Grilled Vegetable Panzanella Salad Recipe

Grilled Vegetable Panzanella

Outdoor grilling isn't just for meat, you can create exciting summer salads with your grill too! Classic panzanella, or panmolle, is a refreshing salad made up of onions, tomatoes, and soaked croutons. Originating in Tuscany, Italy, panzanella salad continues to dominate summer menus in central Italy and around the world. We enhanced the classic panmolle recipe by incorporating grilled seasonal vegetables.

Pair this panmolle salad with a charcuterie board, and you'll have a delicious Italian spread. Continue reading to discover our grilled panzanella salad recipe.

Grilled Vegetable Panzanella Salad Recipe

Recipe by:

Ronne Day

WebstaurantStore Food Stylist

Serves: 6 - 8

Total Time: 30 minutes

Ingredients and Equipment

  • 1/4 cup of white balsamic vinegar
  • 2 Tbsp. of finely chopped flat-leaf parsley
  • 2 Tbsp. of finely chopped garlic
  • Kosher salt and freshly ground black pepper
  • Grilled Vegetable Panzanella
  • 1/4 cup walnut oil
  • 1 lb. of quality loaf sourdough bread, cut into 3/4 inch slices
  • 4 ears of fresh corn
  • Olive oil to cover bread and corn
  • 2 1/2 to 3 lbs. of heirloom tomatoes (preferably different colors) diced into 3/4 inch cubes
  • 1/2 small sweet onion, sliced, about 1 cup
  • 2 Persian cucumbers, sliced lengthwise, then cut into 1/4-inch half moons
  • 8 oz. of cherry-sized mozzarella balls
  • 1/2 cup of fresh basil leaves (small whole leaves or large torn leaves)
  • 1/2 cup of pea shoots
  • Lemon wedges for serving
Grilled Vegetable Panzanella


  1. Heat grill to high.
  2. In a medium bowl, combine the vinegar, parsley, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the oil until the mixture is a suspended emulsion, and set aside.
  3. Lightly brush the bread slices and corn with oil, then season both.
  4. Grill the bread (about 3 to 4 minutes) and corn (about 4 to 5 minutes) until grill marks appear.
  5. Grilled Vegetable Panzanella
  6. Transfer bread and corn to a large cutting board.
  7. Cut the corn off the cob and cut the bread into 3/4 inch cubes.
  8. Transfer bread cubes and corn to a large serving bowl.
  9. Add the onion, cucumbers, and mozzarella. Toss with enough dressing to coat.
  10. Add the tomatoes and gently toss. Let them rest for 15 minutes.
  11. Toss with the basil leaves, garnish with the pea shoots, and serve with the remaining dressing and the lemon wedges.

Finished Product

Discover other recipes like this grilled panzanella recipe on WebstaurantStore's Instagram Page.

Grilled Vegetable Panzanella
Posted in: Recipes|By Angalena Malavenda
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business