Grilled Panzanella Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: Serves 4
  • Nutrition Info
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2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

2 teaspoons red wine vinegar

2 teaspoons fresh lemon juice

1 small clove garlic, minced

Kosher salt and freshly ground pepper

3 medium tomatoes, halved

6 scallions

2 large bell peppers (any color), quartered

1 medium zucchini, halved lengthwise

1 10-ounce loaf ciabatta or semolina bread, halved lengthwise

1/2 cup torn fresh herbs (basil, mint and/or parsley)

1/4 pound thinly sliced salami, cut into 2-inch ribbons


  1. Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
  2. Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
  3. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
  4. Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
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