Panzanella Salad
fromcookjoyrecipes.comwww.cookjoyrecipes.com/panzanella-salad
This grilled Panzanella Salad is a smoky twist on the classic Tuscan bread salad, combining charred ciabatta, juicy ripe tomatoes, fresh basil, and a bold red wine vinaigrette. The grilled bread soaks up the tomato juices and dressing while staying crisp on the edges, creating a vibrant summer dish perfect as a side or light vegetarian meal.
Ingredients
Instructions
Place the thinly sliced red onion in a bowl of cold water and soak for 10 minutes to mellow its sharp flavor. Drain and pat dry.
Chop the tomatoes, toss with a pinch of salt, and place in a colander for 15 minutes to release excess juices. Reserve the tomato juices for the dressing.
Toss the ciabatta chunks with 3 tablespoons of olive oil and a pinch of salt. Grill over medium heat for 2–3 minutes per side until golden and lightly charred.
Whisk together 4 tablespoons olive oil, red wine vinegar, Dijon mustard, minced garlic, reserved tomato juices, salt, and black pepper until combined.
In a large bowl, combine grilled bread, chopped tomatoes, and drained red onion. Pour the vinaigrette over the mixture and toss gently to coat.
Let the salad rest at room temperature for 15–20 minutes so the bread absorbs the dressing and tomato juices.
Add torn basil leaves, toss lightly, adjust seasoning with salt and pepper if needed, and serve at room temperature.
Nutrition
- Calories
- 280 kcal
- Carbohydrate Content
- 32 g
- Protein Content
- 6 g
- Fat Content
- 15 g
- Saturated Fat Content
- 2 g
- Sodium Content
- 320 mg
- Fiber Content
- 4 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 12 g
- Serving Size
- 1 serving