Grilled Panzanella Salad with Herbs de Provence

This twist on classic panzanella salad brings grilling into the spotlight — featuring lightly charred romaine, fresh tomatoes, crisp cucumbers, and fragrant Herbes de Provence. Perfect for a smoky, fresh Italian-inspired dish.

Prep & Total Time

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Servings: 4 people

Ingredients

Vinaigrette

• 3 tbsp extra virgin olive oil

• 2 tbsp Champagne vinegar

• 1 tsp stone-ground mustard

• ¼ tsp black pepper

• ¼ tsp sea salt

Lettuce

• 1 head romaine lettuce

• 1 tbsp extra virgin olive oil

• ¼ tsp sea salt

Bread

• 2 pieces sourdough bread

• 1 tbsp butter, softened

• 1 tsp Herbes de Provence

• ¼ tsp sea salt

Tomato Mixture

• 2 cups Roma tomatoes, diced

• 1 cup cucumber, cubed

• ½ cup red onions, diced

• ¼ cup julienned basil

Instructions

1. Preheat your grill to medium heat (~350°F). Real wood charcoal is preferred for flavor, but gas works well. Avoid instant-light briquettes to prevent unwanted flavors.

2. Slice the romaine lettuce head lengthwise in half. Rub each half with 1 tsp olive oil and sprinkle with ¼ tsp sea salt.

3. Butter both sides of the sourdough bread slices, then sprinkle with Herbes de Provence and ¼ tsp sea salt.

4. Place the lettuce halves and bread on the grill. Rotate once during grilling. Grill the lettuce until slightly charred and just starting to wilt, about 4–5 minutes. Toast the bread until golden and crisp, about the same time. Remove from the grill.

5. In a large bowl, combine tomatoes, cucumber, red onion, and basil. In a separate bowl, whisk together the vinaigrette ingredients: olive oil, champagne vinegar, mustard, black pepper, and salt.

6. Pour the vinaigrette over the tomato mixture and toss gently to combine.

7. To assemble, place grilled romaine halves on a serving platter. Cut the toasted bread into bite-sized pieces and toss with the tomato mixture. Spoon the tomato and bread mixture over the grilled lettuce and serve immediately.