Grilled Panzanella Salad

30 06 2011

Panzanella is an Italian salad traditionally made with bread and tomatoes, and can be dressed up with all sorts of luscious veggies. It’s a rustic and fresh meal that I think you’ll enjoy! The following recipe is from Food Network Magazine, but the ingredients are really up for interpretation. Use whatever veggies you have, add meat or don’t. As long as you stick close to the technique, the possibilities are endless!

Ingredients (serves 4):

  • 2 tbsp olive oil, plus more for brushing and drizzling
  • 2 tsp red wine vinegar
  • 2 tsp fresh lemon juice
  • 1 small clove garlic, minced
  • 3 medium tomatoes, halved
  • 6 scallions
  • 2 large bell peppers, quartered (any color)
  • 1 medium zucchini, halved lengthwise
  • 1 loaf bread like ciabatta, halved lengthwise
  • 1/2 cup torn fresh herbs (combo of basil, mint and parsley)
  • 1/4 pound thinly sliced salami, cut into 2-inch ribbons
  • Kosher salt and pepper


  • Preheat grill to medium high.
  • Make the dressing by whisking the olive oil, vinegar, lemon juice, garlic, and salt and pepper to taste in a bowl.
  • Brush the grill with olive oil.
  • Put the tomatoes in a large bowl, drizzle with olive oil and season with salt and pepper. Grill cut side down until slightly charred about 2 minutes. Transfer to baking sheet.
  • Put the scallions, peppers and zucchini in the same bowl, drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and veggies until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to a baking sheet and let cool slightly.
  • Cut all the veggies and the bread into bit size pieces and transfer to a bowl or plate. Add the torn herbs, salami, dressing and any juices from the baking sheet.
  • Season with salt and pepper and toss.

Grilled Panzanella Salad

My extra tips:  As an example of tossing in whatever you have or like…I used eggplant, red bell pepper, tomatoes, zucchini, squash and red onion. I also used sourdough bread because that’s what I had, and it turned out great. To save time I mixed all the veggies in one bowl and grilled them all at the same time (bread last) – pulling them off as they were done and setting them aside to rest. If you have leftovers, discard the bread (it will be too soggy) and mix the veggies with lettuce the next day for lunch!




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