Easy Recipe for Grilled Panzanella Salad
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.
Servings: 4
Calories: 305kcal
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.
Nutrition
Calories: 305kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 314mg | Potassium: 538mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2115IU | Vitamin C: 63mg | Calcium: 66mg | Iron: 3mg
