Grilled Panzanella Salad

Feel free to dress this salad with simple oil and vinegar for a more traditional approach to a Panzanella salad.

Grilled Panzanella salad is best eaten and served immediately. However, if you must prepare ahead, do not add the bread or the dressing until you are ready to eat to avoid the bread and vegetables becoming soggy.

Store leftovers in the fridge for up to 2 days, removing the grilled bread, and storing it at room temperature if preferred.

Traditionally Panzanella salad is made using soaked bread and storing the salad in the fridge overnight with the bread and dressing will achieve this effect if desired.