Grilled Panzanella Salad

Grilled Panzanella Salad

Grilled Panzanella Salad

Grilled Italian bread, zucchini, bell pepper, fennel and cherry tomatoes, tossed with leafy green romaine and a balsamic dressing makes this panzanella salad a special dish for family and friends.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Salad
Cuisine Italian
Servings 10


  • 1 (9-ounce) package Fresh Express® Leafy Green Romaine
  • 1 (8-ounce) loaf Italian bread, cut into 1-inch slices, dried overnight
  • 1 cup olive oil, divided
  • 1 large zucchini cut in half lengthwise and then cut to 1/2-inch slices
  • 1 red bell pepper, cored, seeded, chopped
  • 1 fennel bulb, stalk cut off, cut into 1/2-inch pieces
  • 1 (10-ounce) package cherry tomatoes
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces fresh mozzarella cheese pearls
  • 1/2 cup fresh basil, thinly sliced


  • Heat an outdoor or indoor grill to high heat; oil the grill grate.
  • Lightly brush both sides of the bread with 1/4 cup oil. Grill for 2 minutes a side or until lightly toasted; set aside. Tear into small pieces.
  • Combine the zucchini, pepper, and fennel in a large bowl. Drizzle with 2 tablespoons oil; toss to coat.
  • Place a grill basket on the grill grate; heat for 5 minutes. Transfer the vegetables to the basket. Grill the vegetables for 5 to 8 minutes, turning them occasionally, until charred on all sides; set aside. Toss the tomatoes with 1 tablespoon oil; transfer to the grill basket. Grill for 3 to 4 minutes, turning frequently, until blistered on all sides; set aside.
  • Whisk the remaining olive oil, vinegar, mustard, Italian seasoning, garlic, salt, and pepper in a bowl.
  • Place the Fresh Express® Leafy Green Romaine, vegetables, bread, and cheese into a large bowl. Drizzle with the dressing; toss to combine. Sprinkle with basil.


Tip: The night before, slice the bread and place it on a sheet pan to dry it out.
Made with
Leafy Green Romaine

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