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Ina Garten Grilled Panzanella Recipe

Ina Garten Grilled Panzanella

Ina Garten’s Grilled Panzanella is a rustic Italian-inspired salad made with grilled bread, fresh tomatoes, cucumbers, and red onions, all tossed in a bright vinaigrette. Unlike traditional Panzanella, where the bread soaks up the dressing, grilling the bread first adds a smoky depth and crispy texture that makes this dish extra special.

Ingredients

Scale
  • ½ loaf of crusty ciabatta or French bread cut into thick slices
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 small red onion, thinly sliced
  • 1 yellow or red bell pepper, diced
  • ½ cup fresh basil leaves, torn
  • ¼ cup extra virgin olive oil (plus more for grilling)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup fresh mozzarella or feta cheese (optional)

Instructions

  • Preheat the grill – Heat a grill or grill pan to medium-high heat.
  • Brush bread with olive oil – Lightly coat both sides of the bread slices with olive oil.
  • Grill the bread – Place the bread on the grill and cook for about 2-3 minutes per side, until crispy with grill marks. Remove from heat and let cool.
  • Chop the grilled bread – Once cooled, cut the grilled bread into bite-sized cubes.
  • Prepare the vegetables – Dice the cucumbers, bell peppers, and onions, and halve the cherry tomatoes.
  • Make the dressing – In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking to emulsify.
  • Assemble the salad – In a large mixing bowl, combine the grilled bread, chopped vegetables, and fresh basil.
  • Toss with dressing – Pour the vinaigrette over the salad and gently toss everything together.
  • Add cheese (if using) – Sprinkle with fresh mozzarella or feta for extra creaminess.
  • Let it sit before serving – Allow the salad to sit for 10-15 minutes to absorb flavors.