Grilled Sourdough Panzanella Salad

Name: Grilled Sourdough Panzanella Salad
Prep time: 20 min
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 3 pounds tomatoes; 2 teaspoons kosher salt; 4 thick slices sourdough bread; 1/2 cup plus 2 tablespoons extra virgin olive oil; 2 cloves garlic; 1 shallot; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 2 cups sliced cucumber; 1/2 cup fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
5 mins
Servings
4 servings
Calories
315 kcal
Course
Salad
Cuisine
Italian

Grilled Sourdough Panzanella Salad

Benjamin Ramirez

Report

If you’re looking for the perfect summertime salad I have you covered! This grilled sourdough Panzanella salad is packed full of fresh summer tomatoes, cucumbers, grilled sourdough bread croutons, and drizzled with a homemade tomato water vinaigrette! It doesn’t get more flavorful than this!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

3 pounds tomatoes cored and diced
2 teaspoons kosher salt
4 thick slices sourdough bread
1/2 cup plus 2 tablespoons extra virgin olive oil
2 cloves garlic minced
1 shallot minced
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 cups sliced cucumber
1/2 cup fresh basil

Add to Shopping List

Instructions

Set a medium-sized mixing bowl under a strainer.
Add diced tomatoes to the strainer and sprinkle with kosher salt.
Toss to combine and let the tomatoes sit for at least 15 minutes to help release water from the tomatoes.
While the tomatoes sweat, start the bread.
Heat your grill to medium heat.
Brush both sides of the sourdough bread with 2 tablespoons of olive oil.
Add the bread to the grill and grill both sides until lightly charred.
Once toasted, remove from the grill and cut into large chunks, set aside.
Add your strained tomatoes to a large bowl.
In the bowl with the tomato water add garlic, shallot, vinegar, and mustard.
Whisk to combine.
Slowly stream in the remaining 1/2 cup olive oil until the vinaigrette is formed.
To the bowl of tomatoes add sliced cucumbers, basil, and bread chunks.
Add in the desired amount of the tomato water vinaigrette and let sit for 15 minutes before serving.

Nutrition Information

Show Details

Serving 1g Calories 315kcal (16%) Carbohydrates 51g (17%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 1068mg (45%) Fiber 6g (24%) Sugar 14g (28%)