Grilled Panzanella Salad

Grilled Panzanella Salad


Get the pan hot and constantly move the bread so that it does not burn on one side.

  • 6


  • Very easy



  • 8 cups day old bread, 1 inch cubes
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon Kosher salt
  • 1½ cups sungold tomatoes, halved
  • ¼ cup red onion, thin julienne
  • ¼ teaspoon smoked paprika
  • 1 cup cucumber, ¾ inch dice
  • 1 each Fresno chili, thinly sliced in rings
  • 1 loose cup Italian Parsley leaves
  • 1 loose cup basil leaves
  • Sherry vinaigrette
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  • Ingredients to prepare sherry vinaigrette:
  • 1/8 cup Sherry vinegar
  • 1/8 cup extra-virgin olive oil
  • ¼ cup grapeseed oil
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sugar


Directions to prepare sherry vinaigrette: Place all ingredients into a medium sized mixing bowl. Whisk together until completely combined.

Directions to prepare panzanella salad: Heat All-Clad outdoor round fry pan on the grill on high heat for 5 minutes.

In a medium mixing bowl toss bread, extra-virgin olive oil and salt until completely combined. Lay evenly in outdoor fry pan and char bread on all sides for about 10 minutes.

Remove bread from the pan with tongs and place into bowl with sherry vinaigrette. Add the remaining ingredients and toss until completely combined. Season to taste with salt and black pepper. Serve immediately.

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