We love this grilled vegetable panzanella salad — toasted sourdough, charred grilled vegetables, a bright basil vinaigrette and crumbled feta. It’s flavorful, satisfying, and perfect for warm weather.
I live for a panzanella salad!
Sturdy bread in a salad was what first made me fall for panzanella. Toasted sourdough cubes combined with soft, charred grilled vegetables create a bowl that’s equal parts texture and comfort — especially as the weather warms and the grill comes out.
The grilled vegetables become tender and deeply flavored, while the bread stays delightfully crunchy even after a toss with dressing. That contrast is what makes this salad so special. It’s filling enough to be a main course for a light lunch or dinner, but still feels fresh and summery.
This is a salad that everyone will love.
The vegetables are seasoned simply — salt, pepper, a little olive oil and balsamic — then grilled until slightly charred and sweet. The sourdough is brushed with olive oil and quickly grilled for toasty grill marks. Tossed together with a vibrant basil vinaigrette and finished with crumbled feta, the result is bright, savory and satisfying.
For the dressing, a classic basil vinaigrette is ideal — it’s easy to make in a blender or food processor and keeps in the fridge for a few days. The fresh basil, lemon and vinegar bring brightness that complements the smoky vegetables and rich feta.
Use any grill-friendly vegetables you enjoy. My favorites are bell peppers, red onion, zucchini, cremini mushrooms and asparagus — they soften, caramelize and become sweeter on the grill. You can also include broccoli or potatoes if you prefer heartier pieces. If you want tomatoes, add fresh ones raw rather than grilled so they keep their texture.
Toss the vegetables with salt, pepper, garlic powder, olive oil and a splash of balsamic before grilling to build flavor. This salad is excellent served warm right off the grill or at room temperature after it rests. It pairs beautifully with grilled steak, chicken or salmon, or stands alone as a satisfying vegetarian main.
Dream plate — it’s incredible.
Grilled Vegetable Panzanella Salad
Grilled Vegetable Panzanella Salad
4 people
Ingredients
- 4 thick slices sourdough bread
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 red onion, chopped
- 1 pound asparagus spears, cut into thirds
- 12 ounces cremini mushrooms, quartered
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil (for vegetables)
- 1 tablespoon balsamic vinegar
- 1/3 cup crumbled feta cheese
Basil Vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1/2 tablespoon red wine vinegar
- big pinch of kosher salt and pepper
- 1/3 cup olive oil
Instructions
- Preheat the grill to high.
- Brush or spray the sourdough with olive oil and sprinkle with a pinch of salt.
- Toss the vegetables with a big pinch of salt and pepper, garlic powder, olive oil and balsamic. Spread them in a grill pan.
- Grill the bread 1–2 minutes per side until toasty with grill marks. Grill the vegetables 10–12 minutes, tossing every 3–4 minutes, until tender and slightly charred.
- Cut the grilled bread into cubes. In a large bowl, toss the bread cubes and grilled vegetables together. Drizzle with basil vinaigrette and toss to combine.
- Sprinkle with crumbled feta and serve with extra dressing on the side.
Basil Vinaigrette
- Add all vinaigrette ingredients to a blender or food processor and blend until smooth. Store leftovers in a sealed container in the fridge for 3–4 days.
Did you make this recipe?
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I like a little veg with my bread salad.