Grilled Panzanella Salad

April 29, 2015

Author Notes:
It's best to make this dish at least a couple hours ahead of time and serve it at room temperature. At first, the dressing may not seem like enough, but don't be tempted to add more. If your tomatoes are really ripe, they'll release moisture into the salad over time. Just keep tossing every 20 to 30 minutes. This recipe was written by the Healthline Editorial Team:

Serves: 8


  • 3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices
  • 2 large tomatoes (about 1 lb.), trimmed and cut in half
  • 1 large red bell pepper, halved and seeded
  • 1 large green bell pepper, halved and seeded
  • 1 large red onion, sliced into large rings
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon capers, rinsed
  • 1/2 bunch (about 1/4 cup) fresh basil leaves, shredded
  • freshly cracked black pepper and kosher salt, to taste
In This Recipe


  1. Prepare grill for medium-high direct heat. Place bread slices on grate and grill, 1 to 2 minutes per side or until golden brown. Remove and set aside to cool slightly before cutting into large chunks.
  2. Place tomatoes (cut side down), peppers, and onion on grate and grill 2 to 3 minutes or until lightly charred. Remove and set aside to cool slightly before cutting into large chunks.
  3. In a large salad bowl, whisk together oil, vinegar, and any liquid released from the grilled tomatoes. Add bread, vegetables, and all the remaining ingredients except the basil and toss to coat. Let salad stand at room temperature at least 1 hour, tossing every 20 minutes. Add the basil and toss just before serving.

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