Summer Panzanella Recipe

Introduction

Summer Panzanella is a vibrant Italian bread salad bursting with fresh vegetables, creamy mozzarella, and fragrant basil. Grilling the bread and veggies adds a smoky depth that elevates this refreshing, rustic dish perfect for warm-weather meals.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 slices 3/4″-thick country bread
• 1 medium zucchini or summer squash, halved
• 1/2 large red onion, cut into 4 wedges
• Kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 4 cups diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
• 1 cup cubed fresh mozzarella
• 1/2 cup packed fresh basil leaves, torn into bite-size pieces
• Balsamic glaze, for drizzling

Instructions

1. Step 1: Heat your grill to medium-high and oil the grates to prevent sticking. Brush the bread slices, zucchini halves, and onion wedges all over with olive oil. Season them generously with salt and freshly ground black pepper.
2. Step 2: Grill the bread and vegetables until the bread is lightly charred and toasted—about 30 seconds to 1 minute per side. Grill the zucchini and onion until they’re lightly charred and crisp-tender, around 3 minutes per side.
3. Step 3: Transfer the grilled bread, zucchini, and onion to a work surface. Rub the minced garlic on both cut sides of the bread to infuse it with flavor. Allow everything to cool slightly before proceeding.
4. Step 4: Cut the grilled bread into bite-size cubes. Thinly slice the zucchini crosswise and chop the onion into smaller pieces.
5. Step 5: In a large bowl, whisk together the remaining olive oil and red wine vinegar. Season the dressing with salt and pepper to taste. Add the bread cubes, sliced zucchini, chopped onion, diced mixed tomatoes, cubed mozzarella, and torn basil leaves. Toss everything gently to combine.
6. Step 6: Drizzle balsamic glaze over the salad before serving for a touch of sweetness and a beautiful finish.

Tips & Variations

• Use day-old bread for better texture that holds up well after tossing with the dressing.
• Swap fresh mozzarella for burrata if you want a creamier salad experience.
• Try adding cucumbers or roasted bell peppers for extra crunch and color.
• If you don’t have a grill, a grill pan or broiler can be used to char the bread and vegetables.

Storage

Store leftover Panzanella in an airtight container in the refrigerator for up to 2 days. Because the bread softens as it absorbs the dressing, it’s best enjoyed the same day it’s made. To reheat, serve at room temperature or briefly warm the bread separately before mixing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Panzanella without grilling the bread and veggies?

Yes, you can toast the bread in a skillet or oven and use raw or sautéed vegetables instead. Grilling adds a smoky flavor but isn’t essential.

What type of bread works best for Panzanella?

Country-style or rustic Italian bread with a sturdy crumb works best because it absorbs the dressing without becoming too mushy.

Summer Panzanella Recipe

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This refreshing Summer Panzanella salad combines grilled bread, zucchini, and red onion with a medley of fresh tomatoes, mozzarella, and basil, all tossed in a tangy red wine vinegar dressing and finished with a drizzle of balsamic glaze. Perfect for warm weather, this vibrant Italian dish delivers a delightful mix of smoky, fresh, and savory flavors in every bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 slices country bread, each about 3/4” thick
• 1 medium zucchini or summer squash, halved
• 1/2 large red onion, cut into 4 wedges
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 4 cups diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
• 1 cup cubed fresh mozzarella
• 1/2 cup packed fresh basil leaves, torn into bite-size pieces
• Balsamic glaze, for drizzling

Instructions

1. Prepare and oil the grill: Heat your grill to medium-high heat and oil the grates to prevent sticking. Brush the bread slices, zucchini halves, and red onion wedges all over with extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper to enhance their natural flavors.
2. Grill bread and vegetables: Place the bread, zucchini, and onion on the grill. Grill the bread for about 30 seconds to 1 minute per side until lightly charred and toasted. Grill the zucchini and onion approximately 3 minutes per side, until they develop pleasant grill marks, become lightly charred, and are crisp-tender.
3. Prepare the grilled ingredients: Transfer the grilled bread, zucchini, and onion to a clean work surface. While still warm, rub the minced garlic on both cut sides of the grilled bread to infuse it with flavor. Allow all the grilled ingredients to cool slightly before proceeding.
4. Cut and slice the ingredients: Cut the grilled bread into bite-sized cubes. Thinly slice the grilled zucchini crosswise. Chop the grilled onion into manageable pieces for mixing into the salad.
5. Make the dressing and assemble the salad: In a large bowl, whisk together the 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. Season this dressing with salt and pepper to taste. Add the bread cubes, sliced zucchini, chopped onion, diced tomatoes, cubed mozzarella, and torn basil leaves. Toss everything gently to combine and evenly coat with the dressing.
6. Serve with balsamic glaze: Just before serving, drizzle the salad with balsamic glaze for a sweet and tangy finish that complements the smoky grilled flavors and fresh ingredients.

Notes

• Use day-old or slightly stale bread if available; it soaks up the dressing better without becoming too soggy.
• If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at a high temperature for similar results.
• Balsamic glaze can be found pre-made or made at home by reducing balsamic vinegar until thickened.
• For a vegan version, omit the mozzarella or substitute with plant-based cheese alternatives.
• This salad is best served shortly after assembling but can be refrigerated for up to 1 day.

Keywords: Summer Panzanella, Grilled Bread Salad, Italian Salad, Grilled Vegetables, Fresh Mozzarella Salad, Tomato Salad, Basil Salad