Cozy Tuscan-Style Grilled Panzanella Salad Recipe By Ina Garten

Summer’s bounty comes alive in this delightful Ina Garten grilled panzanella salad that bursts with Mediterranean flavors and vibrant textures.

Crusty bread, charred to golden perfection, mingles with ripe tomatoes and crisp vegetables in a dance of rustic charm.

Herbs and tangy vinaigrette weave through each bite, creating a symphony of freshness that sings of sun-drenched Italian countryside.

The grill adds a smoky depth that elevates every ingredient from simple to sublime.

Each forkful promises a delectable journey through classic culinary traditions.

This salad turns ordinary ingredients into an extraordinary meal that celebrates seasonal produce with effortless elegance.

You’ll fall in love with how quickly this dish comes together, making it perfect for lazy summer evenings or impromptu gatherings.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 150 kcal

Servings: 6

What You’ll Need for Ina’s Grilled Panzanella Salad

• Garlic: Adds sharp, zesty punch to elevate the dressing's complexity.
• Dijon Mustard: Creates creamy texture and provides tangy undertone.
• Red Wine Vinegar: Brings bright acidity to balance the grilled flavors.
• Olive Oil: Smooth carrier for dressing that adds rich Mediterranean essence.
• Salt and Pepper: Essential seasoning to enhance overall taste profile.

• Cucumber: Crisp vegetable delivering cool, refreshing crunch.
• Tomatoes: Juicy summer stars offering sweet-tangy burst of flavor.
• Red Onion: Sharp, pungent vegetable with beautiful char when grilled.
• Bell Peppers: Smoky-sweet vegetable that adds vibrant color and depth.
• Fresh Basil: Aromatic herb lending classic Italian garden freshness.
• Capers: Briny little gems providing unexpected zesty punch.

• Country Bread: Rustic, hearty foundation transforming salad into substantial meal. Choose day-old artisan loaf for best texture and absorption.

Grilling Tools & Tossing Bowls You’ll Want Handy

• Charcoal Grill: Essential for creating smoky, grilled flavor and cooking vegetables and bread.
• Grilling Rack: Helps prevent food from sticking and provides even cooking surface.
• Small Bowl: Used for whisking vinaigrette ingredients together.
• Large Bowl: Combines vegetables and serves as mixing vessel for the salad.
• Whisk: Blends vinaigrette ingredients smoothly and quickly.
• Tongs: Helps flip vegetables and bread on the grill safely.
• Knife: Needed for slicing peppers and separating onion rings.
• Cutting Board: Provides stable surface for chopping vegetables.
• Brush: Applies olive oil to vegetables and bread before grilling.

Toast. Chop. Toss. The Ina Panzanella Process

Tuscan Summer Bread Salad

• Grill Preparation Ignite the charcoal grill until it radiates intense heat, creating the perfect cooking surface for your summer feast.
• Flavor Base Craft a zesty dressing by blending tangy vinegar, aromatic garlic, and robust mustard into a smooth, vibrant mixture.
• Vegetable Collection Gather fresh cucumber, ripe tomatoes, fragrant basil, and briny capers in a spacious mixing bowl, creating a colorful garden medley.
• Vegetable Charring Brush onion slices and peppers with golden olive oil, then grill each side until they develop beautiful caramelized edges and smoky undertones.
• Veggie Transformation Slice grilled peppers into rustic strips and separate onion rings, folding them gently into the waiting vegetable mixture.
• Bread Transformation Coat bread slices with olive oil and toast on the grill until they turn into crispy, golden-brown croutons with delightful char marks.
• Final Symphony Drizzle the prepared vinaigrette over the warm ingredients, tossing everything together to create a harmonious summer salad bursting with Mediterranean flavors.

Salad Additions for Boldness or Fresh Herbs

• Select charcoal or gas grill for consistent heat and perfect caramelization of vegetables and bread.
• Choose rustic, day-old Italian or sourdough bread with sturdy texture that holds up well during grilling and absorbs vinaigrette beautifully.
• Replace bell peppers with zucchini, eggplant, or asparagus for different flavor profiles and seasonal variety in the salad.
• Watch bread closely while grilling to prevent burning, aiming for golden-brown color and crispy exterior with slight char marks.
• Prepare vinaigrette and chop vegetables in advance, allowing flavors to meld and saving time during meal preparation.

Serving Warm or Chilled? Here’s How to Plate It

• Serve Up Summer Freshness: Pair this vibrant grilled panzanella salad with light proteins and cool beverages for a complete meal experience.
• Protein Partner: Grill some juicy chicken breasts or grilled shrimp alongside the salad to add a protein boost and create a satisfying main course.
• Wine Companion: Select a crisp white wine like pinot grigio or sauvignon blanc that complements the bright, herbal flavors of the salad.
• Mediterranean Mood: Plate the salad with a side of creamy tzatziki or hummus to enhance the Mediterranean-inspired culinary journey and provide additional depth to the dish.

Leftovers? Here’s How to Store Bread Salads Smartly

• Quick Prep Strategy: Chop vegetables and mix vinaigrette up to 4 hours before grilling for enhanced flavor infusion.
• Smart Serving Suggestion: Best enjoyed immediately after assembling while bread remains crispy and vegetables are still warm.
• Refrigerate Wisely: Store leftover salad in an airtight container for up to 2 days, understanding bread will soften slightly but flavors will continue developing.
• Revive Leftovers: Gently warm at room temperature before serving, potentially adding fresh basil leaves and a quick drizzle of olive oil to refresh texture and taste.

Rustic Ina Garten Grilled Panzanella Salad Recipe

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4.7 from 15 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s grilled panzanella salad blends rustic Italian charm with summer garden flavors. Fresh ingredients and expert techniques create a memorable Mediterranean-inspired dish you can savor with friends.

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Ingredients

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• 1 red bell pepper, seeded and cut into 3 large pieces
• 1 yellow bell pepper, seeded and cut into 3 large pieces
• 1 large ripe tomato, cut into 1-inch cubes
• 1 red onion, sliced into ¼-inch rounds
• ½ hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick
• 10 large basil leaves
• 3 tbsps (45 mL) capers, drained
• 2 tbsps (30 mL) champagne vinegar
• 2 tbsps (30 mL) good olive oil
• ½ small ficelle, cut into 1-inch thick slices
• 1 tsp (5 mL) minced garlic
• ½ tsp (2.5 mL) Dijon mustard
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Grill Preparation: Ignite charcoal grill to high heat, lightly oil the grating to prevent ingredient sticking.
2. Vinaigrette Creation: Whisk garlic, mustard, vinegar, olive oil, salt, and pepper in a mixing bowl until smoothly combined.
3. Vegetable Assembly: Combine cucumber, tomatoes, basil leaves, and capers in a large bowl, seasoning with salt and pepper, then gently toss to integrate flavors.
4. Vegetable Grilling: Brush onion slices and bell peppers with olive oil, grill for 4 minutes per side until charred and tender, developing deep caramelized notes.
5. Vegetable Processing: Remove grilled vegetables, slice peppers into strips and separate onion rings, then fold into the cucumber mixture to enhance the salad’s complexity.
6. Bread Transformation: Coat bread slices with olive oil, grill until golden and crisp on both sides, creating crunchy textural elements for the salad.
7. Final Composition: Drizzle vinaigrette over the grilled vegetables and toasted bread, thoroughly mixing to ensure complete flavor integration, then serve while warmth and crispness are at their peak.

Notes

• Grill Temperature Matters: Ensure coals are scorching hot for perfect char marks and smoky flavor on vegetables and bread.
• Oil Coating Technique: Lightly brush vegetables and bread with olive oil to prevent sticking and enhance caramelization.
• Timing is Critical: Grill vegetables for exactly 4 minutes per side to achieve a tender-crisp texture without burning.
• Dress Just Before Serving: Add vinaigrette at the last moment to keep bread crisp and prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 150
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg