Grilled Panzanella (Tomato & Bread Salad)
Ambitious Chef – Where Food Lovers Meet...
Ambitious Chef – Where Food Lovers Meet...
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  • 10 mins Cook time
  • 2 mins Total time
  • 12 mins Easy Italian side dish in less than
  • 15 minutes Author
  • 4 tbsp olive oil 1 tbsp red wine vinegar ¾ tsp kosher salt ⅛ tsp freshly ground black pepper 250 grams (9 ounces) foccacia bread, torn in 1½" chunks 3 medium heirloom tomatoes chopped in ¾” chunks (yields about 3 cups) handful of torn basil leaves 2 oz mascarpone Instructions In a large serving bowl, whisk olive oil with vinegar, salt and pepper. Grill (or broil) bread over high heat until lightly toasted and charred at edges, about 2 minutes (keep an eye on it). Add bread and tomatoes to bowl, tossing to coat with the vinaigrette; let stand 10 minutes for the tomatoes to release their juices and for the bread to absorb them. Drop spoonfuls of mascarpone onto the salad and gently toss. Scatter with basil leaves and toss again. 3.5.3208



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