Grilled Mediterranean Bread Salad

This vibrant grilled panzanella salad transforms rustic bread and summer vegetables into a hearty, satisfying meal that's perfect for outdoor dining. The smoky char from the grill adds incredible depth to this Italian bread salad, while white beans and artichoke hearts provide substance and Mediterranean flair.

I discovered this recipe during a summer when our garden was overflowing with bell peppers. Now it's become our go-to dinner for warm evenings when nobody wants to heat up the kitchen.

Ingredients

• Rustic bread loaf: The sturdier the better as it holds up to grilling and soaks up flavors without falling apart
• Bell peppers: Different colors add visual appeal and subtle flavor variations
• Sweet onion: Adds a caramelized sweetness when grilled that balances the acidic dressing
• White beans: Provide protein and creamy texture contrast to the crunchy vegetables
• Artichoke hearts: Their tangy flavor complements the smoky grilled elements perfectly
• Fresh basil: Essential for that authentic Italian flavor profile
• White balsamic vinegar: Milder and slightly sweeter than regular balsamic for a lighter dressing
• Olive oil: Use your best quality for maximum flavor in the dressing
• Lemon juice: Brightens the entire dish with fresh acidity

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to medium high heat. This ensures proper char without burning the ingredients. A properly preheated grill creates those beautiful grill marks and imparts the smoky flavor that makes this salad special.

Prepare the Ingredients:

Brush all sides of peppers, onion rings, and bread slices with olive oil. The oil prevents sticking and helps with browning. Season with salt right before grilling to prevent drawing out moisture prematurely.

Grill to Perfection:

Place vegetables and bread on the hot grill and cook until lightly charred on all sides. The bread should be toasty with nice grill marks, and the vegetables should soften slightly while maintaining some texture. This usually takes about 3 to 4 minutes per side depending on your grill temperature.

Prepare the Dressing:

Whisk together white balsamic vinegar, lemon juice, minced garlic, olive oil, salt and pepper in a small bowl until well emulsified. The combination creates a bright, flavorful dressing that will soak into the grilled ingredients.

Assemble the Salad:

Combine drained white beans and artichoke hearts in a large bowl with half the dressing. Cut cooled grilled vegetables into bite sized pieces and tear bread into rustic chunks before adding to the bowl. The varying textures create interest in every bite.

Finish and Serve:

Add torn basil leaves and toss everything gently to combine. Taste and adjust seasoning, adding more dressing as needed. The warm grilled ingredients will absorb the dressing beautifully, creating a harmonious blend of flavors.

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The white balsamic vinaigrette is truly the secret weapon in this recipe. I once made this salad for a potluck and watched as guests literally spooned extra dressing from the bottom of the bowl onto their plates. Its slightly sweet profile perfectly complements the smokiness from the grill.

Make Ahead Tips

This salad actually improves with a bit of time, making it perfect for entertaining. You can grill the vegetables and bread up to 8 hours before serving. Just store them separately unassembled, then combine with the dressing about 30 minutes before serving. This allows the bread to soften slightly without becoming soggy, while the flavors have time to develop and meld together beautifully.

Perfect Substitutions

This recipe welcomes adaptation based on what you have available. Zucchini and summer squash make excellent additions or substitutions for bell peppers. For a heartier version, replace white beans with chickpeas for more texture. No white balsamic? Regular balsamic works too, just expect a darker color to your dressing. In winter months, you can even make this indoors using a grill pan or by roasting the vegetables in a hot oven.

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Serving Suggestions

Serve this panzanella as a complete meal by itself or as a substantial side dish alongside grilled fish or chicken. For a beautiful presentation, arrange the salad on a large platter rather than a bowl, showcasing the colorful grilled vegetables. A chilled glass of Pinot Grigio or Sauvignon Blanc makes the perfect pairing for this Mediterranean inspired dish, enhancing its fresh, bright flavors.

The History Behind Panzanella

Traditional panzanella originated in Tuscany as a clever way to use stale bread when nothing went to waste in rural kitchens. The original version was simply soaked bread with onions and vegetables dressed with olive oil and vinegar. Our grilled version adds modern flair while honoring its humble origins. Italians would typically make this in summer when tomatoes were at their peak, but our grilled version extends the seasonal appeal beyond tomato season with its focus on grilled vegetables instead.

Frequently Asked Questions About Recipes

→ Can I make this salad ahead of time?

You can prepare the components ahead of time, but it's best to assemble just before serving. Grill the vegetables and bread, prepare the dressing, and store separately. Combine everything 15-30 minutes before serving to allow flavors to meld while maintaining the bread's texture.

→ What can I substitute for white balsamic vinegar?

Regular balsamic vinegar works well but will darken the dressing color. White wine vinegar with a touch of honey offers a similar flavor profile. Apple cider vinegar or champagne vinegar are also good alternatives, each bringing their unique character to the dish.

→ How do I prevent the bread from becoming too soggy?

Use bread that's slightly stale or well-toasted on the grill for better structure. Add the dressing gradually, starting with less than you think you'll need. If making ahead, keep the grilled bread separate until just before serving.

→ Is there a protein option to make this a complete meal?

While white beans already provide protein, you can add grilled chicken as suggested in the notes. Grilled shrimp, tuna, or salmon work beautifully. For vegetarian options, try adding grilled halloumi cheese or tofu marinated in similar dressing ingredients.

→ What type of bread works best for panzanella?

Traditional panzanella uses rustic Italian bread like ciabatta or country loaf. The key is choosing bread with a sturdy structure and good crust that won't disintegrate when dressed. Sourdough and French bread are excellent alternatives that hold up well to grilling and dressing.

→ Can I make this without a grill?

Absolutely! Use a grill pan on the stovetop or roast the vegetables and bread in a hot oven (425°F/220°C) until lightly charred. You can also broil the ingredients, watching carefully to prevent burning. These methods will provide similar charred flavors.