Ina Garten’s Grilled Panzanella Salad Recipe with Tuscan Inspiration

Grilled panzanella salad transforms ordinary ingredients into a vibrant culinary celebration of summer’s bounty.

Mediterranean roots shine through this rustic dish that mingles charred bread chunks with sun-kissed vegetables.

Fresh herbs and robust flavors dance across your plate, creating a symphony of textures and tastes.

Crisp vegetables meld seamlessly with smoky grilled elements, promising a delightful sensory experience.

Each ingredient contributes its unique character to this beloved Italian-inspired creation.

Seasonal produce becomes the star, elevating simple components into an extraordinary meal.

Hungry souls will find pure satisfaction in this delectable salad’s harmonious blend of ingredients: prepare to be delighted.

Why Grilled Panzanella Salad Feels Like Summer

• Unleash Grilling Magic: Transform ordinary ingredients into a smoky, charred masterpiece that elevates summer vegetables and bread with incredible depth of flavor.
• Quick and Easy Summer Sensation: Whip up this vibrant salad in just 20 minutes, making it perfect for spontaneous gatherings or weeknight dinners without complicated techniques.
• Texture Explosion: Experience a delightful contrast between crispy grilled bread, juicy tomatoes, and crunchy vegetables that create an exciting mouthfeel in every single bite.
• Fresh Mediterranean Vibes: Capture the essence of Italian countryside cooking with simple, high-quality ingredients that blend beautifully through grilling and a zesty vinaigrette.

What You’ll Need for Ina’s Grilled Salad

• Bread, French Baguette: A crusty bread that provides a delightful crunch and absorbs the vinaigrette beautifully.
• Olive Oil: Helps prevent sticking and adds rich flavor to grilled vegetables and bread.

• Cucumber, Tomato: Crisp and juicy base vegetables that bring freshness to the salad.
• Red Onion, Bell Peppers: Grilled to enhance their natural sweetness and add smoky depth.
• Fresh Basil: Adds a bright, aromatic herb flavor that complements the other ingredients.
• Capers: Small briny bursts that provide a tangy contrast to the salad.

• Garlic: Provides a sharp, pungent base flavor for the dressing.
• Dijon Mustard: Adds a subtle tang and helps emulsify the vinaigrette.
• Red Wine Vinegar: Brings acidity and brightness to the dressing.
• Salt, Black Pepper: Essential seasonings to enhance and balance the overall flavor profile.

Step-by-Step to Build the Best Panzanella

Step 1: Fire Up The Grill

Prepare charcoal grill until coals are intensely hot. Generously coat grilling rack with olive oil to prevent sticking.

Step 2: Craft Vibrant Vinaigrette

• Fresh garlic
• Dijon mustard
• Balsamic vinegar
• Olive oil
• Salt
• Black pepper

Set aside the zesty dressing.

Step 3: Prepare Fresh Vegetable Base

• Crisp cucumber
• Ripe tomatoes
• Fresh basil leaves
• Tangy capers

Sprinkle with salt and pepper, then gently toss ingredients.

Step 4: Char Colorful Vegetables

• Place oil-side down
• Cook 4 minutes
• Flip and brush with additional oil
• Grill another 4 minutes

Step 5: Slice And Integrate Grilled Vegetables

Remove grilled vegetables from heat. Slice peppers into half-inch strips. Separate onion rings. Add both to cucumber mixture.

Step 6: Transform Bread Into Crispy Croutons

Coat bread slices completely with olive oil. Grill until golden brown on both sides. Add toasted bread to vegetable blend.

Step 7: Finish And Serve

Drizzle prepared vinaigrette over entire salad. Toss ingredients thoroughly. Serve immediately while warm and vibrant.

Pro Tips for Toasting and Balancing Ingredients

• Bread Selection Matters: Choose a sturdy rustic bread like ciabatta or sourdough that can withstand grilling without falling apart.
• Timing is Key: Grill bread and vegetables just until they have beautiful char marks to enhance smoky flavor without burning.
• Dressing Technique: Whisk vinaigrette ingredients thoroughly and let sit for 10 minutes to allow flavors to meld together before drizzling over salad.
• Salt Strategic Placement: Sprinkle kosher salt on grilled vegetables immediately after cooking to help intensify their natural taste.
• Serving Temperature Tip: Serve panzanella salad slightly warm or at room temperature for optimal texture and taste experience.

How to Store Grilled Panzanella with Crunch

• Refrigeration Method: Transfer the grilled panzanella salad to a sealed glass container with a tight-fitting lid. Place the container towards the front of the refrigerator where temperatures remain most consistent, preventing ingredient degradation. Consume within 2 days for optimal flavor and texture.
• Quick Separation Technique: Keep bread and vegetable components separate when storing leftovers. Store croutons in a separate airtight container to maintain their crispy texture. Mix ingredients just before serving to prevent sogginess and preserve the salad's fresh, crunchy character.
• Ingredient Preservation Strategy: Remove fresh herbs like basil before refrigerating to prevent wilting. Wrap herbs in slightly damp paper towels inside a plastic bag to maintain their vibrant green color and prevent premature browning. Add fresh herbs just before serving for maximum visual appeal and flavor enhancement.

Flavorful Variations for a Panzanella Twist

• Summer Herb Garden Spin: Replace regular basil with a mix of fresh thyme, oregano, and parsley for an aromatic herb-packed version that brings Mediterranean countryside flavors to your plate.
• Protein Power Upgrade: Add grilled chicken, shredded mozzarella, or quick-seared shrimp to transform this salad into a complete meal with extra protein and richness.
• Mediterranean Fusion: Incorporate crumbled feta cheese, sliced kalamata olives, and a sprinkle of za'atar spice blend to give the salad an authentic Greek-inspired profile with tangy and earthy undertones.
• Spicy Smoky Edition: Include charred jalapeños, smoked paprika in the vinaigrette, and swap regular bread for a spicy chorizo-infused sourdough to create a bold, kick-up-the-heat version that tingles taste buds.

Grilled Panzanella Salad Recap

Grilled panzanella salad emerges as summer’s culinary champion, bringing Mediterranean charm straight to kitchen tables.

Mediterranean ingredients dance together in perfect harmony, creating sensory excitement with each bite.

Smoky grilled vegetables mingle with crisp bread pieces, transforming simple ingredients into something extraordinary.

Ina Garten’s recipe celebrates fresh produce and bold flavors, inviting home chefs to embrace rustic Italian cooking techniques.

Charred peppers and onions add depth while vinaigrette provides zesty brightness that elevates the entire dish.

Savor this incredible salad with friends, share its deliciousness on social media, and spark conversations about grilling magic that connects people through spectacular seasonal cooking.

Ina Garten Grilled Panzanella Salad Recipe

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4.6 from 15 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Ina Garten’s grilled panzanella salad brings rustic Italian charm to summer dining. Crisp grilled bread mingles with juicy tomatoes, fragrant basil, and rich olive oil, creating a Mediterranean masterpiece you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Vegetables:

• ½ hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick (0.5 cucumber)
• 1 large ripe tomato, cut into 1-inch cubes (1 tomato)
• 1 red onion, sliced into ¼-inch rounds (1 onion)
• 1 red bell pepper, seeded and cut into 3 large pieces (1 bell pepper)
• 1 yellow bell pepper, seeded and cut into 3 large pieces (1 bell pepper)

Herbs and Seasonings:

• 10 large basil leaves
• 3 tablespoons (45 milliliters) capers, drained
• 1 teaspoon (5 milliliters) minced garlic
• ½ teaspoon (2.5 milliliters) Dijon mustard
• Kosher salt
• Freshly ground black pepper

Dressing and Bread:

• 2 tablespoons (30 milliliters) champagne vinegar
• ½ small ficelle, cut into 1-inch thick slices
• 2 tablespoons (30 milliliters) good olive oil

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Instructions

1. Prepare the charcoal grill, ensuring the coals reach high temperature. Lightly coat the grilling rack with olive oil to minimize potential adherence of ingredients.
2. Create a vibrant vinaigrette by whisking together minced garlic, robust mustard, tangy vinegar, olive oil, salt, and black pepper in a compact mixing bowl. Reserve the mixture temporarily.
3. Assemble a fresh vegetable medley by combining diced cucumber, ripe tomatoes, fragrant basil leaves, and briny capers in a spacious bowl. Delicately season with salt and pepper, then gently intermingle the ingredients.
4. Carefully brush onion slices and bell peppers with olive oil on one surface. Position them on the grill, oiled side facing downward, and cook for approximately 4 minutes. Rotate the vegetables, apply additional oil, and continue grilling for another 4 minutes.
5. Extract the grilled vegetables from the heat source. Slice the peppers into half-inch (1.27 centimeters) thick strips and separate the onion rings. Incorporate these charred elements into the cucumber mixture.
6. Generously coat bread slices with olive oil on both surfaces. Place on the grill and toast until achieving a golden-brown exterior on each side. Integrate the crisp bread into the vegetable composition.
7. Drizzle the prepared vinaigrette over the vegetable and bread ensemble. Thoroughly blend the ingredients to ensure comprehensive flavor distribution. Serve immediately while maintaining optimal warmth.

Notes

• Select peak-season tomatoes bursting with sweet, sun-ripened flavor for unbeatable taste.
• Drizzle vegetables generously with olive oil to prevent sticking and enhance caramelization on the grill.
• Rotate bread and vegetables frequently to achieve uniform golden-brown grill marks without burning.
• Slice ingredients uniformly to guarantee consistent cooking and attractive presentation.
• Allow grilled components to rest briefly after cooking, letting flavors meld and juices redistribute naturally.

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

Nutrition

• Serving Size: 4
• Calories: 150 kcal
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg