Pair this perfect summer salad with the Best Grilled Chicken, Grilled Steak Kabobs, or Grilled Chicken Caprese for a perfect warm-weather meal!
What Is Panzanella Salad?
I love a good Panzanella salad! The traditional rustic tuscan style salad is comprised of crispy bread soaked in an Italian vinaigrette and tossed with mozzarella, tomatoes, and basil. I changed it up a bit and used lots of grilled vegetables from the garden in place of the cheese and tomatoes. It’s the perfect summer meal to use up veggies from the garden AND to fire up the grill! If you like more of a traditional panzanella feel free to toss in some tomatoes and mozzarella. The more veggies the merrier! You could even grill the tomatoes for even more roasted flavor! My version of homemade Panzanella salad is made with crusty bread, parmesan cheese, lemon-herb vinaigrette, and grilled vegetables. It’s bursting with flavor in every bite! The juices from the grilled vegetables and the lemon-herb vinaigrette saturate the hearty bread without making it too soggy. To get the full effect of this salad make sure to get vegetables, cheese, and bread in every bite. You’ll be glad you did! This recipe is very simple to make. While the vegetables are cooking prepare the lemon herb vinaigrette. When the vegetables are ready, cut them into bite-size pieces and toss them with the vinaigrette and bread. This Grilled Vegetable Panzanella Salad can be served family-style on a platter perfect for a backyard barbecue. You can even make this a meal by adding grilled chicken, fish, or steak.
Ingredients
Bread: Panzanella salad works best with crispy, day-old bread. If you bought the bread today or did not leave it out the night before, simply place it in the oven and broil until lightly golden brown and crispy. You can even place the bread on the grill along with your vegetables. Just make sure to keep a close eye on it. Olive Oil: You’ll need this for the veggies and for the dressing. Salt/Pepper: Because everything needs a little salt. If you are not big on spice, you can completely leave out the pepper if you’d like. Veggies: I chose my favorite veggies to grill for this salad. This recipe really is very versatile, so if there is a veggie you want to leave out or add, feel free to do so. Make it your own! Cheese: I love parmesan cheese on this salad, but choose your favorite or what you have on hand! White cheddar, feta, or goat cheese would be delicious. Vinegar: Red Wine vinegar is my favorite choice for this dressing. Lemon Juice: Freshly squeezed is preferred, but pre-squeezed lemon juice works great too! Herbs: Fresh herbs are definitely a win in a dish like panzanella salad. If you don’t have access to fresh herbs, dried herbs add plenty of flavors too. Sometimes you’ll need to add more dried herbs than what is recommended in the recipe, but to be sure you can always taste your dressing while you’re seasoning it.
How to Make Grilled Vegetable Panzanella Salad
Season the Veggies and Grill: Toss your vegetables in olive oil and season with salt and pepper.
Serving Suggestions
Grilled Chicken Caprese The Best Grilled Chicken Steak Kabobs Black Bean Corn Salsa Grilled Sweet Potato Wedges Maple Dijon Salmon
Storage Instructions
This salad doesn’t actually keep well in the fridge. However, you can store leftover Panzanella salad in an airtight container at room temperature for up to one day.
More Summertime Side Dish Recipes
Cucumber Avocado Salad The Best Broccoli Salad Roasted Garlic Brussel Sprouts BLT Pasta Salad Creamy Confetti Corn Macaroni Salad Mexican Pasta Salad Berry Spinach Salad with Berry Balsamic Vinaigrette
