Summer Panzanella with Grilled Bread

# What You Need:

→ Bread

01 - 4 thick slices of rustic country bread (about 250 g)

02 - 2 tbsp olive oil

03 - 1 garlic clove, halved

→ Vegetables

04 - 400 g ripe mixed tomatoes (heirloom, cherry, or vine), cut into bite-sized pieces

05 - 1 small red onion, thinly sliced

06 - 1 small cucumber, sliced into half-moons

07 - 1 red bell pepper, diced

08 - 1 handful fresh basil leaves

→ Vinaigrette

09 - 4 tbsp extra-virgin olive oil

10 - 2 tbsp red wine vinegar

11 - 1 tsp Dijon mustard

12 - ½ tsp sea salt

13 - ¼ tsp freshly ground black pepper

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat. Brush bread slices with olive oil on both sides.

02 - Grill bread for 2–3 minutes per side until crisp and charred. Remove from grill and immediately rub the cut side of the garlic clove over the warm bread.

03 - Tear grilled bread into bite-sized chunks and place in a large salad bowl.

04 - Add tomatoes, red onion, cucumber, red bell pepper, and fresh basil to the bowl with bread.

05 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.

06 - Pour vinaigrette over salad and gently toss to coat all ingredients. Let sit for 10 minutes to allow flavors to meld and bread to soak up dressing.

07 - Serve at room temperature, garnished with extra basil if desired.

# Cooking Tips:

01 -

This salad is an invitation to embrace imperfection—no two bites are ever the same.
The grilled bread gives it a smoky backbone that makes even humble vegetables sing.

02 -

If the bread is still too soft when tossed, it turns gummy fast—wait until it’s really crisp and cool before adding vegetables.
Too much vinaigrette at once will overpower—drizzle a bit, toss, taste, then add more only if needed.

03 -