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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Preheat a grill or grill pan over medium-high heat.

Step 2

Brush both sides of the sourdough bread slices lightly with 2 tablespoons of olive oil.

Step 3

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.

Step 4

Cut the grilled bread into 1-inch cubes and transfer to a large mixing bowl.

Step 5

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.

Step 6

Core and dice the red bell pepper into 1-inch pieces. Add to the bowl as well.

Step 7

Chop the fresh basil leaves roughly and add them to the bowl.

Step 8

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.

Step 9

Pour the vinaigrette over the bread and vegetables. Toss everything gently to combine, ensuring the bread absorbs the dressing.

Step 10

Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.

Step 11

If desired, garnish with freshly grated Parmesan cheese before serving.

Step 12

Enjoy your Grilled Panzanella Salad as a standalone dish or as a side!

Nutrition Facts

Serving size	1201.7 grams (1201.7g)

Amount per serving	% Daily Value*
Calories	1678

Total Fat 103.60g	133%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 8.00g
Cholesterol 74mg	25%
Sodium 4343mg	189%
Total Carbohydrate 142.40g	52%
Dietary Fiber 14.70g	53%
Total Sugars 25.20g
Protein 49.00g	98%

Vitamin D 13IU	64%
Calcium 941mg	72%
Iron 9mg	49%
Potassium 1816mg	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.

Source of Calories

Fat: 54.9%

Protein: 11.5%

Carbs: 33.5%