This Grilled Panzanella Salad is summer time on a plate. Crisp & smokey grilled bread, tangy marinated peppers, and a dollop of creamy whipped feta on top to bring it all together. Elegant, naturally vegetarian, and easy to make gluten-free or dairy-free.
Why You'll Love this Grilled Panzanella Salad:
- Ready in Under an Hour: This recipe makes a perfect summer side (especially for get togethers!) or light meal.
- Mediterranean Flavors: This Italian-inspired bread 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 or gluten-free.
Jump to:
Key Ingredients:
- Grilled Sweet Peppers: Grilled until tender and then marinated in a red wine vinaigrette, these peppers add sweetness, a bit of zing, and a pop of color.
- Grilled Sourdough Bread: Thick slices grilled until golden and crisp.
- Whipped Feta: A creamy blend of feta, cream cheese, olive oil, honey, and lemon. Tangy, smooth, and just a little sweet.
Dietary Swaps:
- Gluten-Free: 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!).
- Dairy-Free: Skip the whipped feta or sub in a dairy-free cream cheese and vegan feta, (such as VioLife's Just Like Feta).
- Vegan: Make this salad fully vegan by using the dairy-free feta (again, VioLife's Just Like Feta really is almost just like feta!) and replacing the honey with agave or maple syrup.
Recipe Variations:
- Caprese-Style: Swap the whipped feta for fresh mozzarella or burrata cheese, and toss in spliced cherry tomatoes and plenty of fresh basil.
- Greek-Inspired: Add cucumber, olives, red onion, and a sprinkle of oregano. Whipped feta (or a dairy-free alternative) ties it together.
- Grilled Peach Panzanella Salad: Pair grilled peaches with grilled bread, a drizzle of balsamic glaze, and a bit of whipped feta for a sweet & 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.
- 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: Slice the grilled peppers and toss with red wine vinegar, olive oil, basil, and garlic. Chill for 30 minutes to 24 hours.
- Whip the Feta: In a food processor, blend all whipped feta ingredients until smooth, airy, and creamy.
- Mix & Serve: Mix all salad ingredients together, top with whipped feta, enjoy.
Tips for Grilling Bread without Burning:
- Medium-high heat (around 375-400°F) is ideal.
- Use Thicker Slices: Go for slices at least ¾-inch thick.
- Light Oil Coating: Brush lightly with olive oil. (But be careful not to use too much! Too much can drip and cause flare-ups)
- Don't Walk Away: Bread grills quickly. Peek after 45 seconds to check for doneness.
Tips & Notes:
- Don't Skip Marinating the Peppers: Marinating deepens flavors and gives a more tender texture. Even 30 minutes makes a big difference!
- Grill Bread and Peppers Separately: This helps you control cooking times (remember, bread grills fast!) and prevents overcrowding.
- Whip Feta Until Ultra-Smooth: Scrape down the bowl as needed and blend until smooth and airy.
Make-Ahead and Storage:
- Make Ahead: 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.
- Leftovers: This panzanella salad is best served fresh, but any leftovers can be kept in the fridge for up to 24 hours. 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:
Make a full summer-time Mediterranean spread with these recipes!
- 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
FAQs:
So, what is panzanella?
Panzanella is a classic Italian bread salad, traditionally made with day-old bread, tomatoes, and vinaigrette. This version puts a spin on it with grilled bread and marinated sweet peppers.
Can I make panzanella salad ahead of time?
You can prep the components ahead of time, 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.
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 chopped grilled chicken or shrimp to turn this salad into a full summer-time meal.
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
Crisp & smokey grilled bread, tangy marinated peppers, and a dollop of creamy whipped feta on top to bring it all together. Elegant, naturally vegetarian, and easy to make gluten-free or dairy-free.
Ingredients
- 1 small loaf sourdough bread or gluten-free alternative
- 1 tablespoon olive oil for brushing
- 1 1 lb bag mini sweet peppers halved and deseeded
- Fresh basil leaves torn for serving
For 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 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: Store marinated peppers and grilled bread separately in the fridge for up to 2 days. Once assembled this salad is best served fresh. Whipped feta keeps for up to 5 days.
- Gluten-Free: Use your favorite gluten-free crusty bread, like Schär's Deli-Style Bread (Can be found at Walmart!).
- Nutritional Estimates are approximate and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 9gFat: 22gSaturated Fat: 6gCholesterol: 25mgSodium: 600mgFiber: 3gSugar: 6g
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Must Love Garlic says
A lovely blend of textures and flavors, for sure a summer favorite!