Grilled Panzanella Salad
Grilled Panzanella Salad is a classic Tuscan bread salad made even better with smoky grilled sourdough, ripe tomatoes, crisp cucumber, red onion, and fresh basil tossed in a bright red wine vinaigrette. This vibrant dish is the perfect summer grilling side and pairs beautifully with steak, chicken, or seafood.
Equipment
- grill for grilling bread slices
- mixing bowl
- whisk for vinaigrette
- knife
- cutting board
- colander to drain salted tomatoes
Ingredients
- 500 g ripe tomatoes, cut into chunks
- 1 large cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/2 loaf day-old sourdough or ciabatta, thick sliced
- 1 handful fresh basil leaves, torn
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 clove garlic, halved (for rubbing grilled bread)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 100 g fresh mozzarella, torn (optional)
Instructions
- Cut the tomatoes into chunks, sprinkle with salt, and place them in a colander over a bowl for 10–15 minutes to release their juices.
- Place the sliced red onion in cold water for 10 minutes to reduce sharpness, then drain and pat dry.
- Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and the reserved tomato juices to make the vinaigrette.
- Brush the bread slices with olive oil and grill on high heat for about 2 minutes per side until charred and golden.
- While the bread is still warm, rub each slice lightly with the cut side of a halved garlic clove for extra flavor.
- Cut or tear the grilled bread into roughly 3 cm cubes.
- In a large bowl combine tomatoes, cucumber, red onion, and grilled bread pieces.
- Pour the vinaigrette over the salad and toss gently to coat everything evenly.
- Let the salad rest for 15–20 minutes so the bread absorbs the dressing, then add torn basil and fresh mozzarella before serving.
Notes
For the best texture, use day-old sourdough or ciabatta so the bread holds its shape when tossed with the vinaigrette. Salt the tomatoes ahead of time to release their juices, which enhance the dressing. Allow the salad to rest 15–20 minutes before serving so the bread absorbs the flavors without becoming soggy.