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Bruschetta Panzanella Salad
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Grilled Bruschetta Panzanella Salad

How to make grilled panzanella salad, one of the most delicious Italian bread salads, a Tuscan peasant dish worthy of royalty!
Course Salads
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Florentina


  • 1/2 ciabatta bread
  • 2 lb heirloom tomatoes
  • 1/2 red onion thinly sliced
  • 2 clove large garlic
  • 1 c basil leaves
  • 1/3 c extra virgin olive oil
  • 3 tbsp red wine vinegar + more to taste
  • 2 tbsp capers
  • Sea salt to taste
  • Freshly cracked black pepper to taste


  • Slice the ciabatta bread into thick slices.
  • On a hot cast iron grill or grill pan char the bread quickly until nice grill marks for on each side. Take good care not to burn it.
  • Rub each side of each slice of the bruschetta ( grilled bread) with the garlic to your liking. Set aside and drizzle all over with some olive oil. Sprinkle with sea salt and allow to cool. Once cooled off and easy to handle, tear the bruschetta into small pieces and place into a bowl. You can use a serrated knife to cut it up if you prefer.
  • Slice the heirloom tomatoes and red onion and add them to the bowl with the bruschetta pieces.
  • In a small bowl whisk together the olive oil and red wine vinegar until combined. Season to taste with the sea salt and pour over the bruschetta panzanella salad.
  • Sprinkle the salad with the capers and toss to coat well. Adjust seasonings again to your taste and add the basil leaves on top.
  • Allow your panzanella salad to rest at room temperature for about 20 minutes before serving with freshly cracked black pepper on top.