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+ servings

Grilled Italian Sourdough Panzanella


  • 4 ½-inch thick slices (about 8 oz. from the center of a round sourdough loaf)
  • ½ cup olive oil
  • fine grain sea salt + freshly ground black pepper
  • 1 small shallot, sliced into thin rings
  • 3 Tbsp red wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1 ½ lb. ripe meaty tomatoes, cut into ½-inch dice (~ 3-½ cups)
  • 1 small English cucumber, seeded and cut into ½-inch dice (~ 1-½ cups)
  • 3 Tbsp fresh basil, chopped
  • 3 Tbsp fresh mint, chopped
  • 2 Tbsp capers, drained and rinsed


  • Heat a gas grill with all burners on medium
  • Brush the bread with ¼ cup of the oil and season it with a pinch of sea salt and a few grinds of black pepper
  • Grill the bread on both sides, checking frequently, until nicely browned (~ 3 to 4 minutes per side)
  • When the bread is cool enough to handle, cut it into small cubes (~ ½-inch in diameter)
  • In a small bowl, add the shallot and vinegar and soak for 10-15 minutes
  • With a slotted spoon, transfer the shallot to a large bowl, reserving the vinegar.
  • Sprinkle the garlic with ¼ tsp. kosher salt and mash it to a paste on a cutting board with the side of a chef’s knife.
  • Whisk the mashed garlic, the remaining ¼ cup olive oil, another pinch of sea salt, and a grind of black pepper into the reserved vinegar
  • Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot
  • Serve