I’m always surprised when I run into someone who’s never had panzanella before. I’ve been making it every summer for years and years. Probably for 20 or so. But maybe some people, when they read it, say huh? Thinking that it doesn’t appeal, or something? I really don’t know. But they’re missing out. Truly!
Over the years I’ve figured out what I love about panzanella: (1) the bread; (2) the tomatoes; (3) the combo of flavors; and (4) the texture of everything. In a way it’s like an unstructured gazpacho, sort of. The most important ingredients are the bread and tomatoes, though. The bread because it soaks up the juices from the tomatoes and whatever dressing you toss with it. The tomatoes, because this dish showcases true summer tomato succulence – the best thing about tomatoes – when they’re big, fat, juicy and flavorful.
A couple of years ago I posted a recipe for a Grilled Panzanella Salad. And it’s a good one – a bit more of a standard or traditional panzanella. This one today, though, veers off to the untraditional because I added a bunch of things that don’t normally go in one – like green beans, corn, arugula, fresh mozzarella, capers and tarragon. And I just LOVED this salad. It’s the best panzanella I’ve ever had. Period. I had my DH grill the bread for it, and he also grilled the corn and the bell peppers. I harvested tarragon, basil and tarragon from the garden to toss in it too.
I had some beautiful, huge tomatoes which is why I decided to make this salad. What better way to taste the deliciousness of summer tomatoes. I chopped up some hothouse cucumber, scooped in a little bit of capers, a few Kalamata olives (pitted and halved). I added in the grilled corn (cut off the cob after the grilling) and the chunked-up bell peppers. Scoops of fresh arugula was added in along with the mozzarella balls. Then I added the grilled and cubed sourdough bread. I add the tomatoes last because I like the juices from the tomatoes to soak into the bread. Lastly, a wine vinegar based vinaigrette is drizzled over it0. Toss and serve! To raves.
What I liked: every solitary thing about it. Deliciousness with every bite!
What I didn’t like: Absolutely nothing!
Summer Grilled Panzanella Salad
Recipe By: My own concoction
Serving Size: 6
NOTES: I prefer this salad made with relatively fresh bread – if it’s allowed to completely stale it gets hard. I let a sourdough loaf sit out at room temp overnight, then slice it, grill it and cut it up into cubes. The inside of the cubes still have some softness. Once the salad is completed, I like the bread to still have some dry bits (that happens only if you eat it instantly). If you prefer a wetter salad, just increase the dressing by about half. The fresh tomatoes provide a LOT of fluid which soaks into the bread anyway. The dressing just adds a bit of piquant. Don’t make this – under any circumstances – unless tomatoes are IN season.
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2 cloves garlic — mashed & minced
Salt and freshly ground black pepper to taste
14 ounces sourdough bread
Olive oil spray
1 cup hothouse cucumber — chopped
2 tablespoons capers
2 tablespoons Kalamata olives — halved lenghtwise
3 whole bell peppers — red, orange and yellow
2 whole corn on the cob
1/4 cup fresh basil — chopped (use more if you like it as much as I do)
1/4 cup Italian parsley — chopped
2 tablespoons fresh tarragon — minced (optional)
3 cups arugula — chopped some
1 cup fresh mozzarella — little balls or small chunks
2 1/2 pounds ripe tomatoes — peeled, large chop
1 cup green beans — cooked and chopped
Salt and freshly ground black pepper to taste
1. Combine vinaigrette ingredients and set aside for up to 2 hours.
2. Cut sourdough bread into 1-inch thick slices. Trim crusts off the bread. Spray with olive oil spray.
3. Prepare grill and quickly grill bread on both sides so it has grill marks, but it’s still a bit soft inside, 2-3 minutes over a hot fire. Set aside and when cool enough to touch, cut into bite-sized cubes.
4. VEGETABLES: cut bell peppers into big flat pieces, discarding core. Spray veggies with olive oil spray. Grill peppers and corn so both have grill marks, but don’t over cook them. Set aside and leave at room temp. Remove corn from the cob. Chop peppers into 1-inch chunks.
5. SALAD: In a large bowl combine all the ingredients – everything except the bread and dressing. Pile the grilled bread on top. Stir vinaigrette vigorously before starting to toss the salad. Pour the vinaigrette as evenly as possible over the bread and toss to combine. Serve immediately.
Per Serving: 477 Calories; 23g Fat (41.0% calories from fat); 18g Protein; 55g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol; 569mg Sodium.