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Summer Panzanella Recipe

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★★★★★

5 from 133 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/summer-panzanella-recipe/