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Grilled Panzanella Salad

Meredith Laurence
Tasty Summertime Salad
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salad
Servings 8

Ingredients
  

  • 1 each loaf rustic Italian bread preferably one day old
  • 3 each tomatoes cut into large chunks
  • 1 pint yellow cherry tomatoes halved
  • 1 each orange pepper large diced
  • 1/2 each red onion sliced
  • 1 each English cucumber halved and sliced
  • 3 tbsp capers rinsed
  • 1/3 cup fresh basil
  • 8 oz ricotta Salata cheese (optional)

Red Wine Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp salt
  • freshly ground black pepper
  • 1/4 cup chopped parsley
  • 3/4 cup olive oil

Instructions
 

  • Pre-heat the outdoor grill for at least 10 minutes or pre-heat the stovetop grill pan over medium-high to high heat.
  • Cut the bread into 1-inch-thick slices, generously brush both sides of the bread with olive oil.
  • Grill the bread, getting good grill marks on both sides and set the grilled bread aside.

Red Wine Vinaigrette

  • Whisk the Dijon mustard, red wine vinegar, sugar, lemon juice, salt and pepper together in a small bowl.
  • Slowly pour the olive oil into the vinegar mixture and whisk until the dressing comes together and thickens.
  • Stir in the fresh parsley.

Salad

  • Combine the tomatoes, cherry tomatoes, peppers, onions, and cucumbers in a large bowl.
  • While the bread is still warm but not too hot for your fingers, tear it into large pieces and add them to the vegetables.
  • Drizzle the dressing over the top, add the capers and toss everything together to coat the bread.
  • Stir in the basil and crumbled ricotta salata (if using).
  • Season with salt and freshly ground black pepper to taste.

Notes

Let the Panzanella salad sit for 10 minutes to allow the bread cubes to absorb the dressing and then serve.