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Panzanella

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Makes 4 to 6 servings 1x

Time 45 to 60 minutes

Units Scale

Ingredients

  • About 8 ounces baguette, ciabatta, or other crusty bread (preferably a little dry)
  • 1/4 cup good-quality olive oil
  • 2 tablespoons red wine vinegar or fresh lemon juice
  • 2 large fresh tomatoes, cut into bite- sized pieces
  • 1 small red onion, halved lengthwise and thinly sliced into half moons
  • 1 clove garlic, minced or pressed
  • About 1/4 cup roughly chopped fresh basil or parsley
  • Salt and pepper

Instructions

  1. Start the coals or heat a gas grill for medium- high direct cooking. Make sure the grates are clean.
  2. Cut the bread into 1- inch- thick slices. Put the oil, vinegar, tomatoes, onion, garlic, and basil in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat the vegetables.
  3. Put the bread on the grill directly over the fire. Close the lid and cook, turning once, until well toasted, 2 to 3 minutes per side; it’s fine if it gets a little charred in places. Transfer the bread to a cutting board. As soon as it cools enough to handle, cut the slices into bite-sized pieces. Add to the bowl and toss until everything is well combined. Let sit until you are ready to eat, at least 10 minutes; you want to give the bread time to absorb the dressing and tomato juices.

—Recipe from How to Grill Everything

Recipe variations

Caprese Panzanella More of a main dish, especially over a bed of salad greens: When you add the bread to the salad, add 8 ounces bocconcini (small mozzarella balls); if you like, halve or quarter them first.

Panzanella with Kale The stems here add intermittent crunch: Use 2 tablespoons each red wine vinegar and fresh lemon juice (instead of only vinegar). When you toss the salad, add 8 ounces kale (stems and all), finely chopped.

Fattoush: The Lebanese take on bread salad, loaded with fresh herb flavor. Substitute four 6-inch pitas for the bread and grill as directed; cut each into eight wedges. In a large salad bowl, whisk together six tablespoons good-quality olive oil and two tablespoons fresh lemon juice with some salt and pepper. Add 1/2 cup chopped fresh mint or basil, 1/4 cup chopped fresh parsley, one large fresh tomato, chopped, one cucumber, peeled and chopped, and one red or yellow bell pepper, chopped. Toss to combine and coat with the dressing, then add the pita wedges and toss again. Taste and adjust the seasoning, then serve.