Grilled Panzanella Salad Recipe
Grilled Panzanella Salad with colorful bell peppers, artichoke hearts, and white beans tossed in a flavorful white balsamic dressing. Make it on the grill for easy outdoor summer meals! Simple to make and totally vegan!
How to Make the Best Grilled Panzanella Salad
Grilled Panzanella Salad is a vibrant, rustic Italian bread salad that celebrates the best of summer grilling. This Tuscan classic gets an upgrade with charred bell peppers, sweet onions, and crusty bread, all tossed with hearty white beans and tender artichoke hearts. The smoky flavors from the grill pair beautifully with the tangy white balsamic dressing, creating a satisfying dish that works as a main course or a stunning side.
What makes this panzanella special is how the grilled bread soaks up the flavorful dressing while still maintaining a pleasant chew. The combination of textures—crispy charred edges, creamy beans, and tender grilled vegetables—makes every bite interesting. Plus, it’s completely vegan as written, though you can always add crumbled feta or goat cheese for extra richness.
This salad is perfect for summer entertaining since most of the work happens on the grill, keeping your kitchen cool. Make it ahead and let the flavors meld together, or serve it warm right off the grill. Either way, it’s a crowd-pleaser that brings a taste of Tuscany to your backyard barbecue.
Grilled Panzanella Salad
Grilled Panzanella Salad with colorful bell peppers, artichoke hearts, and white beans tossed in a flavorful white balsamic dressing. Make it on the grill for easy outdoor summer meals! Simple to make and totally vegan!
Ingredients
Salad
White Balsamic Dressing
Optional Additions
Instructions
Grilling
- Preheat grill to medium high.
- Brush olive oil on all sides of peppers, onions and bread slices. Sprinkle with salt just before placing on a preheated hot grill.
- Grill until peppers and onions are lightly charred on both sides and the bread slices are toasty on both sides. Set aside to cool.
Assembling the Salad
- In a small bowl, whisk together the white balsamic dressing ingredients.
- Drain the white beans and place them in a large bowl with the artichoke hearts.
- Add half of the vinaigrette and toss together.
- Cut the grilled veggies into bite-size pieces and tear the bread into bite-sized pieces. Add to the bowl along with fresh basil leaves.
- Taste and add more dressing, salt, and pepper as needed.
- Toss or top with any optional additions: cherry tomatoes, chopped romaine, kalamata olives, or cheese if desired.
Notes
- You can substitute grilled zucchini and summer squash for some of the bell peppers.
- Use cannellini beans or other white beans of your choice.
- This salad is naturally vegan but can be topped with feta or goat cheese if desired.
