RECIPE | Grilled Sourdough Panzanella Salad

Hola! Here we are on another fine Thursday in rainy Vancouver, and all I can dream about is grilled things. Yum! We are fortunate in that our BBQ is undercover – meaning that we can literally grill all-year-round. So much to the point that we were discussing last night how badly we need to clean our BBQ – even though we cleaned it no more than a month or so ago. I honestly don’t think we’ve used the oven, other than for toasting bread, in 4 months – ish. You know what though, I’m okay with that. Grilled things make me happy. And Grilled Sourdough Panzanella makes me even happier! 🙂

Grilled Sourdough Panzanella Salad

Serves 4


  • 4 slices, day-old, sourdough bread, cubed
  • 1/4 cup red onion, minced
  • 2 vine-ripe tomatoes, diced
  • 1 cup English cucumber, diced
  • 1 avocado, diced
  • 1 generous handful fresh basil leaves, thinly sliced
  • A couple ounces feta cheese, crumbled
  • Coarse salt & freshly cracked black pepper, to taste
  • Drizzle of my go-to vinaigrette, see below
  • Extra virgin olive oil

Preheat the grill/BBQ to medium high heat. Clean and oil the grill well. 

In a bowl, toss together the sourdough bread cubes with a little drizzle of olive oil, salt, and pepper. Carefully lay on the hot grill. Toss with tongs to ensure you don’t burn the bread too much, however, a little char is what you’re after. When the bread has a nice char, remove from the grill to a salad bowl. 

In the salad bowl, add red onion, tomatoes, cucumber, avocado, feta and basil. Drizzle over some vinaigrette, and toss to coat. Taste and adjust the seasoning with salt and pepper, if needed. 

Basic Vinaigrette


  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 Tbsp smooth Dijon mustard
  • Coarse salt & freshly cracked black pepper

In a mason jar, or container with a tight fitting lid – combine vinegar, oil, garlic, Dijon, and a pinch each of salt and black pepper. Place the lid on tightly, and shake, shake, shake. Remove the lid, taste, and adjust seasoning with salt and pepper, as needed. 

Have this Panzanella as a side with some delicious grilled protein, or simply have as a main course. It is plenty filling to stand up on its’ own. 




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