Grilled Panzanella is a nutritious and delicious summer dish. Grilling the vegetables and bread amps up the flavor of this great salad. Perfect for a quick weeknight dinner.
This will be a quick post since I’m a deep into wedding cakes at Cake Art Studio this week and need to get back out to my other kitchen. For this post I’m offering a quick and easy summer recipe. Since I had several 1/2 loaves of bread left over from my White Sandwich Bread post, and an abundance of summer veggies from the farm, it was the perfect time to make Panzanella (Bread Salad) for dinner.
Normally I use a good, crusty sourdough or other sturdy-textured bread for this salad because the bread chunks need to soak up the juices and still keep their shape. White sandwich bread would not be my first choice for this dish, but since my homemade sandwich bread has a stronger texture than packaged bread I figured I’d give it a try.
I laid thick slices of the bread out on a cooling rack for several hours to dry them out. Inspired by a salad I saw Bobby Flay make on his barbecue show, I grilled the bread and some of the veggies to boost the flavor, and to give the sandwich bread an extra crusty exterior. The mix of veggies was what I had in the refrigerator. Tomatoes are a must for this salad because the juices help moisten the bread, but otherwise you can mix it up based on what you have on hand. Good options for this salad are onion, cucumber, zucchini, summer squash, eggplant, and peppers.
A few curls of Parmesan and our quick and delicious summer dinner was ready.
For the Vinaigrette
For the Salad
Make the vinaigrette
Assemble the Salad
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