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Grilled Panzanella Salad

A delightful and refreshing salad featuring smoky grilled bread, ripe tomatoes, and fresh vegetables, embodying the flavors of summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups stale bread, cut into cubes Use hearty, crusty bread like ciabatta or sourdough.
  • 2 cups ripe tomatoes, chopped
  • 1 cucumber, sliced
  • 1 red onion, sliced
  • 1 bell pepper, diced
  • basil leaves, for garnish
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat the Grill: Get your grill heated up to medium-high.
  2. Prepare the Bread: Toss the stale bread cubes in 1 tablespoon of olive oil. Grill the bread until it’s golden brown and crispy, about 5 minutes. Keep an eye on it to avoid burning!
  3. Chop the Veggies: While the bread is grilling, chop the tomatoes, cucumber, red onion, and bell pepper. Pop them in a large salad bowl.
  4. Make the Dressing: In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper.
Assembly
  1. Combine: Once the bread is grilled, add it to the bowl with the chopped veggies. Drizzle the dressing over the top.
  2. Toss it Up: Gently toss everything together so that the bread and veggies are evenly coated in the dressing.
  3. Let It Rest: Allow the salad to sit for about 15 minutes at room temperature, so the flavors can meld beautifully.
  4. Garnish: Top with fresh basil leaves before serving.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for about 1-2 days. To retain the original crunchiness of the bread, consider refrigerating the ingredients separately and combining them just before serving.