Grilled Panzanella Salad

This post may contain affiliate links. Please read my disclosure policy.

This Grilled Panzanella Salad starts with a bed of nutty arugula, topped with grilled skewers of cherry tomatoes and toasted bread and drizzled with a homemade tangy mustard vinaigrette — no bottled dressing or packaged croutons here. It comes together in about 20 minutes and looks like something straight off a restaurant menu.

We first had panzanella at a dinner party where the host served it tableside — John and I were both hooked from the first bite. Panzanella is simply an Italian salad built on stale or toasted bread, olive oil, and tomatoes, and it’s been on my radar ever since.

When I came across a recipe in an old magazine for an arugula salad with grilled toasted croutons on skewers, it ticked two boxes at once: panzanella and arugula, which happens to be John’s favorite green.

The mustard vinaigrette does double duty here — it’s both the dressing and the basting marinade for the skewers, which means one bowl, one whisk, and everything ties together beautifully.

For another delicious bread salad, try this Peach Panzanella Salad next time!

Ingredient Notes for Grilled Panzanella Salad

• Argula — The base for the salad. Choose arugula with no yellow spots for the freshest flavor.
• Tomatoes — Cherry or grape tomatoes hold up well when grilled.
• Bread — You’ll need a large loaf of either French or Italian bread. Stale or day-old is actually preferred, so it holds up better with the marinade.
• Parmesan cheese — Shaved Parmesan adds a sharp, salty finish that plays beautifully against the peppery arugula and tangy vinaigrette. 

Vinaigrette

• Red wine vinegar — Adds the acidity to the vinaigrette.
• Stone ground mustard — I like using Trader Joe’s stone ground Dijon for its heartiness and whole mustard seeds which add texture to the salad. 
• Garlic — Fresh minced garlic gives the vinaigrette a sharp, pungent bite that mellows slightly as it sits — another reason to make the dressing ahead.
• Extra virgin olive oil — The base of the vinaigrette — use a good quality extra virgin here for the most flavor.
• Salt — Season the vinaigrette to taste — the mustard and garlic carry a lot of flavor, so start with less than you think you need and adjust.
• Pepper — Freshly ground black pepper adds a subtle heat that complements the mustard. Add generously — this salad can take it.

Variations and Substitutions

• Try different greens. Baby spinach, kale, or mixed greens all work well in place of arugula — just keep in mind that the peppery arugula and tangy mustard vinaigrette are a natural pairing — milder greens won’t give you quite the same contrast.
• Make it gluten-free. Swap the French or Italian bread for a GF sourdough or your favorite GF loaf — just make sure it’s sturdy enough to hold up on the skewer.
• Swap the oil. Sunflower, almond, or avocado oil all work well in this vinaigrette if you don’t have olive oil on hand.
• Customize the skewers. Thread on bell peppers, red onion, or fresh mozzarella alongside the tomatoes and bread for a heartier, more colorful presentation.

How to Make Grilled Panzanella Salad

STEP 1 | Prep the skewers

Start by soaking the bamboo skewers in water for at least 30 minutes so they will not burn when placed on the grill.

STEP 2 | Cube the bread

Slice the loaf into 1-inch thick slices and cut into cubes a little larger than the tomatoes..

STEP 3 | Mix the dressing

In a small bowl, add the vinegar, garlic, and mustard and whisk them together. Drizzle in the olive oil next and continue to whisk it rapidly until it’s beautifully creamy. Season with salt and pepper.

STEP 4 | Assemble the skewers

Now you can begin assembling the bread cubes and tomatoes, alternating between the two, and place the full sticks on a platter. Using about two tablespoons of the vinaigrette, brush the skewers until they’re lightly coated. 

STEP 5 | Grill

Place the skewers directly over the heat on the grill for 5 minutes. Turn them frequently using grill tongs until the bread is toasty and golden brown. Carefully remove them from the grill and place them on a serving plate.

STEP 6 | Toss and serve

In a large bowl, toss the arugula with the remaining vinaigrette. Then, plate and serve with two grilled skewers per serving on top of the greens. 

Garnish this beautiful salad with shaved Parmesan cheese and add freshly ground black pepper to taste and/or a pinch of salt if desired. 

This salad is a great starter for this Easy Vegetable Skillet Lasagna, which is a delicious meatless Italian dish, or this creamy Shrimp Risotto Recipe.

Frequently Asked Questions

Storage Tips

This salad is best served fresh — if you expect leftovers, don’t toss the arugula with the vinaigrette. Store the grilled bread in a zip-lock bag at room temperature for 1–2 days. The remaining components — tomatoes, arugula, and vinaigrette — should be stored separately in the refrigerator for up to 3–4 days.

To serve, reheat the croutons in an air fryer or a 350°F oven until warm and toasted. Toss the arugula and tomatoes with the vinaigrette and serve with the croutons on top.

What to Serve With Panzanella Skewer Salad

This panzanella salad makes a natural starter or light lunch, but it’s also beautiful alongside a bowl of soup for a fuller meal. My copycat Olive Garden Zuppa Toscana Soup is a favorite pairing — the creamy, hearty broth balances the tangy vinaigrette beautifully. For a true Italian-themed dinner, try it with Nikki’s Pasta e Fagioli, a reader-favorite recipe from a dear friend.

Grilled Panzanella Skewer Salad

Author: Sheila Thigpen

Nutty arugula topped with a skewer of grilled tomatoes and multigrain croutons makes this tasty Grilled Panzanella Salad perfect for any summer lunch or dinner.

5 from 2 votes

PRINT RECIPE

PIN RECIPE RATE SaveSaved!

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 203 kcal

COOKING MODEPrevent screen from going dark.

Ingredients

  

1x2x3x

• ▢ 5 cups arugula 10 oz. pre-washed pkg.
• ▢ 1 pint cherry or grape tomatoes
• ▢ ½ loaf French or Italian bread
• ▢ 2 tablespoons shaved Parmesan cheese for garnish, `

Vinaigrette

• ▢ 2 tablespoons red wine vinegar
• ▢ 1 tablespoon whole grain mustard
• ▢ 1 clove garlic minced
• ▢ 4 tablespoons extra virgin olive oil
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper

Instructions

 

• Soak 8 bamboo skewers in water for at least 30 minutes. Preheat grill to medium heat.
• In a small bowl, whisk together the vinegar, mustard and garlic. Add the olive oil and whisk briskly until emulsified. Add salt and pepper and whisk once more; set aside.
• Slice the loaf into 1-inch slices and then into cubes that are slightly larger than the tomatoes. Alternately add the bread cubes and tomatoes to the skewers and place on a platter. Brush the skewers with the vinaigrette (using about 2 tablespoons).
• Grill the skewers over direct heat for about 5 minutes, turning frequently until the bread is toasted. Remove from heat.
• Toss the arugula with the remaining vinaigrette. For each serving, place two skewers on top of the greens and garnish with shaved Parmesan cheese and more freshly ground black pepper, if desired.

Notes

• Let the vinaigrette mixture sit for 4-5 hours to really enhance those delicious flavors.
• If the grill isn’t an option, place the skewers in the oven on a grill pan at 425 for 10-15 minutes and rotate after 3-5 minutes as the sides brown. You want them completely dried out and crispy. 
• This simple salad recipe is delicious as written, however, you can top it off with whatever your tastebuds scream for. Add color with green, red, or yellow bell peppers, red onion, cucumbers, sweet peppers, some mozzarella, or a few fresh veggies sitting on the counter.

Nutrition

Serving: 1gCalories: 203kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 13gCholesterol: 3mgSodium: 251mgFiber: 2gSugar: 10g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword grilled, Panzanella, skewered