Grilled Sourdough Panzanella

Grilled Sourdough Panzanella

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  • Prep Time


  • Total Time


  • Servings



  • 4-½

    -inch-thick slices (about 8 oz.) from the center of a round sourdough loaf (a boule)

  • ½

    cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1

    small shallot, sliced into thin rings

  • 3

    Tbs. red-wine vinegar

  • 1

    small clove garlic, coarsely chopped

  • 1-½

    lb. ripe, meaty tomatoes, cut into ½-inch dice (about 3-½ cups)

  • 1

    small English cucumber, seeded and cut into ½-inch dice (about 1-½ cups)

  • 3

    Tbs. chopped fresh basil

  • 3

    Tbs. chopped fresh mint

  • 2

    Tbs. capers, drained and rinsed


Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the oil and season it with 1/4 tsp. kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 min. per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes. Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.


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