Summer days call for something light, flavorful, and quick. This Grilled Panzanella Salad with ripe peaches, blueberries, and fresh basil comes together in under 30 minutes, bringing all the best seasonal tastes to your table.
I wanted to create something that captures summer, and nothing does that better than ripe peaches, blueberries, and fresh basil.
Table of Contents
What is Panzanella?
Panzanella is a classic Italian bread salad made with stale or toasted bread and fresh vegetables, traditionally including tomatoes and onions. The bread soaks up the juices from the veggies and any dressing, making it flavorful yet still slightly crunchy.
Why I Love This Grilled Panzanella Salad
- Perfect for using up ripe summer fruits.
- Great for outdoor dining or picnics since it’s easy to serve.
- Ideal for hot days when you want something light but satisfying.
Recipe Ingredients
Balsamic Vinegar – A tangy-sweet drizzle that ties together the peaches and blueberries.
Mozzarella – Creamy and mild, it balances the crunchy bread and rich fruit.
Blueberries – Sweet with a tart twist, they add a juicy burst alongside the grilled elements.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Veggies – Add vegetables like grilled zucchini, bell peppers, red onion, or even asparagus to the salad. You could also toss in some fresh cucumbers for a refreshing bite.
Garnish Options – Brighten the salad with fresh mint, or parsley. Crumbled feta or Parmesan cheese provides richness, while toasted nuts add texture. Citrus zest and cherry tomatoes or heirloom tomatoes round it out with fresh, tangy notes.
How to Make Grilled Panzanella Salad
Step #1: In a large serving bowl, whisk together 2 teaspoons of olive oil, 1 teaspoon of balsamic vinegar, and 1 teaspoon of honey. Add the peaches and toss well to coat.
Step #2: Slice the baguette horizontally down the middle (keeping the blade of the knife parallel to the cutting board), then brush each cut side with the melted butter.
Step #3: Heat a grill pan over medium; place the bread, buttered side down, onto the preheated grill pan and allow to cook for 2 to 3 minutes until toasted. Transfer to a cutting board and slice into bite-sized pieces.
Step #4: Place the marinated peaches onto the same grill pan and cook for 1 to 2 minutes per side until lightly grilled. While the peaches are grilling, add another tablespoon of olive oil, a teaspoon of balsamic vinegar, and ¼ teaspoon of each salt and pepper into the marinating bowl. Whisk well.
Step #5: Once the peaches are grilled, transfer them back into the large serving bowl. Add the bread pieces, blueberries, mozzarella, shallot, and basil to the bowl. Toss well and serve at once.
Expert Tips
Cut Bread into 1-inch Cubes – Cutting the bread into 1-inch cubes before grilling improves texture. You can use a grill basket to keep the cubes together and help them toast evenly.
Avoid Overdressing the Salad – Start with a small amount of dressing, toss, and add more if needed to prevent the salad from becoming too soggy.
FAQs
Adding grilled chicken, shrimp, or avocado can make it more substantial for a main meal.
A crusty bread like a baguette, sourdough, or ciabatta bread works best. Day-old bread is ideal because it holds its shape and absorbs the dressing without becoming too soggy.
Definitely! A lemon vinaigrette, red wine vinegar, or even a light honey-mustard would work well. Just keep it light so the fresh ingredients still stand out.
Storage Information
This Grilled Panzanella Salad is best eaten fresh to maintain the crunch of the bread and the brightness of the fruits. If you have leftovers, store them in an airtight container in the fridge for up to one day. However, the bread will soften over time.
Delicious Panzanella Variations to Try
Grilled Panzanella Salad Recipe
Ingredients
- 2 medium peaches - pitted and sliced
- 2 teaspoons + 1 tablespoon of extra virgin olive oil
- 2 teaspoons balsamic vinegar - divided
- 1 teaspoon honey
- 6 inches of baguette
- 2 tablespoons butter - melted
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup ripe blueberries
- 4 ounces cubed fresh mozzarella
- 1 shallot - peeled and thinly sliced into rings
- 1/2 cup fresh basil leaves - torn
Instructions
- In a large serving bowl, whisk together 2 teaspoons of olive oil, 1 teaspoon of balsamic vinegar, and 1 teaspoon of honey. Add the peaches and toss well to coat.
- Slice the baguette horizontally down the middle (keeping the blade of the knife parallel to the cutting board), then brush each cut side with the melted butter.
- Heat a grill pan over medium; place the bread, buttered side down, onto the preheated grill pan and allow to cook for 2 to 3 minutes until toasted. Transfer to a cutting board and slice into bite-sized pieces.
- Place the marinated peaches onto the same grill pan and cook for 1 to 2 minutes per side until lightly grilled. While the peaches are grilling, add another tablespoon of olive oil, a teaspoon of balsamic vinegar, and ¼ teaspoon of each salt and pepper into the marinating bowl. Whisk well.
- Once the peaches are grilled, transfer them back into the large serving bowl. Add the bread pieces, blueberries, mozzarella, shallot, and basil to the bowl. Toss well and serve at once.
NOTES
Nutrition
