Grilled Tomato Panzanella

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day-old bread. Grilling the tomatoes gives our version a delicious twist.
Grilled Tomato Panzanella image

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • High-heat cooking oil (such as sunflower, safflower or grape seed oil) as needed
  • 1 9-oz loaf whole-grain 
bread with seeds, cut into 
1 1/4-inch cubes (TRY: One Degree Foods Organic Sesame Sunflower Bread)
  • 2 cups grape tomatoes
  • 3 tbsp olive oil, divided
  • 1/4 cup balsamic vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1/4 cup lightly packed fresh basil leaves, chopped


  • 8 metal or wooden skewers (soaked if using wooden)


  1. Preheat grill to medium and lightly oil grate. To a large bowl, add bread and tomatoes. Drizzle 2 tbsp olive oil over top and toss to coat. Thread bread cubes onto skewers. Thread tomatoes onto separate skewers.
  2. Add bread skewers to grill. Grill bread, turning frequently, until toasted and golden on all sides, 5 to 6 minutes. About 2 minutes before bread is fully toasted, add tomato skewers to grill. Grill tomatoes for 1 to 2 minutes, turning frequently, until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off skewers into bowl with bread.
  3. Meanwhile, in a small bowl, whisk together vinegar, remaining 1 tbsp olive oil, garlic powder and Italian seasoning.
  4. Drizzle vinegar mixture over bread and tomatoes and toss to coat. Gently stir in basil.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 195
  • Carbohydrate Content: 22 g
  • Fat Content: 8 g
  • Fiber Content: 43 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 184 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 2 g