When summer tomatoes are at their peak and the grill is the only way to cook, make this Grilled Summer Panzanella with Mozzarella and White Beans! Ripe heirloom tomatoes and their juices help flavor and soften the grilled bread, while white beans, herbs, and mozzarella provide additional texture. It's so easy to make an impressive meal with this recipe!
Grilling in summer is the best. Check out my recipes for hearty Grilled Zucchini and Burrata Bowls and the stunning Grilled Peach and Zucchini Salad for more ideas.
Ingredients
Heirloom Tomatoes: This is a recipe that will make the most of juicy, ripe, and flavorful tomatoes. Buy them in season and locally if possible to ensure the best flavor.
Italian Bread: Find a loaf that is sturdy and dense with a good crust. It will hold up to grilling well but also have enough heft to absorb all of the delicious juices from the tomatoes.
White Beans: I use a few varieties of canned beans for this recipe: canellini, great northern, or navy beans all work well. Rinse and drain them before adding to the salad.
Fresh Mozzarella: I like to incorporate torn mozzarella into the salad for the right texture, so use either one large ball or smaller pieces that are sold stored in water or a brine solution. Burrata cheese is also really delicious in this salad!
Basil and Oregano: Fresh herbs make such a difference in a salad, so find bright green leaves and only tear them into bite-sized pieces right before assembling the salad.
Garlic: Big cloves of garlic cut in half lengthwise are perfect for flavoring the bread right after it comes off of the grill.
Olive Oil: This recipe is a nice place to use extra virgin olive oil because that fruity rich flavor won't disappear behind other ingredients.
Preparation of the Panzanella
Start by slicing the bread into 1-inch thick slices. I like to add some olive oil, salt, and pepper into a pie plate to lightly coat the slices before placing them on the grill set at high. Grill the bread for 1-2 minutes per side and remove to a platter. Rub the bread slices with the cut side of the garlic cloves and set them aside. Allow the bread to cool before tearing into bite-sized pieces.
In the bottom of a large bowl, add olive oil, salt, pepper, torn basil and oregano, beans, and the tomatoes. Don't forget any of the juices that ran from slicing the tomatoes! They have so much flavor. Stir everything together well and allow it to sit for about 10 minutes to release more of the juices.
Add the cooled bread to the bowl and stir to combine. Allow the salad to sit for about 15 minutes before serving to let the bread soften and the flavors combine.
Serving and Storage
Serve the grilled panzanella salad as soon as the flavors have a chance to combine. Add a few leaves of fresh basil and a drizzle of olive oil right before bringing it to the table. This salad is best served on the day of preparation, but I don't think you'll have any leftovers to worry about.
FAQ for Grilled Summer Panzanella with Mozzarella and White Beans
Absolutely! If you have a grill pan, toast the bread in batches on the stove top. You can also toast the bread using the broiler function and your oven.
If you are serving a mixed crowd, this panzanella is hearty enough as a main dish for the vegetarians. Since the grill is already fired up, marinated chicken, steak, or shrimp makes a perfect main to go alongside this classic salad.
We prefer our panzanella on the simple side, but some additions could include thinly sliced onions, diced cucumber, or capers. Since the grill is already on, grilled zucchini or bell peppers would add even more grilled flavor and pump up the veggie quotient. Did you know that tomatoes weren't even an ingredient in this Tuscan salad until the 20th century?
Try It and Share!
I hope you give this Grilled Summer Panzanella with Mozzarella and White Beans a try and that it is a hit with your family. I want to see your results! Tag your photo with #planeatpostrepeat, pin my recipe, and mention me @planeatpostrepeat on Instagram so that I can give you a virtual high five and thank you for cooking one of my recipes. Comment below with any questions and please leave a review so others can find this recipe more easily!
Grilled Summer Panzanella with Mozzarella and White Beans
Equipment
- pie plate
- grill or grill pan
Ingredients
- 1-pound loaf Italian bread
- 6 tablespoon olive oil divided
- 4 cloves garlic halved lengthwise
- 15-oz. can white beans canellini, great northern, or navy beans
- 10-12 leaves basil
- 3 sprigs oregano
- 16-24 oz. heirloom tomatoes, roughly chopped
- 8 oz. fresh mozzarella or burrata
- 1 tsp kosher salt plus more, to taste
- black pepper to taste
Instructions
- Preheat your grill to high or place a grill pan over high heat on your stove.
- Add 4 tablespoons of olive oil to a pie plate and sprinkle with salt and pepper.
- Cut the bread into 1-1½" slices and lightly press both sides into the oil before placing them on the grill.
- Grill for 1-2 minutes per side, toasting the bread and getting a bit of charred grill marks. Cook in batches when you are using a grill pan on the stovetop.
- When the bread comes off of the grill, rub both sides with the cut side of a garlic clove and then let the bread cool down.
- In a large bowl, combine the remining olive oil, 1 teaspoon salt and pepper to taste, torn basil and oregano, beans, mozzarella, and tomatoes with any accumulated juices. Stir this mixture and let it sit for about 10 minutes. If you are using burrata, don't add it until step 8.
- Tear the bread into bite sized pieces and add to the salad. Stir again to get everything incorporated, taste for seasoning, and allow the salad to rest for 15 minutes.
- Serve with additional basil and a drizzle of olive oil for a garnish. If you are using burrata, cut it in pieces and add to the top of the panzanella.
Notes
Cassie says
Please comment below if you have any questions!