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PANZANELLA SALAD

Panzanella Salad

This grilled Panzanella Salad is a smoky twist on the classic Tuscan bread salad, combining charred ciabatta, juicy ripe tomatoes, fresh basil, and a bold red wine vinaigrette. The grilled bread soaks up the tomato juices and dressing while staying crisp on the edges, creating a vibrant summer dish perfect as a side or light vegetarian meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf day-old ciabatta bread torn into 1.5-inch chunks
  • 4 large ripe tomatoes chopped
  • 1/2 red onion very thinly sliced
  • 1 cup fresh basil leaves torn
  • 3 tbsp extra virgin olive oil for bread
  • 4 tbsp extra virgin olive oil for dressing
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Equipment

  • grill or grill pan
  • mixing bowls
  • colander
  • whisk
  • knife and cutting board

Method
 

  1. Place the thinly sliced red onion in a bowl of cold water and soak for 10 minutes to mellow its sharp flavor. Drain and pat dry.
  2. Chop the tomatoes, toss with a pinch of salt, and place in a colander for 15 minutes to release excess juices. Reserve the tomato juices for the dressing.
  3. Toss the ciabatta chunks with 3 tablespoons of olive oil and a pinch of salt. Grill over medium heat for 2–3 minutes per side until golden and lightly charred.
  4. Whisk together 4 tablespoons olive oil, red wine vinegar, Dijon mustard, minced garlic, reserved tomato juices, salt, and black pepper until combined.
  5. In a large bowl, combine grilled bread, chopped tomatoes, and drained red onion. Pour the vinaigrette over the mixture and toss gently to coat.
  6. Let the salad rest at room temperature for 15–20 minutes so the bread absorbs the dressing and tomato juices.
  7. Add torn basil leaves, toss lightly, adjust seasoning with salt and pepper if needed, and serve at room temperature.

Notes

Use day-old or slightly stale ciabatta or sourdough for the best texture. Allow the salad to rest for 15–20 minutes after tossing so the bread absorbs the dressing and tomato juices. Add basil only right before serving to preserve its fresh flavor and color.