Grilled Panzanella Salad Recipe

Name: Grilled Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
3
Brush the grill with olive oil.
4
Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper.
5
Grill cut-side down until slightly charred, about 2 minutes.
6
Transfer to a baking sheet.
7
Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper.
8
Brush the bread with olive oil.
9
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.
10
Transfer to the baking sheet and let cool slightly.
11
Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl.
12
Add the herbs, salami, dressing and any juices from the baking sheet.
13
Season with salt and pepper and toss.
14
Per serving: Calories 431; Fat 20 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,066 mg; Carbohydrate 50 g; Fiber 6 g; Protein 15 g
15
Photograph by Antonis Achilleos

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Panzanella Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions