Grilled Green Panzanella Grilled Green Panzanella

Image: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Lara McGraw

Panzanella is a tangy Italian bread salad. For our take on the dish, we’ve grilled the bread for crisp texture and smoky flavour, and added grilled greens and fresh mozzarella for depth. 

  • Prep time 25 minutes
  • Total time 25 minutes


Honey Dijon Vinaigrette:


Preheat barbecue to medium heat (about 350°F); grease grill.

Honey Dijon Vinaigrette: In large bowl, whisk together vinegar, mustard, honey, salt and pepper; whisk in oil until combined.

Brush Swiss chard stems and leeks with 1 tbsp of the oil. Place on grill; cook, uncovered, flipping once, until tender and grill marked, about 10 minutes. Transfer to cutting board; let cool enough to handle. Cut into 1-inch pieces.

Meanwhile, brush both sides of bread with remaining 1 tbsp oil. Place on grill; cook, flipping once, until lightly toasted, about 4 minutes. Transfer to cutting board; cut into 1-inch cubes.

Add Swiss chard leaves, tomato, beans, walnuts, parsley and basil to Honey Dijon Vinaigrette; toss to coat. Add leeks, Swiss chard stems and bread; toss to combine. Sprinkle with mozzarella.

Makes 6 to 8 servings.


Nutritional facts PER EACH OF 8 SERVINGS: about

  • Fibre 7 g
  • Sodium 572 mg
  • Sugars 4 g
  • Protein 13 g
  • Calories 315
  • Total fat 18 g
  • Potassium 513 mg
  • Cholesterol 18 mg
  • Saturated fat 6 g
  • Total carbohydrate 26 g


  • Iron 22
  • Folate 46
  • Calcium 17
  • Vitamin A 21
  • Vitamin C 31
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Lunch & Dinner

Grilled Green Panzanella