Grilled Panzanella and Romaine Salad

Panzanella—a Tuscan-style bread-and-tomato salad—meets Caesar salad in this grilled mash-up of two Italian favorites.

Serves: 6Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 1⁄4 cup Extra Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1⁄4 teaspoon ground mustard
  • Salt and freshly ground pepper
  • 1⁄2 loaf (about 7 oz.) sourdough bread, cut in half
  • 1 head romaine lettuce, cut in half the long way
  • 4 tomatoes, halved and seeded
  • 1⁄4 cup shredded fresh Parmesan cheese
  • 1⁄4 cup fresh basil leaves, torn
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons niçoise olives, sliced


  • Coat grill grate with cooking spray. Preheat grill to medium heat.
  • To make dressing: in a bowl, whisk together oil, vinegar, sugar, mustard, salt and pepper. Brush a small portion of it over cut sides of bread, romaine and tomatoes. Place bread on grill; grill 2 minutes. Add romaine and tomatoes; grill 1-2 minutes longer until just browned and starting to soften.
  • Cut bread into cubes. Chop lettuce and tomatoes. Place in salad bowl. Add cheese, basil, parsley, olives and remaining dressing. Toss gently to mix. Serve immediately.