Best 10 Grilled Panzanella With Italian Sausage And Chicken Recipes

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Welcome to the delightful world of culinary fusion, where we present a grilled panzanella salad that masterfully combines the vibrant flavors of Italy with the boldness of grilled sausage and chicken. This delectable dish, perfect for a summer cookout or a casual gathering, brings together classic Italian ingredients like fresh tomatoes, basil, and mozzarella, along with the smokiness of grilled meats. Get ready to tantalize your taste buds with a salad that offers a harmonious balance of flavors, textures, and colors, making it a true feast for the senses.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PANZANELLA SALAD



Grilled Panzanella Salad image

This Grilled Panzanella Salad is made with grilled veggies, hearty bread, chicken sausage, and a delicious vinaigrette.

Provided by Kristen Chidsey

Categories     Main Course

Time 25m

Number Of Ingredients 15

1/4 cup olive oil
1 lemon (juice and zest)
1 teaspoon capers
1/2 teaspoon salt
1 tsp oregano (dried)
10 ounces Chicken Sausages
1 cup sweet mini peppers
1 pint grape tomatoes (sliced in half)
8 oz Italian Bread
1 large head of romaine
4 small zucchini
1 sweet onion (optional)
1 tablespoon olive oil
1 teaspoon each of kosher salt and pepper
freshly grated Parmesan cheese for serving (optional)

Steps:

  • Prepare the vinaigrette by whisking all the ingredients together, until well combined and set to the side.
  • Preheat grill to medium.
  • Prepare vegetables by cutting head of lettuce in half, peppers in half, zucchini in half lengthwise and onion in large slices. Drizzle vegetables with olive oil and season with salt and pepper.
  • Slice bread into 1/2 inch thick slices. Lightly brush with olive oil.
  • Place sausage, peppers, zucchini, and onions on the main part of the grill. Add the bread slices to the top rack of the grill. Cover and grill for 3-4 minutes. Open grill and flip the veggies, sausage and bread. Cover and grill for another minute or two and then remove bread slices. Allow vegetables and chicken sausage to finish grilling, for about another 2-3 minutes. Remove vegetables and sausage from the grill. If desired, grill the halved romaine lettuce head for 2-3 minutes.
  • Remove everything from the grill and dice up into small bite size chunks.
  • Toss with tomatoes, vinaigrette, and grate fresh Parmesan over the entire salad. Serve immediately or after 1 hour to allow the bread to soften.

Nutrition Facts : Calories 219 kcal, Carbohydrate 22 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Sodium 468 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED CHICKEN PANZANELLA RECIPE



Grilled Chicken Panzanella Recipe image

Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.

Provided by Yvonne Ruperti

Categories     Entree     Dinner     Salads     Salad

Time 45m

Yield 6

Number Of Ingredients 11

1 (9-ounce) baguette, halved lengthwise
16 ounces boneless, skinless, chicken breast (about 2 large breast halves)
10 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 pounds tomatoes (about 4 to 5 large), cored, cut into 1 1/2-inch cubes
1 English cucumber, halved, cut into 1/2-inch half moons
1/2 small red onion, sliced thin
1/2 cup pitted kalamata olives, halved
3/4 cup basil leaves, roughly torn
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Steps:

  • Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.
  • Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.
  • Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.
  • Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.

Nutrition Facts : Calories 475 kcal, Carbohydrate 32 g, Cholesterol 48 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, Sodium 692 mg, Sugar 8 g, Fat 28 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

Steps:

  • Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
  • In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
  • When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
  • Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

GRILLED PANZANELLA WITH CHICKEN SAUSAGE



Grilled Panzanella with Chicken Sausage image

Number Of Ingredients 13

al fresco Roasted Pepper & Asiago chicken sausage
1 red onion, diced
2-3 bell peppers in a variety of colors, diced
1 baguette, cubed
3-4 large tomatoes (I used a combination of garden tomatoes and grape tomatoes for variety)
1 cucumber, diced
1 16-ounce package of fresh mozzarella cheese balls
1/2 cup olive oil
3 cloves garlic
1/4 cup balsamic vinegar
1 lemon
salt and pepper to taste
Optional: torn basil

Steps:

  • Cube your baguette and toss with olive oil and salt and pepper.
  • Place in a single layer on a baking sheet and bake at 375° for 5-7 minutes, or until the bread is nicely toasted.
  • In a grill pan or frying pan, cook your sliced al fresco peppers for 3-4 minutes or until they start to get crisp around the edges.
  • Remove them from the pan and set aside.
  • In the same pan, sauté your chopped peppers, onion, and garlic for 3-4 minutes.
  • Add your al fresco sausage back to the pan with your veggies and cook for a few more minutes.
  • In a separate container, combine 1/4 cup of your olive oil, 1/4 cup of balsamic vinegar, and the juice of 1 lemon. Salt and pepper to taste.
  • Combine toasted bread cubes with your sausage mixture, the diced tomatoes, cucumbers, and mozzarella cheese.
  • Toss with the dressing and let sit for 10 minutes to soak up all the flavors.

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Alfia Muzio

Categories     Tomato     Appetizer     Brunch     Side     Arugula     Spring     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

Grilled Tomatoes
1 bunch scallions
2 tablespoons olive oil
2 cups arugula
2 tablespoons red wine vinegar
Salt
Pepper
4 thick slices country-style bread (crusts removed)
1 garlic clove, halved

Steps:

  • Prepare Grilled Tomatoes.
  • Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.

PANZANELLA



Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories     Salad

Time 52m

Yield 8

Number Of Ingredients 11

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

  • In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  • In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  • Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA



Grilled Vegetables With Spicy Italian Neonata image

Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.

Provided by Kay Chun

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

Neutral oil, for greasing
4 bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips
3 zucchini (1 1/2 pounds), sliced 1/4-inch thick on the diagonal
3 Italian baby eggplants (1 1/2 pounds), sliced lengthwise 1/4-inch thick
1 1/4 cups extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
3 heads sturdy lettuce, such as romaine or radicchio, quartered through the core
2 tablespoons lemon juice
5 anchovy fillets, minced into a paste
1 garlic clove, minced
1 1/2 ounces sliced salami or soppressata, finely chopped (about ⅓ cup)
1/2 cup jarred sliced hot cherry peppers, finely chopped
1/2 cup pitted manzanilla or Cerignola olives, chopped
2 celery stalks, finely chopped (1 cup)
1/4 cup chopped parsley leaves

Steps:

  • Heat a grill to medium and oil the grates.
  • On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
  • Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
  • Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.

GRILLED SUMMER PANZANELLA



Grilled Summer Panzanella image

Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.

Provided by Megan Mitchell

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 ears sweet corn, husked
1 sourdough loaf, boule or pullman (about 1 pound)
Kosher salt and freshly cracked black pepper
1 pound heirloom tomatoes (any type will work)
4 Persian cucumbers, cut into 1/2-inch-thick half-moons
1/2 cup packed basil leaves, chopped
1/4 cup minced chives
2 to 3 tablespoons sherry vinegar, plus more as needed

Steps:

  • Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
  • Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
  • Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
  • Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.

PANZANELLA WITH GRILLED CHICKEN



Panzanella With Grilled Chicken image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h30m

Yield Six servings

Number Of Ingredients 18

1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled and coarsely chopped
1 teaspoon freshly ground black pepper, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts
Salt, to taste
1/2 cup fresh basil leaves, cut across into thin strips
8 cups crustless bread cubes (1 inch) from good, firm, country-style bread
About 1 1/4 cups water
9 large tomatoes, cored and cut into medium dice
1 large red onion, peeled and cut into small dice
4 large cloves garlic, peeled and minced
1 cup chopped Italian parsley
1 1/2 tablespoons chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1 tablespoon salt
Freshly ground black pepper to taste

Steps:

  • To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
  • To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
  • Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
  • Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1235 milligrams, Sugar 11 grams, TransFat 0 grams

PANZANELLA WITH GRILLED CHICKEN



Panzanella With Grilled Chicken image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h25m

Yield Six servings

Number Of Ingredients 18

1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, peeled and coarsely chopped
1 teaspoon freshly ground pepper, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts
Kosher salt, to taste
1/2 cup fresh basil leaves, cut across into thin strips
8 cups crustless bread cubes (1 inch), from good, firm, country-style bread About
1 1/4 cups water
9 large tomatoes, cut into medium dice
1 large red onion, peeled and cut into small dice
4 large cloves garlic, peeled and minced
1 cup chopped Italian parsley
1 1/2 tablespoons chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1 tablespoon kosher salt
Freshly ground pepper to taste

Steps:

  • To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and turn to coat on both sides. Marinate in the refrigerator at least 2 hours.
  • To make the salad, toss the bread with enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and coarsely chop the bread. Place in a bowl and toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Set aside.
  • Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
  • Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1236 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Choose ripe, juicy tomatoes for the best flavor.
  • Use a variety of herbs to add depth of flavor. For instance, basil, oregano, and thyme are classic Italian choices.
  • Don't overcrowd the grill when cooking the sausage and chicken. This will prevent them from cooking evenly.
  • Toss the salad gently to combine the ingredients without breaking up the tomatoes.
  • Serve the salad immediately or chill it for later.

Conclusion:

Grilled Panzanella with Italian Sausage and Chicken is a delicious and easy-to-make summer salad. It's perfect for potlucks, picnics, or a simple weeknight meal. The combination of grilled sausage, chicken, fresh vegetables, and tangy dressing is sure to please everyone. So fire up the grill and give this recipe a try!

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