Grilled panzanella - step-by-step instructions

Panzanella is a salad of, or with, bread that has been soaked in dressing. It is often a tomatoey affair, and somewhat Tuscan, though bread salads can be found around the Mediterranean. Once bread stales, you can be English and toast it, or you can do what others do – make breadcrumbs, or drench it in something tasty.

This version has some raw vegetables, and some grilled ones – it is a superstar dish for the BBQ, and a superstar accompaniment to grilled foods. On rainy days, don’t despair, but heat a griddle pan – the effect, whilst less fun, is almost the same

You will need

A BBQ or griddle pan

Your pack serves 2 as a starter or side, or 1 as a main, and contains

1. Torn stale bread

2. A box of things that do not need cooking (likely raw tomato, already grilled and peeled peppers, basil, and perhaps another seasonal vegetable)

3. A box of things ready to grill (one or two of Tropea onions, courgettes, aubergines, girolles and the like)

4. A small container of tomatoey dressing (tomato, oil, vinegar, garlic and


Preheat the BBQ or griddle

  • Coarsely chop the tomato and basil. Put in a bowl with the other items that need no cooking (ready-cooked peppers, bread), season well with salt and dress with the tomato & oil dressing. Toss and leave to infuse.
  • Start grilling the vegetables that need it. Use a high heat and get nice char marks – its ok (even better), if they are only lightly cooked within.
  • Chop the grilled onions into 3-4cm lengths
  • Add to the salad, toss together and serve


ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain alliums and gluten.