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Summer Panzanella Recipe

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★★★★★

4.9 from 90 reviews

A vibrant and refreshing Summer Panzanella salad featuring grilled vegetables and toasted country bread tossed with fresh tomatoes, basil, and mozzarella, finished with a tangy balsamic glaze. Perfect for warm-weather dining, this Italian-inspired dish combines smoky charred flavors with bright, fresh ingredients for a deliciously light meal or side.

Ingredients

Scale

For the Grilled Vegetables and Bread

  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 slices country bread, each about 3/4-inch 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

For the Salad

  • 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 the Grill and Vegetables: Heat your grill to medium-high and oil the grates to prevent sticking. Brush the bread slices, zucchini halves, and onion wedges all over with extra-virgin olive oil. Season them generously with kosher salt and freshly ground black pepper.
  2. Grill the Bread and Vegetables: Place the bread and vegetables on the grill. Grill the bread until lightly charred and toasted, about 30 seconds to 1 minute per side. Grill the zucchini and onion until they are lightly charred and crisp-tender, approximately 3 minutes per side.
  3. Prepare the Bread and Vegetables for the Salad: Transfer the grilled bread, zucchini, and onion to a clean work surface. While still warm, rub the minced garlic onto both cut sides of the bread to infuse flavor. Allow everything to cool slightly to prevent wilting the fresh ingredients.
  4. Cut and Slice Ingredients: Cut the grilled bread into bite-size cubes. Thinly slice the zucchini crosswise into rounds. Chop the grilled onion into smaller pieces suitable for salad mixing.
  5. Make the Dressing and Toss: In a large bowl, whisk together the extra-virgin olive oil and red wine vinegar. Season the dressing with salt and pepper to taste. Add the bread cubes, sliced zucchini, chopped onion, diced tomatoes, cubed mozzarella, and torn basil leaves to the bowl. Toss everything gently to combine the flavors.
  6. Finish and Serve: Transfer the panzanella to a serving dish and drizzle generously with balsamic glaze to add a sweet, tangy finish. Serve immediately to enjoy the contrasting textures and vibrant flavors.

Notes

  • Use a variety of ripe tomatoes to enhance the flavor and color of the salad.
  • For a vegetarian option, this recipe is already suitable; omit mozzarella for vegan but consider a vegan cheese alternative.
  • Balsamic glaze adds sweetness; adjust the amount based on preference.
  • Grilling adds a smoky depth; if a grill is not available, you can char vegetables in a hot skillet or broil in the oven.
  • Serve immediately after assembling to prevent the bread from becoming soggy.

Keywords: Summer Panzanella, grilled vegetables, Italian salad, basil, mozzarella, tomatoes, balsamic glaze, summer recipe, grilled bread

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