Healthy Grilled Vegetable Panzanella Salad Recipe

Try the Grilled Vegetable Panzanella Salad Recipe for a fresh mix of crusty bread, sweet tomatoes and homemade vinaigrette that satisfies with every bite.

Grilled Vegetable Panzanella Salad

The Panzanella Salad Recipe combines crusty bread with ripe, juicy tomatoes and fresh basil to create a delectably refreshing dish. Infused with a homemade vinaigrette made of red wine vinegar, garlic, and olive oil, this salad bursts with flavors that bring out the sweet and savory notes of summer. Perfect for using up leftover bread, this Tuscan-inspired delight is versatile and can be enjoyed as a side or a hearty light meal.

Ingredients

For the Tomato Panzanella Salad

• 6 oz crusty bread*, (1/2 loaf) cut into 1-inch cubes (6 cups)
• 2 Tbsp extra virgin olive oil
• 1/8 tsp sea salt
• 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
• 8 oz fresh mozzarella, halved mozzarella pearls
• 1/2 medium red onion, thinly sliced
• 1/2 cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, grated
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Instructions

• Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool.
• Edges should be golden brown and crisp and the centers should be fully dried through.
• In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
• Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread.
• About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

Serving Suggestions

• Chicken Parmesan
• Lemon Chicken Pasta
• Lasagna Roll-Ups
• Eggplant Parmesan
• Shrimp Scampi
• Zuppa Toscana

Tips and Tricks

• Use stale, crusty bread like Ciabatta or Sourdough to avoid sogginess once the dressing is added.
• Toast the bread cubes with olive oil in the oven until golden brown to add crunch.
• Add the dressing to the salad 15-20 minutes before serving to allow the bread to soak up the vinaigrette without becoming too soggy.