Get ready to make this delicious Grilled Panzanella Salad by stopping at a local bakery. This Italian-inflected bread salad fills you up with chunks of sourdough bread, heirloom tomatoes, zucchini, red onion, and dandelion greens. If you already have a favorite source for sourdough, you know what to do. But, if you aren’t sure where to get a loaf of fresh sourdough, look at bakeries in your town. Pick up the rest of the ingredients at a local farmer’s market.
What is Panzanella?
Panzanella is a classic Tuscan bread salad. A lot of people love it for its ingenious use of stale or day-old bread. This refreshing summer dish typically combines chunks of crusty bread with ripe, juicy tomatoes, red onion, cucumber, and fresh herbs. The key to its charm lies in the bread’s ability to soak up the juices from the tomatoes and the tangy vinaigrette that you’ll drizzle on top. These juices soften the stale bread to a delightful chew while still retaining some texture. Originally panzanella was a frugal peasant dish to prevent food waste but these days you’ll find Panzanella as a refreshing component of Mediterranean cuisine, perfect for showcasing peak summer produce.
Grilled Panzanella Salad
- Yield: Serves 4-6 1x
Description
A perfect use for that day old sourdough bread you have lying around!
Ingredients
- 8–10 sourdough bread slices, thick cut
- ¼ cup extra virgin olive oil
- 1 zucchini (cut in half, lengthwise)
- 1 red onion (cut in half, lengthwise)
- 4 heirloom tomatoes (cut into bite size chunks)
- 12 small heirloom tomatoes (cut in half)
- 1 bunch dandelion greens (washed and bottom ends trimmed)
- 1 cup balsamic reduction
- ¼ cup lemon juice, fresh squeezed
- ½ cup extra virgin olive oil
- 1 cup fresh herbs (parsley, basil, chive)
Instructions
- Preheat grill to medium-high heat.
- Brush sourdough with olive oil and season with salt and pepper, grill bread until toasted with grill marks. Remove and cut into smaller chunks.
- Season zucchini and red onion with olive oil and salt and pepper
- Grill zucchini and red onion evenly on each side. Allow to cook and get grill marks. Set aside to cool.
- Cut zucchini and red onion into small bite size pieces.
- In a large mixing bowl combine; grilled bread, zucchini, red onion, tomatoes and fresh herbs.
- Toss to incorporate all ingredients.
- Drizzle lemon juice, olive oil over mixed salad. Toss gently to incorporate the dressing.
- Grate pecorino over salad and drizzle with balsamic reduction.
Recipe by Chef Kevin Hermann, 408 Heirloom
Styling by Keith Recker
Photography by Dave Bryce
Linens by Adiv Pure Nature
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