This Grilled Panzanella Salad is summer on a plate. Smoky grilled bread, sweet & tangy marinated peppers, and a dollop of creamy whipped feta to bring it all together. It’s the ultimate grilled salad for warm days, naturally vegetarian or easy to make dairy-free.
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Why You'll Love this Panzanella Recipe:
- Ready in Under an Hour: This grilled panzanella salad makes a perfect summer side or light meal.
- Fresh Italian Flavors: This Italian summer salad is made with sweet marinated peppers and smoky grilled bread all brought together with creamy whipped feta cheese.
- Naturally Vegetarian: Made with simple ingredients that are naturally vegetarian, plus easily made dairy-free.
Key Ingredients:
- Grilled Sweet Peppers: Grilled until tender and marinated in a red wine vinaigrette for extra flavor, these add sweetness, zing, and a pop of color.
- Grilled Sourdough Bread: Thick slices grilled until golden and crisp, turning into the ultimate base for this Italian bread salad.
- Whipped Feta: A creamy blend of feta, cream cheese, olive oil, honey, and lemon. Tangy, smooth, and just a little sweet. It’s what takes this panzanella to the next level.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free Friendly: Just swap the sourdough for your favorite gluten-free crusty bread, like Schär’s Gluten-Free Deli-Style Bread (it's very similar to regular sourdough and available at Walmart!). Grill until golden, and it’ll still hold up beautifully in this grilled bread salad.
- Dairy-Free Option: Skip the whipped feta or sub in a dairy-free cream cheese and vegan feta, such as VioLife’s Just Like Feta, to keep that creamy, tangy finish without the dairy.
- Vegan Adaptable: Make it fully vegan by using the dairy-free feta swap above and replacing the honey with agave or maple syrup.
Panzanella Salad Variations:
- Caprese Panzanella: Swap the whipped feta for fresh mozzarella or burrata cheese, and toss in spliced cherry tomatoes and plenty of fresh basil. Grilled bread salad meets Caprese salad, simple, summery, and classic.
- Greek Panzanella Salad: Add cucumber, kalamata olives, red onion, and a sprinkle of oregano. Whipped feta (or a dairy-free alternative) ties it together.
- Grilled Peach Panzanella Salad: Sweet, ripe peaches are the star here. Pair the grilled peaches with with grilled bread, a drizzle of balsamic glaze, and a bit of whipped feta for a sweet-and-savory summer spin.
How to Make Grilled Bread & Marinated Peppers:
- Grill the Bread: Brush sourdough slices with olive oil and grill over medium-high heat for 60–90 seconds per side until golden and crisp. It’s the perfect base for any grilled bread salad.
- Grill the Peppers: Halve and deseed mini sweet peppers, toss with oil, and grill for 5–6 minutes per side until tender and slightly charred.
- Marinate for Flavor: Slice the grilled peppers and toss with red wine vinegar, olive oil, basil, and garlic. Chill for 30 minutes to 24 hours.
Tips for Grilling Bread without Burning:
- Medium-high heat (around 375–400°F) is ideal. This gives you that crispy, golden exterior without burning before the inside warms through.
- Use thick slices: Thin bread toasts too quickly. Go for slices at least ¾-inch thick.
- Light oil coating: Brush lightly with olive oil. Too much can drip and cause flare-ups.
- Don’t walk away: Peek after 45 seconds and rotate slightly if needed for even grill marks.
How to Make Whipped Feta with Honey:
- Gather your ingredients: Gather cream cheese, crumbled feta, extra virgin olive oil, honey, lemon juice, and salt.
- Blend until smooth: Add everything to a food processor and blend on high for about 1–2 minutes, scraping down the sides halfway through. The result should be creamy, tangy, and just slightly sweet. The perfect whipped feta recipe.
- Chill before serving: Refrigerate the whipped feta until ready to use. It’s a dreamy, versatile topping for salads, toast, or as a dip.
Tips for Success:
- Don’t Skip Marinating the Peppers: Marinating is key to developing deep flavors and tender texture. Even 30 minutes makes a big difference!
- Grill Bread and Peppers Separately: This helps you control cooking times (bread grills fast!) and prevents overcrowding, so everything gets that perfect char.
- Whip Feta Until Ultra-Smooth: Scrape down the bowl midway to ensure a creamy, fluffy whipped feta salad topping.
Make-Ahead and Storage:
- Make Ahead Tips: Marinate the grilled peppers up to 24 hours in advance for even deeper flavor. You can also prepare the whipped feta up to 3 days ahead and keep it refrigerated.
- Storage: Store the marinated peppers and grilled bread separately in airtight containers in the fridge for up to 2 days. Assemble the salad just before serving to keep the bread from getting soggy.
- Leftovers: Keep any leftover whipped feta in a sealed container in the fridge for up to 5 days. Give it a quick stir before serving again.
What to Serve with Grilled Panzanella Salad:
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- Easy Italian Chopped Chicken Salad
- Italian Salsa Verde Marinated Fresh Mozzarella
FAQ's:
What is Panzanella?
Panzanella is a classic Italian bread salad, traditionally made with day-old bread, tomatoes, and vinaigrette. This version puts a summer spin on it with grilled bread and marinated sweet peppers, giving it smoky flavor and vibrant color.
Can I make this panzanella salad ahead of time?
Yes, just keep the components separate. Marinate the peppers and make the whipped feta ahead, then grill the bread and toss everything together just before serving for the best texture.
What’s the best bread for panzanella?
Look for a crusty loaf like sourdough or ciabatta. These hold up well once grilled and tossed with vinaigrette.
Can I add protein?
Definitely! Try grilled chicken, shrimp, or chickpeas to turn this into a hearty main dish.
More Summer Salad Recipes You Will Love:
- Easy Greek Tortellini Salad with Smashed Feta Dressing
- Easy Cucumber Pasta Salad with Feta and Dill
- Easy White Bean Couscous Salad with Feta & Herbs
- Portillo’s Chopped Salad (The Best Copycat Recipe)
Recipe
Grilled Panzanella Salad with Whipped Feta & Marinated Peppers
This grilled panzanella salad is smoky, vibrant, and full of summer flavor. Made with golden grilled sourdough, sweet marinated peppers, and a dollop of creamy whipped feta, it’s a fresh Italian bread salad that’s easy to make ahead and naturally vegetarian (with simple swaps to make it gluten-free or dairy-free!).
Ingredients
For the Salad
- 1 small loaf sourdough bread or gluten-free alternative, cut into ¾-inch slices
- 1 tablespoon olive oil for brushing
- 1 1 lb bag mini sweet peppers, halved and deseeded
- Fresh basil leaves torn (for serving)
For the Pepper Marinade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 small clove garlic minced
- 1 tablespoon fresh basil finely chopped
- Salt & pepper to taste
For the Whipped Feta
- ½ cup feta cheese crumbled
- 3 oz cream cheese or dairy-free substitute
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup for vegan
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Grill the Bread: Brush bread with oil and grill over medium-high heat (375–400°F) for 60–90 seconds per side, until golden and crisp with light char. Set aside to cool slightly, then tear or cut into bite-sized pieces.
- Grill the Peppers: Toss peppers with olive oil and grill cut-side down for 5–6 minutes per side, or until tender and charred. Remove from heat, let cool slightly, then slice into strips.
- Marinate the Peppers: In a bowl, whisk together olive oil, vinegar, garlic, chopped basil, salt, and pepper. Add grilled peppers and toss well. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Make the Whipped Feta: Add feta, cream cheese, olive oil, honey, lemon juice, and a pinch of salt to a food processor. Blend on high for 1–2 minutes, scraping down the sides, until smooth and creamy. Chill until ready to use.
- Assemble the Salad: Toss grilled bread with marinated peppers and their juices. Spoon onto a platter, dollop with whipped feta, and top with torn fresh basil. Serve immediately.
Notes
- Watch the Bread Closely: Grilled bread cooks fast! Keep an eye on it to prevent burning. 60–90 seconds per side is usually perfect.
- Storage Tips: Store marinated peppers and grilled bread separately in the fridge for up to 2 days. Whipped feta keeps for up to 5 days.
- Gluten-Free Option: Use your favorite gluten-free crusty bread, like Schär’s Deli-Style (it grills up beautifully!)
- Nutritional Estimates are based on standard ingredients and may vary depending on the brands and substitutions you use.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 9gFat: 22gSaturated Fat: 6gCholesterol: 25mgSodium: 600mgFiber: 3gSugar: 6g
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