Ingredients
Marinade and Vegetables
- 16 ounces cherry tomatoes or summer tomatoes of choice, halved or cut into bite-sized pieces
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 medium red onion, very thinly sliced
- 1 clove garlic, finely chopped or grated
- kosher salt & ground black pepper, to season
Bread
- 12 ounces sourdough, Italian bread, or hearty, crusty bread of choice, cut into 1-inch thick slices
- 2 tablespoons olive oil
- kosher salt, to season
Additional Salad Ingredients
- 1 medium bell pepper, diced into 1/2-inch pieces
- 1/2 seedless cucumber, thinly sliced (half moons or quarters)
- optional: big handful fresh basil and/or parsley, finely chopped
- optional: 1/2 cup shaved asiago cheese
Instructions
- Marinate the tomatoes: In a large bowl, combine the halved tomatoes with 1/4 cup olive oil, red wine vinegar, thinly sliced red onion, and finely chopped garlic. Season with 1 teaspoon kosher salt and ground black pepper. Toss well to combine and set aside to marinate for 20-25 minutes, allowing flavors to meld. Use this time to prep the other ingredients and preheat the grill.
- Prepare the grill: Preheat your grill to medium-high direct heat, about 450-500°F. Once heated, clean the grates thoroughly by brushing with a wire brush to ensure a clean cooking surface.
- Brush and season the bread: Arrange the sliced bread on a baking sheet or plate. Pour the remaining 2 tablespoons olive oil into a small bowl and brush each slice generously. Sprinkle a good pinch of kosher salt over the oiled bread slices to enhance flavor.
- Grill the bread: Place the prepared bread slices directly on the grill grates over direct heat. Grill for 4-6 minutes, flipping halfway through, until the bread is crusty and has a desirable char. Remove from the grill and transfer to a plate to cool enough to handle, then dice into 1-inch cubes.
- Assemble the salad: Add the grilled bread cubes, diced bell pepper, sliced cucumber, and fresh herbs (if using) to the bowl with the marinated tomatoes. Incorporate the shaved asiago cheese if desired. Toss everything together to mix well and season with additional kosher salt and ground black pepper to taste.
- Final rest and serve: Let the panzanella sit for 5-10 minutes at room temperature. This allows the bread to soak up the dressing and the flavors to meld fully, resulting in a harmonious and fresh salad. Serve topped with extra shaved cheese or fresh herbs as preferred. Enjoy!
Notes
- You can use any sturdy, crusty bread for this salad; sourdough works exceptionally well for its tangy flavor and texture.
- For a vegan version, omit the asiago cheese or substitute with a plant-based cheese alternative.
- Marinating the tomatoes in advance enhances the flavor depth of the salad.
- Grilling the bread adds a smoky taste and crunchy texture, essential to a traditional panzanella.
- This salad can be served as a light main course or a side dish alongside grilled meats or seafood.
- If fresh herbs are not available, dried Italian seasoning can be a substitute in small amounts.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
