Grilled Panzanella

You can grill the bread as soon as you pour the charcoal out of the chimney into the grill. Don’t walk away, as the bread cooks fast. Mix everything together and let it sit while you finish the rest of the meal.


  • 3 Tbsp. Champagne vinegar
  • 1 tsp. finely minced garlic
  • ½ tsp. Dijon mustard
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup extra virgin olive oil

  • 3 Tbsp. olive oil
  • 1 small French baguette, cut in half lengthwise
  • 1 tsp. kosher salt
  • 2 large, ripe heirloom tomatoes, cut into 1-inch cubes
  • 1 English cucumber, unpeeled, sliced ½-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • ½ red onion, thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 Tbsp. capers, drained


• Whisk together the vinegar, garlic, mustard, salt and pepper, then stream in the olive oil until combined. Set aside.

• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.

• Brush the baguette with olive oil and season with salt and pepper. Place on grill and cook just until grill marks appear and the bread is toasted. Cut into 1-inch pieces and set aside.

• In a large bowl, mix the tomatoes, cucumber, bell peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit 15 to 30 minutes for the flavors to blend.

Tags : Tomatoes