Grilled Panzanella Salad

Grilled Panzanella Salad. Seasoned sourdough bread is grilled and mixed with bell peppers, grape tomatoes, olives, basil and asiago cheese, then topped with balsamic vinaigrette.

Grilled Panzanella Salad



  • 8 ounces day-old sourdough bread
  • 2 tablespoons extra-virgin olive oil
  • kosher salt
  • 1 clove garlic
  • 1 cup roasted red bell peppers, sliced into 1/2-inch pieces
  • 1 1/2 cups yellow grape tomatoes, halved
  • 1/2 cup Nicoise or Kalamata olives, halved if large
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Asiago cheese

Balsamic Vinaigrette

  • 1 1/2 tablespoons golden balsamic vinegar
  • 1/4 teaspoon minced garlic
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Pepper, to taste


  1. Heat grill or grill pan to medium heat.
  2. Salad: Cut bread into 1-inch thick slices. Brush both sides with olive oil and season with salt. Grill bread on both sides until toasted and grill marks are present.
  3. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.
  4. In large bowl, combine bread, peppers, tomatoes, olives, basil and cheese.
  5. Balsamic Vinaigrette: In small bowl, combine balsamic vinegar and garlic. Whisk in olive oil in slow stream until combined. Season with salt and pepper, to taste.
  6. Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.

Yield: 4 to 6 servings

Recipe and photo used with permission from: Edna Valley Vineyard