Grilled Panzanella Salad

Prep Time

15 minutes

Prep Notes

This is a great way to use of day old or even a couple day old baquettes.  I prefer the whole-wheat baguettes for the added fiber, but any baguette can be used. 

Cooking Time

10 minutes


6 servings


4 garlic cloves, minced

1/2 tsp. Dijon mustard

2 Tbsp. white wine vinegar

1/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste

15 fresh basil leaves,chopped coarsely

1 medium cucumber, seeded (or English cucumber) washed, sliced into 1/2-inch pieces

3 large ripe tomatoes,cut into 1-inch cubes

2 Tbsp. green olives, pitted and chopped (capers may be substituted)

1 medium red bell pepper ,seeded and quartered

1/2 large red onion, cuti n half and then 1/4 inch slices

1/2 small loaf crusty whole-grain French or Italian bread, cut into 1-inch slices, halved, spray lightly with olive oil mister


In mixing bowl whisk garlic, mustard, vinegar, oil, salt and pepper and set aside.

In large bowl gently combine basil, cucumber, tomatoes and olives.

Brush bell peppers and onion slices on one side with oil mixture. Place oil side down on hot grill and cook for 3-4 minutes. Brush other side with oil mixture, turn over and cook an additional 3-4 minutes.

Remove from grill. On cutting board, slice peppers into 1/2-inch slices and separate onion rings. Add to vegetables. Add oil mixture and toss to coat.

Toast both sides of bread until nicely browned. On a cutting board, cut in large chunks and add to the salad.  Toss to combine.  Serve and enjoy!


The bread can be day old or more.  The juices from the tomatoes and olive oil will revive it!


American Institute for Cancer Research