Grilled Panzanella (Tomato & Bread Salad)
A summery Italian bread salad: charred focaccia tossed with ripe heirloom tomatoes and a red wine vinaigrette, then finished with creamy fresh mozzarella and torn basil.
Servings: 4 servings
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
Char the bread: A quick grill or broil gives smoky edges and a sturdy crumb that soaks up the vinaigrette without going soggy.
Let it stand: Ten minutes lets the tomatoes weep and the bread drink up the juices — that's the whole point of panzanella.
Use peak tomatoes: Ripe heirlooms at the height of season make this; the salt helps draw out their juice.
Mascarpone twist: Add it last in little dollops so you get creamy pockets throughout.
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg