Grilled Vegetable, Bread & Tomato Salad (Panzanella)

Back in the day, serving bread on salads was big.  Of course, that bread was typically chopped, seasoned, and rebranded as croutons.  But the concept was legit—bread in salads is delicious! This time, it’s served up torn and marinated in a Grilled Vegetable, Bread & Tomato Salad, or Panzanella.  

Grilled Vegetable, Bread & Tomato Salad (Panzanella)

Wikipedia describes Panzanella as “a Tuscan salad of bread and tomatoes that’s popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.” Yes, one can never have too many ways to get rid of old bread! 

Grilled Vegetable, Bread & Tomato Salad (Panzanella) from above

Still, I am convinced that summer is the operative word in the salad description. With tomatoes at their peak, and temperatures favoring raw or grilled dishes, Grilled Vegetable Bread & Tomato Salad is perfect now. Meet me on the terrace and I’ll bring the wine!    

Grilled Vegetable, Bread & Tomato Salad (Panzanella) with wine

While the base requirements for a classic panzanella are bread, tomatoes and a nice vinaigrette, the sky is the limit for add-ons today.  With a recent CSA bounty that includes eggplant, summer squash and a perfect yellow pepper, I’m going to town!  Top with some fresh mozzarella for protein and you have a complete dinner!  

Grilled Vegetable, Bread & Tomato Salad (Panzanella) Ingredients

Since this was my first time trying a Grilled Vegetable, Bread & Tomato Salad, I scoured the web for preparation tips.  “The optimal ratio is ⅓ bread, ⅔ all the other good stuff.”  “No matter what, do not cut the bread into cubes.” (Bon Appetit) “Better to mash the anchovies into the sauce than using them whole like Oliver”  (The Guardian)  “Give everything about a half hour to mingle and mix, and this bread salad goes from “pretty good” to a bona fide can’t-stop-eating-it dinner win. “ (The Kitchen)

Grilled Vegetable, Bread & Tomato Salad (Panzanella) Served

Here is my version: 

Grilled Vegetable, Bread & Tomato Salad (Panzanella)

Grilled Vegetable, Bread & Tomato Salad or Panzanella is a fragrant salad full of summer's goodness--and a complete meal if you add fresh mozzarella.

Author: Inger

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Salad

Cuisine Italian, Mediterranean

Servings 4

Calories 504 kcal

Ingredients

  

1x2x3x

Salad ingredients

• 3-4 ripe tomatoes cut into 1-inch chunks
• 1/2 teaspoon salt
• 3-4 scallions sliced
• 6-7 fresh basil leaves torn
• 1 Tablespoon capers drained
• 1 red bell pepper seeded, roasted and cut into strips (you can use canned marinated pepper)
• 1 Tablespoon olive oil
• 1 Tablespoon dried oregano
• salt, pepper to taste
• 1 zucchini or other summer squash
• 1 eggplant
• 1/2 loaf French bread torn into bite sized pieces (4 cups)
• 4 ounces fresh mozzarella torn in bite sized pieces, omit for vegan
• 2 ounces Parmesan thinly sliced, in bite-sized pieces, or vegan alternative

For the vinaigrette

• 1 clove garlic minced
• 1/4 teaspoon Dijon mustard
• 1 Tablespoon fresh rosemary or 1 teaspoon dried
• 2 Tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 anchovies (optional) or 1 teaspoon anchovy paste (optional)

Instructions

 

• For the vinaigrette, whisk all the ingredients together in a large (salad-sized) bowl.
• Add the cut up tomatoes, red onion, basil, and capers to the dressing bowl. Toss, then salt the tomatoes with an additional ½ teaspoon salt to bring out the juices. Let sit while you prepare the vegetables.
• Slice the vegetables about ¼ inch thick on a diagonal. Brush with 1 Tablespoon olive oil and sprinkle with dried oregano, salt & pepper.
• Add the bread cubes and fresh mozzarella if using to the salad bowl and toss with the vinaigrette and tomato mixture. Top with the Parmesan shavings.
• Grill the eggplant and zucchini for a few minutes on each side, until tender. Add the grilled vegetables and roasted pepper to the salad, or serve alongside and let people combine for themselves.

Notes

Feel free to use include the vegetables that you have available!
Parmesan shavings make a nice additional garnish.

Nutrition

Calories: 504kcalCarbohydrates: 44gProtein: 20gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 32mgSodium: 1217mgPotassium: 825mgFiber: 8gSugar: 13gVitamin A: 2288IUVitamin C: 64mgCalcium: 401mgIron: 4mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

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