Grilled Ciabatta Panzanella

A great way to use fresh summer produce. Part of the Farm Fresh recipe collection, Summer Gatherings 2020 Magazine.

6 servings
20 minutes
10 minutes


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  • 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.