Grilled Panzanella Salad
Transform your summer meals with this Grilled Panzanella Salad, a classic Italian bread salad elevated with smoky, charred sourdough cubes and fresh, vibrant vegetables. Featuring grilled sourdough brushed with olive oil, juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and aromatic basil, this salad is tossed in a tangy red wine vinaigrette with Dijon mustard and a hint of garlic. Perfect as a standalone dish or a hearty side, this easy-to-make recipe comes together in just 25 minutes and delivers a delightful medley of textures and flavors. Garnish with a sprinkle of Parmesan for an optional cheesy finish. Packed with seasonal produce and Mediterranean charm, this Grilled Panzanella Salad adds a rustic yet sophisticated touch to any mealtime.
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Recipe Information
Ingredients
- 4 slices Sourdough bread
- 6 tablespoons Olive oil
- 2 cups Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 1 large Red bell pepper
- 1 cup Fresh basil leaves
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat a grill or grill pan over medium-high heat.
Brush both sides of the sourdough bread slices lightly with 2 tablespoons of olive oil.
Grill the bread slices for about 2 minutes per side, or until they are lightly charred and crisp. Set aside and let them cool slightly.
Cut the grilled bread into 1-inch cubes and transfer to a large mixing bowl.
Halve the cherry tomatoes, peel and thinly slice the cucumber, and thinly slice the red onion. Add these to the mixing bowl with the bread cubes.
Core and dice the red bell pepper into 1-inch pieces. Add to the bowl as well.
Chop the fresh basil leaves roughly and add them to the bowl.
In a separate small bowl, whisk together the remaining 4 tablespoons of olive oil, red wine vinegar, Dijon mustard, grated garlic, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the bread and vegetables. Toss everything gently to combine, ensuring the bread absorbs the dressing.
Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
If desired, garnish with freshly grated Parmesan cheese before serving.
Enjoy your Grilled Panzanella Salad as a standalone dish or as a side!
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 941 mg | 72% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
