Grilled Sourdough Panzanella Recipe

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A great summer salad to showcase summer tomatoes and grilled bread.
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  • 4 slices 1/2 inch thick sourdough bread
  • 1/2 cup extra virgin olive oil
  • kosher salt and black pepper
  • 1 small shallot
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, coarsely chopped
  • 1 1/2 pounds ripe, meaty tomatoes, cut into 1/2 cubes (1 1/2 cups)
  • 1 small English cucumber, cut into 1/2 cubes (1 1/2 cups)
  • 3 tablespoons fresh basil, chopped
  • 3 tablespoons fresh mint, chopped
  • 2 tablespoons capers, drained, rinsed
Container:Large Salad Bowl
20 mins
5 mins
25 mins
  • Heat grill to medium heat.
  • Brush bread with 1/4 cup olive oil and 1/4 teaspoon of kosher salt and a few grinds of pepper. Grill bread on both sides, watching closely, until nicely browned.
  • When bread is cool enough to handle, cut into 1/2 inch cubes.
  • In a small bowl, soak the shallots in the vinegar for 10 minutes. With a slotted spoon, transfer the shallots to a large bowl, reserving the vinegar.
  • Sprinkle the garlic with 1/4 teaspoon kosher salt and mash into paste with the side of a chef's knife. Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper into the reserved vinegar. Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with shallots.
  • Season the panzanella to taste with salt and pepper and serve.
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