This Grilled Panzanella Salad shouts IT’S SUMMER from the rooftops. It’s so vibrant and fresh, with minimal ingredients and mere seconds spent in preparation. Trust me, although it may technically serve four, you will want to eat the whole bowl. And that’s ok, because it’s light, summer fare.
I always order the panzanella salad at a particular Italian restaurant we frequent – it features big chunks of torn bread (toasted into giant croutons), juicy fresh tomatoes, and creamy burrata. The bread soaks up the tangy vinaigrette, as well as the juices from the tomatoes. I just love it.
My version uses the grill, which adds a wonderful charring to the bread.
I use only enough vinegar in the dressing to cut the richness of the olive oil – since the tomatoes add their own acidity, too.
Creamy bites of fresh mozzarella (or burrata, yum) add sweet richness to the salad.
Grilled Panzanella Salad Ingredients
Here is everything you need for this grilled panzanella salad.
- Focaccia bread: torn into chunks, then grilled until charred.
- Heirloom tomatoes (ideally): I love the ripe and juicy multi-colored heirlooms, cut into big chunks. You can, of course, use regular or cherry tomatoes.
- Fresh mozzarella: torn into soft pieces for a caprese salad feel. Swap in burrata for a special treat.
- Fresh basil: a generous handful, torn at the end.
- Olive oil and red wine vinegar: the simple vinaigrette base.
- Kosher salt and black pepper: to season the dressing and tomatoes.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This grilled panzanella salad is easy to make your own.
- Burrata panzanella: swap the mozzarella for a torn ball of creamy burrata. It melts into the tomato juices and is my favorite version.
- Red onion: add thin slices of red onion for a sharp bite.
- Balsamic vinegar: use balsamic in place of the red wine vinegar for a sweeter dressing. I have a great one in my Caprese Pasta Salad recipe.
- Make it a meal: top with grilled balsamic chicken or shrimp to turn it into dinner.
Grab These Tools
You only need a few things to pull this together.
- Grill or grill pan: for charring the bread.
- Large serving bowl: to toss and serve in one place.
- Tongs: for turning the bread on the grill.
- Sharp knife: for the tomatoes and bread.
How to Make Grilled Panzanella Salad
This comes together in a few quick steps.
Make the Vinaigrette
In a large serving bowl, whisk the olive oil, red wine vinegar, salt and pepper.
Grill the Bread
Grill or broil the focaccia over high heat until charred at the edges. This takes about 2 minutes, so watch it closely.
Toss and Rest
Add the grilled bread and tomatoes to the bowl and toss. Let it stand 10 minutes so the bread soaks up the juices.
Add Mozzarella and Basil
Drop in the torn mozzarella and gently toss. Scatter the basil over the top and serve.
5 Common Mistakes When Making Grilled Panzanella Salad
Here are the most frequent mix-ups to avoid when making grilled panzanella salad:
- Soft, pale bread: char the bread well, or it turns soggy in the dressing.
- Watery tomatoes: use ripe tomatoes, but pour off any excess pooled juice.
- Cold mozzarella: add it at room temperature so it stays soft and creamy.
- Dressing too early: let the bread rest only 10 minutes, or it gets mushy.
- Under-seasoning: tomatoes need salt, so taste and adjust before serving.
Make Ahead and Storage
Panzanella is best fresh, but a little prep helps.
Make Ahead
- Grill the bread: char it a few hours ahead and keep it at room temperature.
- Prep the rest: chop tomatoes and tear mozzarella, then toss just before serving.
Storing Leftovers
- In the fridge: store in an airtight container for up to 1 day.
- Best the same day: the bread softens over time, so fresh is best.
How to Serve This Grilled Panzanella Salad
I serve this as a light meal or a summer side. It is great with grilled mains from my favorite grilling recipes.
Dishes to Serve with Grilled Panzanella Salad
- Grilled mains: it pairs with my turkey tikka kebabs or simple grilled chicken.
- A cookout spread: add it to a lineup of summer salads and BBQ sides.
- Crusty bread and wine: a chilled white rounds out the meal.
How to Make the Best Grilled Panzanella Salad: Final Notes + Secrets
A few small things take this from good to great.
- Use great tomatoes: ripe, in-season tomatoes carry this salad.
- Char the bread well: grilled bread holds up and adds smoky flavor.
- Let it rest: 10 minutes lets the bread soak up the vinaigrette.
- Season the tomatoes: a good pinch of kosher salt draws out their juices.
- Finish with basil: add it at the end so it stays bright.
FAQs About Grilled Panzanella Salad
Just skimming through? Here are some quick answers to the commonly-asked questions.
Panzanella is a classic Italian bread salad, also called panzanella toscana. It uses chunks of bread, ripe tomatoes and a simple vinaigrette. My version grills the bread first for extra flavor. It is a great way to use up day-old bread.
Yes, a burrata panzanella is a lovely upgrade. Swap the fresh mozzarella for a torn ball of burrata. Its creamy center melts into the tomato juices and dressing. Add it at the very end so it stays soft.
It is very close to a caprese panzanella salad. It has the same tomatoes, fresh mozzarella and basil. The grilled bread is what makes it panzanella. Keep all three for the caprese flavor you love.
Sturdy italian bread works best, like focaccia, ciabatta or a rustic loaf. It needs to hold up on the grill and in the dressing. Day-old bread is even better. Soft sandwich bread falls apart, so skip it.
Use the ripest tomatoes you can find. Heirloom tomatoes are my favorite for their flavor and color. Cherry tomatoes work well too, just halve them. Out-of-season tomatoes are watery, so wait for summer if you can.
Yes, balsamic vinegar works in place of red wine vinegar. It gives a sweeter, deeper flavor to the salad. Use a little less, since balsamic is stronger. A splash of both is nice if you cannot decide.
Grill the bread and chop the tomatoes a few hours ahead. Wait to toss everything together until about 10 minutes before serving. The bread softens fast once dressed. Leftovers keep one day but are best fresh.
Yes, a grill pan or your broiler both work well. Toast the bread over high heat until charred at the edges. You can also use a hot skillet with a little oil. The goal is crisp, smoky bread.
Other Summer Salads You’ll Love
- My Best Summer Salads, Slaws & Pasta Salads
- 26 Showstopping Memorial Day Cookout Ideas
- The Best Father’s Day Grilling Recipes
- Juicy Turkey Tikka Kebabs
- My 15 Best Strawberry Recipes for June
Grilled Panzanella (Tomato & Bread Salad)
Ingredients
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 8 oz focaccia bread torn in 1 1/2-inch chunks
- 3 medium heirloom tomatoes chopped in 3/4-inch chunks (about 3 cups)
- torn basil leaves a handful
- 8 oz fresh mozzarella torn
Instructions
- In a large serving bowl, whisk the olive oil with the vinegar, salt and pepper. Grill (or broil) the bread over high heat until lightly toasted and charred at the edges, about 2 minutes — keep an eye on it.
- Add the bread and tomatoes to the bowl, tossing to coat with the vinaigrette. Let stand 10 minutes for the tomatoes to release their juices and the bread to absorb them.
- Drop pieces of torn mozzarella onto the salad and gently toss. Scatter with the basil leaves and toss again.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is such a treat! A great side dish for when you’re grilling.