Grilled Panzanella Salad
August 28, 2011

Aren't we loving this part of summer, with all the fresh tomatoes and basil?  I sure wish we had a longer growing season here in Michigan.  Here's a great summer salad that uses all those tomatoes and basil and is as beautiful as it is delicious. 


Panzanella salad in Italy was used as a way to make use of leftover, stale bread. You would take the bread and soak it in water until it had softened up a bit and toss it with onions and tomatoes. My favorite way to make panzanella salad, though, is to grill the bread, toss it with tomatoes, basil and cheese and drizzle a little oil and vinegar over it.

Use really good quality olive oil if you can - it makes a big difference!


Grilled Panzanella Salad 

serves 6

for a printable recipe, click here

Ingredient quantities here are approximate. Adjust them any way you like. 




Prepare a grill or, if you can't grill outside, heat a grill pan on the stove. Slice the bread into 1-inch thick slices. Grill both sides until golden. Rub the grilled bread with the raw garlic.  Tear the bread into bite sized chunks and place in a large serving bowl and add the cherry tomatoes.

Tear the basil leaves into the serving bowl. Drain the mozzarella balls and add them to the serving bowl. 

In a small bowl, whisk together the olive oil and lots of sea salt and freshly ground pepper.  Toss everything well and serve.

Article originally appeared on The Italian Dish (
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