Print

Ina Garten Grilled Panzanella

Ina Garten Grilled Panzanella
Print Recipe

This dish starts on the grill. Bread is toasted until crisp and smoky, vegetables soften slightly, and everything is finished with a bold vinaigrette. The bread absorbs just enough dressing to stay tender inside while keeping its structure. The result is rustic, vibrant, and deeply satisfying.

Ingredients

Scale

  • 4 cups rustic bread (ciabatta or sourdough), cut into large cubes

  • 3 tablespoons olive oil, plus extra for grilling

  • 1½ pounds ripe tomatoes, cut into chunks

  • 1 red bell pepper, seeded and cut into strips

  • 1 yellow bell pepper, seeded and cut into strips

  • ½ cup red onion, thinly sliced

  • ¼ cup fresh basil leaves, torn

  • ¼ cup fresh parsley, chopped

  • 3 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • ¾ teaspoon kosher salt (adjust to taste)

  • ½ teaspoon black pepper

Instructions

  • Prepare the grill – Heat grill to medium-high

  • Grill the bread – Brush bread lightly with olive oil and grill until crisp with grill marks

  • Grill the vegetables – Grill bell peppers until slightly softened and charred

  • Cool slightly – Let bread and vegetables rest briefly

  • Make the dressing – Whisk olive oil, red wine vinegar, Dijon, salt, and pepper

  • Assemble the salad – Combine bread, tomatoes, peppers, onion, and herbs

  • Dress and toss – Pour dressing over and toss gently

  • Rest before serving – Let sit 10 minutes so flavors combine

Find it online: https://inagartendishes.com/ina-garten-grilled-panzanella/