By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
363 cal · 12 min
Grilled Panzanella (Tomato & Bread Salad)
Recipe GLPR05159991e97903
Rate this recipe
Average rating: 3.8 (1)
A rustic Italian salad that combines sweet heirloom tomatoes with grilled foccacia bread, bound together with a simple olive oil and red wine vinegar dressing. Creamy mascarpone is folded in just before serving, along with fresh basil, creating a hearty side dish that's best enjoyed while the bread is still warm and the tomatoes have released their juices.
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Ingredients
4 tbsp olive oil
1 tbsp red wine vinegar
¾ tsp kosher salt
Black pepper to taste
9 oz foccacia bread, torn into 1½ inch chunks
3 medium heirloom tomatoes, chopped into ¾ inch chunks
2 oz mascarpone cheese
1 handful Handful of fresh basil leaves, torn
Directions
In a large serving bowl, whisk together the olive oil, red wine vinegar, kosher salt, and a pinch of black pepper until well combined.
Preheat your grill or broiler to high heat. Arrange the foccacia bread chunks on a grill grate or broiler pan and grill or broil for about 2 minutes, watching carefully, until the bread is lightly toasted with charred edges.
Transfer the warm grilled bread to the bowl with the vinaigrette, then add the chopped heirloom tomatoes. Toss everything together to coat evenly, then let the salad rest for 10 minutes at room temperature, allowing the tomatoes to release their juice and the bread to absorb the flavorful dressing.
Drop spoonfuls of mascarpone over the salad and gently toss to distribute the cheese throughout, being careful not to break up the bread pieces too much. Scatter the torn basil leaves over the top and toss once more. Serve immediately.
Comments
Heirloom tomatoes are seasonal and can be pricey or unavailable outside summer in Charlotte; plan for regular beefsteak tomatoes ($2–3 per lb) as a year-round substitute. The stated 12 minutes ignores the reality of grilling bread, letting it cool enough to cube, and assembling the salad, which realistically takes 20–25 minutes. Mascarpone is not a standard panzanella ingredient and will add $3–4 to the cost per serving; this recipe works perfectly with just good olive oil and vinegar, making mascarpone an unnecessary luxury. The dish is fresh and light, perfect for a summer weeknight, but it does not reheat well and must be eaten the same night.
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