh mozzarella or crumbled feta cheese for a creamy contrast.
- Toss in green beans or crunchy veggies like cucumber for more texture.
- Add grilled eggplant, hot peppers or corn for different seasonal twists.
- Use a splash of balsamic vinegar instead of red wine vinegar for a slightly sweeter dressing.
What to Serve with Panzanella
This vegetable panzanella salad makes a satisfying main meal on its own or pairs perfectly as a hearty side dish with grilled proteins.
Try serving it with a tender and fresh-off-the-grill seared tuna steak, my flaky baked fish with lemon and herbs, or these juicy marinated grilled lamb chops.
For a fancier dinner, pair it with rich and meaty seared filet mignon or elegant, buttery pan-seared scallops.
How to Store Leftover Panzanella Salad
Leftovers can be stored in an airtight container in the fridge for up to 2 days. The bread will continue to soften over time, so it's best eaten the day it's made.
Can you make Panzanella ahead of time?
You can prep most of the components a few hours in advance, grill the bread and veggies, then store them separately. Don't toss everything together until about 15-30 minutes before serving, so the bread holds its texture.
FAQs
Yes, since you're grilling it, fresh bread will still develop a sturdy, crisp texture. Just be sure it's high-quality crusty bread.
A cast iron grill pan over medium heat works well, or you can broil the vegetables and toast the bread on a baking sheet.
Definitely! This panzanella salad recipe is very adaptable. Use any mix of grilled veggies like eggplant, corn, or even asparagus, just don't skip the sweet tomatoes.
Use stale bread or toast it until crisp. Let the salad rest only 10-15 minutes before serving so the bread absorbs the juices without turning mushy.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Recipe for Grilled Panzanella Salad
Ingredients
- 1 medium zucchini sliced lengthwise into ½-inch thick slices
- 1 red bell pepper seeded and quartered
- 1 medium red onion cut into 1-inch thick wedges (keep root end intact to hold together)
- ¼ cup extra virgin olive oil plus more for grilling
- ½ loaf rustic Italian bread sliced thick lengthwise
- 2 cloves garlic peeled and sliced in half
- 3 medium tomatoes preferably heirloom, cut into large chunks
- ¼ cup red wine vinegar
- 1 cup fresh basil leaves torn into large pieces
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a grill or grill pan to medium-high.
- In a large bowl, toss the zucchini, bell peppers and onion wedges with a few tablespoons of the olive oil, salt and pepper.
- Grill until softened and nicely charred on each side. Let cool slightly, then cut into large bite-sized pieces and return to the bowl (you don't need to wash it, it's ok if there's still some oil).
- Brush the bread liberally with olive oil and grill until charred and crisp.
- While still hot, rub the cut side of the garlic over the grilled bread to release its oils.
- Slice the bread into large cubes and add to the bowl with the vegetables.
- Add the tomatoes, red wine vinegar and remaining ¼ cup of olive oil. Season generously with salt and pepper, then toss everything together until well combined.
- Add the basil and toss to combine, then taste and adjust the seasoning as needed.
- Let sit for 10-15 minutes to allow the bread to soak up the juices and for the flavors to meld.
- Serve warm or at room temperature.
Notes
- Use very ripe, in-season tomatoes, especially heirloom, for the best flavor and juiciness.
- Day-old bread or stale bread works perfectly because it soaks up the dressing without falling apart.
- Don't skip resting the salad before serving, it transforms the texture and allows the flavors to develop.
- For best results, grill over a charcoal grill for even more smoky flavor.
