Grilled Panzanella Caprese Salad Recipe

This recipe is my go-to for a refreshing, vibrant salad that captures the essence of a sunny day with its mix of colorful, crunchy veggies and creamy mozzarella. Plus, the grilled rustic bread cubes give it that nostalgic, smoky flavor that reminds me of summer barbecues.

Relish the ideal combination of tastes in my Grilled Panzanella Caprese Salad. The cherry tomatoes and mozzarella in my version of the Caprese salad (a traditional Italian salad made with fresh mozzarella, tomatoes, and basil) work beautifully with the grilled rustic bread that provides a little char to each bite.

I toss in red and yellow bell peppers, thinly sliced red onion, and fragrant basil leaves and then drizzle olive oil and balsamic vinegar over the whole vibrant, fresh dish.

Ingredients

Cherry tomatoes are an excellent source of antioxidants and vitamin C, which together give them their characteristic sweetness.

Cucumber: Low in calories, provides a satisfying crunch, and is mostly water.

Red bell peppers are abundant in vitamins A and C, imparting both sweetness and vibrancy.

Yellow bell pepper contributes a mild, sweet flavor and a bright color.

Red Onion: Offers a strong taste with a touch of sweetness and is high in fiber.

Basil Leaves: A fragrant herb that boosts flavor, it’s packed with pure essential oils.

Mozzarella Fresca: A creamy composition, rich in protein and calcium.

Country Loaf: A source of carbohydrates that becomes crispy when toasted.

Oilve Oíl: Fat that’s beneficial to the heart, adds flare and finesse.

Ingredient Quantities

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 12 oz fresh mozzarella balls, drained
• 1 loaf rustic bread, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 garlic clove, minced

Instructions

1. Set your grill to medium-high heat and let it warm up.

2. In a big bowl, combine the bread cubes with 2 tablespoons of olive oil, the garlic, and a few pinches of salt.

3. Toast the bread cubes on the grill for about 2-3 minutes on each side, until they are golden and have grill marks. Remove and let cool.

4. In the same large bowl, combine the ingredients as follows: cherry tomatoes; cucumber; red and yellow bell peppers; and red onion.

5. Incorporate the toasted bread cubes into the medley of vegetables.

6. Take the fresh basil and tear the leaves. Add them to the bowl, where the mozzarella balls are waiting.

7. In a small mixing bowl, combine the leftover 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Whisk them together to create a cohesive, well-blended mixture.

8. Pour the dressing over the salad and mix gently to bring all elements into something resembling a cohesive whole.

9. For about 10 minutes, let the salad sit so that its flavors can meld together.

10. If you want to serve it with an extra touch, garnish it with more basil before it makes its way to the table.

Equipment Needed

1. Grill
2. Large bowl
3. Small mixing bowl
4. Whisk
5. Knife
6. Cutting board
7. Measuring spoons
8. Tongs or grill spatula

FAQ

• Can I use a different type of bread?Certainly! Any bread that is rustic or crusty will work; just ensure that it can stand up to the grilling process.
• Is it necessary to grill the bread?If you lack a grill, you can achieve the same smoky flavor and crispy texture by toasting instead of grilling.
• Can I prepare this salad ahead of time?You can prepare the ingredients and grill the bread a few hours in advance without mixing, but it’s best served fresh.
• What if I don’t have fresh basil?You can exchange other fresh herbs, such as parsley or mint, but the best flavor comes from fresh basil.
• How should I store leftovers?Keep any remaining food in a sealed container in the refrigerator, and eat it within two days. Reheating the dish might restore some of the bread’s crispiness, but the flavor should be just as good!
• Can I add protein to this salad?Absolutely, adding grilled chicken or shrimp would make it a more substantial meal.

Substitutions and Variations

One cucumber, large (1 lb), diced: Substitute with 2-3 Persian cucumbers or an English cucumber, diced.
Drain 12 oz. of fresh mozzarella balls: Substitute with burrata or sliced fresh mozzarella.
1 red onion, cut into thin slices: You can substitue it for 1 shallot, cut into thin slices; or 1/2 of a sweet onion, cut into thin slices.
1 red bell pepper, chopped; may substitute with orange or green bell pepper, chopped.
1 tablespoon balsamic vinegar: Substitute red wine vinegar or white wine vinegar for a different flavor profile.

Pro Tips

1. When grilling the bread cubes, make sure they are evenly coated with the oil and garlic mixture. This ensures they get a nice crust and have a consistent flavor.

2. To prevent the red onion from being too pungent, soak the sliced onions in cold water for about 10 minutes before adding them to the salad. This will mellow their flavor.

3. Use high-quality, fresh mozzarella for the best texture and flavor. If possible, opt for mozzarella di bufala for an even richer taste.

4. If your rustic bread is very fresh, let it sit out for a day or two before using it. Slightly stale bread will hold up better when toasted and mixed in the salad, providing a perfect texture balance.

5. Adjust the seasoning of the dressing right before mixing it into the salad. Taste and add more salt, pepper, or vinegar as needed to suit your preference.