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Photo Credit: Elizabeth Newman

Grilled Panzanella Salad

20 MINPrep Time
10 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This is one of my favorite summertime salads! Panzanella is a bread salad from Tuscany that traditionally uses day old bread. In this version of panzanella, I grill the bread and some summer veggies to enhance their flavor and dress them with a really high quality olive oil and balsamic vinegar. Simple and fresh, the is the perfect summer main course or side for grilled chicken, steak, or fish. Italian simplicity at its finest!
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Grilled Panzanella Salad

Servings

6

Prep Time

20 minutes

Cook Time

10 minutes

Calories

381

Author:

Giada De Laurentiis

Image of Grilled Panzanella Salad

Ingredients

Instructions

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. Arrange the bread slices and all of the vegetables in a single layer on a heavy baking sheet. Drizzle with ½ cup of the oil and season with ½ teaspoon of the salt and the pepper. Grill in batches until grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, cut the bread into 1-inch cubes and transfer to a large bowl. Chop the vegetables into 1-inch pieces and add to the bowl. Add the basil and toss together with the bread and vegetables to gently combine.
  3. In a small bowl, whisk together the remaining 2 tablespoons oil, the balsamic vinegar, and remaining ¼ teaspoon salt.
  4. Drizzle the dressing over the salad and toss until coated. Serve immediately.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
381
Amount/Serving % Daily Value
Carbs
37 grams
Protein
7 grams
Fat
25 grams
Saturated Fat
4 grams
Sodium
420 milligrams
Fiber
10 grams
Sugar
16 grams
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dairy free
nut free
vegan
vegetarian

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