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Grilled Panzanella Salad

Course Salad
Cuisine American
Keyword grilled panzanella salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 people
Cost 15


  • outdoor grill


  • 1 red onion sliced in to 1/2 inch slices
  • 1 yellow bell pepper cut in half, seeds removed
  • 1 orange bell pepper cut in half, seeds removed
  • 2 8-inch loaves ciabatta bread cut in half lengthwise
  • 1 cucumber skin removed. cut lengthwise, take a spoon and run down the center to remove the seeds. Cut into half moon shapes.
  • 1 cup grape tomatoes cut in half
  • 1 tbsp olive oil

For the vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1 clove garlic minced
  • 1 tsp dijon mustard
  • 2 tsp honey
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground black pepper


  • Preheat grill to 400 degrees or until coals start to turn white.
  • Place red onion, bell peppers and bread on a baking sheet and brush surfaces with olive oil.
  • Place onions and bell peppers on the hottest area of the grill. Place bread on the outer area of the grill so it will toast. Keep an eye on the bread so it doesn't burn.
  • Grill onion and bell peppers until charred on both sides. Remove from the grill.
  • While the bread and veg are cooling, make the vinaigrette. In a small bowl, whisk all the ingredients until thoroughly combined.
  • Cut the bread into 1/2 inch cubes. Cut the grilled veg into 1 inch pieces and place both in a large bowl. Add cucumbers and tomatoes to the bowl. Drizzle salad with vinaigrette and stir to combine.