Grilled Ciabatta Panzanella

June 8th 2021

Today Whitney is showing us how to prepare a salad that combines fresh summer produce, ciabatta bread and fresh herbs. The best part - it will be on your table in under 20 minutes!

What sets this salad apart is the grilled ciabatta. Using the grill gets the bread perfectly toasted and adds signature grill marks.

Make sure you toss your salad well to make sure all ingredients soak up the juices from the tomatoes and flavorful dressing.

Get the full recipe for this perfect one bowl meal or stunning side dish below:


  • 2 large beefsteak tomatoes, chopped
  • 1 medium English cucumber, chopped
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ¾ tsp kosher salt
  • 2 medium shallots, finely chopped
  • ½ cup plus 2 tbsp extra virgin olive oil
  • ¼ cup plus 2 tbsp red wine vinegar
  • ½ tsp freshly ground black pepper
  • 1 loaf (16 ounces) ciabatta bread, halved lengthwise
  • 1 garlic clove, halved
  • 2 packages (8 ounces each) fresh mozzarella pearls, drained


          1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss tomatoes, cucumber, basil, parsley, and ¼ teaspoon salt. In large bowl, whisk shallots, ½ cup oil, vinegar, pepper, and ¼ teaspoon salt.
          2. Brush cut sides of bread with remaining 2 tablespoons oil; sprinkle with remaining ¼ teaspoon salt. Place bread, cut sides down, on hot grill rack; cover and cook 10 minutes or until lightly toasted and grill marks appear, turning once. Rub cut sides of bread with garlic; tear into bite-size pieces. Add mozzarella, tomato mixture, and bread to oil mixture; toss to combine.

                        Grilled Ciabatta Panzanella

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