Nothing says summer like fresh, ripe, juicy tomatoes! Tomatoes are at their finest right now, and this bread salad is the perfect way to enjoy them with just a little bit of grilling to get a delicious toastiness incorporated as part of the dish. Whisk together a simple balsamic vinaigrette and dress immediately before serving to avoid soggy bread cubes. Feel free to change up the variety and number of tomatoes based on your personal preferences, and use fresh basil for maximum summer freshness.
Grilled Panzanella Salad
Serves: 4-6
Salad
- 8 ounces day-old sourdough or ciabatta 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 grape tomatoes, halved
- 1/2 cup Nicoise or Kalamata olives, halved if large (optional)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh basil
- 1/4 cup grated Asiago cheese
Balsamic Vinaigrette
- 1 1/2 tablespoons golden or white balsamic vinegar
- 1/4 teaspoon minced garlic
- 1/4 cup extra-virgin olive oil
- salt, to taste
- pepper, to taste
Directions
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Heat grill or grill pan to medium heat.
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For 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. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.
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In large bowl, combine bread, peppers, tomatoes, olives (if using), red onion, basil and cheese.
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For 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.
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Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.
Recipe courtesy of Edna Valley Vineyard
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