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Cucumber Grilled Panzanella Salad

A crisp, late-summer twist on the classic bread salad. Juicy cucumbers and a few end-of-season tomatoes soak into garlicky grilled bread, tossed with a briny anchovy-caper vinaigrette. Salty ricotta salata crumbles — or creamy burrata dollops — finish it off in true Italian style.
Course Appetizer, Salad/Side Dish
Cuisine Italian American
Prep Time 15 minutes
Cook Time 8 minutes
Rest Time 10 minutes
Servings 6 Servings
Calories 487kcal
Author Meghan Birnbaum

Equipment

  • Chef's Knife
  • Large mixing bowl
  • Grill pan (for bread)
  • Whisk

Ingredients

Salad

  • ½ loaf Italian bread day old, torn into 1–2 inch chunks
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 large cucumbers cut into 1-inch chunks and lightly smashed
  • ½ small red onion thinly sliced
  • handful basil leaves fresh

Dressing

  • 2 anchovy fillets or 1 teaspoon anchovy paste
  • 1 small garlic clove grated
  • 2 tablespoons capers drained
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt & black pepper to taste

Cheese (choose one)

  • ½ cup ricotta salata crumbled
  • OR 1 ball burrata torn into pieces

Instructions

  • Grill the bread: Heat a grill pan over medium-high. Toss bread with olive oil and salt. Grill in batches, turning occasionally, until golden with charred edges but still chewy inside, about 6–8 minutes. (In between batches, you may want to make sure you remove all the crumbs so that they don’t burn.)
  • Make the dressing: In a small bowl, mash anchovies, garlic, and capers into a paste. Whisk in vinegar and mustard. Slowly drizzle in olive oil, whisking until emulsified. Season with salt and pepper.
  • Assemble the salad: In a large bowl, toss cucumbers, onion, and grilled bread with dressing. Let sit for 10 minutes so the bread soaks up the flavor.
  • Finish & serve: Transfer to a platter, top with either ricotta salata crumbles or torn burrata, and scatter basil leaves. Serve immediately.

Notes

  • Ricotta salata → sharp, salty, crumbly (more traditional).
  • Burrata → creamy, indulgent, very photogenic.
  • Make-ahead → Grill bread up to 1 day ahead; store airtight once cool.

Nutrition

Serving: 1Serving | Calories: 487kcal | Carbohydrates: 24g | Protein: 6g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 628mg | Potassium: 255mg | Fiber: 2g | Sugar: 13g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg