Colorful Grilled Panzanella Salad

This vibrant grilled panzanella salad has become my summer entertaining staple, transforming simple ingredients into a colorful feast. The smoky char from the grill elevates everyday vegetables and bread into something truly exceptional, creating a hearty meal that never fails to impress guests.

I first created this recipe during a backyard gathering when I needed something substantial yet light for a hot summer evening. The combination of grilled bread soaking up the tangy dressing while still maintaining some texture became an instant hit that friends now specifically request at our outdoor gatherings.

Ingredients

• Rustic bread slices: provide the perfect canvas for absorbing flavors while maintaining some structure after grilling
• Colorful bell peppers: add sweetness and vibrant color look for firm peppers with glossy skin
• Sweet onion rings: become caramelized and jammy when grilled choose Vidalia or Walla Walla for best results
• White beans: add protein and creamy texture rinse well to remove excess sodium
• Artichoke hearts: provide tangy contrast and meaty texture select water packed for cleaner flavor
• Fresh basil leaves: bring essential summer freshness use just before serving for brightest flavor
• White balsamic vinegar: offers sweetness without discoloring the vegetables unlike regular balsamic
• Extra virgin olive oil: pulls everything together look for a fruity medium bodied variety

Step-by-Step Instructions

Prepare Your Grill:

Heat your grill to medium high ensuring grates are clean and well oiled. This temperature allows vegetables and bread to char without burning while developing deep flavor. Allow at least 10 minutes for proper preheating.

Prepare Ingredients For Grilling:

Brush bread slices onion rings and pepper pieces generously with olive oil on all sides. This prevents sticking and promotes beautiful grill marks. Wait until just before grilling to sprinkle with salt as salt draws out moisture which can prevent proper charring.

Grill The Components:

Place vegetables and bread on the hot grill being careful not to overcrowd. Grill bread until golden with distinct grill marks approximately 2 minutes per side. Grill peppers and onions until they develop nice char marks and soften slightly about 3 to 4 minutes per side. The goal is tender crisp vegetables not mushy.

Prepare The Dressing:

Whisk together white balsamic lemon juice minced garlic olive oil salt and pepper until emulsified. The combination creates a bright acidic dressing that stands up to the bold grilled flavors while the garlic adds depth without overpowering.

Assemble The Salad:

Combine drained beans and artichoke hearts with half the dressing allowing them to marinate while you finish other components. Cut grilled vegetables into bite sized pieces and tear bread into rustic chunks. Toss everything together with fresh basil and additional dressing as needed.

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My absolute favorite part of this recipe is watching the transformation of simple bread into something extraordinary. My Italian grandmother would approve of this modern twist on using day old bread the philosophy of transforming humble ingredients into something special runs deep in our family cooking traditions.

Make Ahead Tips

This salad can be partially prepared in advance for easy entertaining. Grill vegetables and bread up to 4 hours before serving and store at room temperature. Prepare dressing and keep refrigerated for up to 3 days. Combine all elements except bread just before serving then add bread last to maintain some texture. If making completely in advance expect a softer more marinated result which has its own delicious appeal.

Seasonal Adaptations

Summer brings endless possibilities for this versatile salad. Substitute grilled zucchini summer squash eggplant or corn for incredible seasonal variations. In early summer add strawberries or peaches for unexpected sweetness. Late summer tomatoes bring juicy acidity that complements the grilled elements perfectly. Even winter versions work beautifully with roasted root vegetables and heartier greens for a completely different take on the same technique.

Serving Suggestions

Serve this substantial salad alongside simple grilled proteins like lemon herb chicken or garlic shrimp for a complete meal. For vegetarian options add grilled halloumi or smoked tofu to increase protein content. This salad shines as the star of a Mediterranean inspired spread alongside hummus tzatziki and olives. Consider serving slightly warm or at room temperature rather than cold for the fullest flavor expression.

Cultural Context

Panzanella originated in Tuscany Italy as a practical solution for using stale bread. Traditionally made with tomatoes and soaked bread this grilled version honors those resourceful roots while introducing modern techniques. The addition of beans reflects the Mediterranean diet emphasis on plant proteins while grilling introduces American outdoor cooking traditions creating a beautiful cultural fusion that respects both heritages.

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Recipe Questions

→ Can I make this Panzanella salad ahead of time?

You can prep components ahead of time, but for best texture, assemble just before serving. If needed, prepare the grilled vegetables, bread, and dressing separately up to a day ahead, then combine everything when ready to serve. This prevents the bread from becoming too soggy.

→ What type of bread works best for Panzanella?

A sturdy, rustic bread like ciabatta, sourdough, or country loaf works best as it holds up well when grilled and won't immediately turn soggy when mixed with the dressing. Day-old bread is actually ideal as it has a firmer texture that absorbs flavors beautifully.

→ How can I make this Panzanella without a grill?

You can easily adapt this to indoor cooking by using a grill pan, broiler, or oven. For oven method, brush vegetables and bread with oil, then roast at 425°F (220°C) until the vegetables are tender and bread is toasted. A cast iron skillet can also create nice char marks on stovetop.

→ What protein can I add to this salad?

While this salad already contains white beans for protein, you could add grilled chicken as suggested in the notes. Other excellent additions include grilled shrimp, flaked tuna, chickpeas, or for vegetarian options, grilled halloumi or tofu would complement the flavors nicely.

→ How long will leftover Panzanella keep?

Leftover Panzanella will keep in the refrigerator for 1-2 days, though the bread will continue to soften. For best results, consume within 24 hours. The dressing alone will keep for up to 5 days refrigerated and can be used on other salads or vegetables.

→ Can I use regular balsamic instead of white balsamic?

Yes, regular balsamic vinegar works well as a substitute for white balsamic, though it will darken the appearance of the salad slightly. Red wine vinegar or champagne vinegar are lighter alternatives that will maintain the bright colors of the vegetables.