Meet my new late-summer favourite: Grilled Corn Panzanella. There’s something magical about this Italian bread salad that captures the essence of late summer. The smoky sweetness of locally grown, charred corn pairs perfectly with the tangy bite of ripe cherry tomatoes, while the crunch of toasted ciabatta adds just the right amount of texture. It’s the kind of dish that feels both rustic and refined—perfect for savouring during a leisurely weekend lunch or as a standout side at your next end-of-summer barbecue. Trust me, this is the salad you’ll want to enjoy before the season slips away.
The History of Panzanella: From Italian Peasant Dish to Modern Favourite
Panzanella has humble beginnings in the heart of Tuscany, where resourceful cooks turned day-old bread and ripe vegetables into something extraordinary. This traditional Italian bread salad was a way to use up leftovers, transforming them into a flavourful celebration of the season’s best ingredients. Over time, the dish has been reimagined and adapted, but its essence—a simple, delicious way to enjoy fresh produce—remains the same.
Bread salads like Panzanella are a staple across Mediterranean cooking, with each region putting its own spin on how to breathe new life into leftover bread. If you’ve tried my Fattoush, you’ve seen how Lebanese cuisine does it—turning pita or tortillas into a vibrant, fresh salad. It’s about taking simple, everyday ingredients and turning them into something truly unforgettable.
What Makes This Grilled Corn Panzanella Special?
What makes this Grilled Corn Panzanella truly special is its perfect blend of textures and flavours. It’s a fresh, vibrant twist on a classic, crafted for those long, golden days of late summer. While Panzanella is traditionally an Italian bread salad, this version lets the fresh, sweet corn steal the spotlight. Bread salads can sometimes feel a bit too heavy, but this recipe strikes a perfect balance. The corn, freshly charred and still warm from the grill, adds a sweet, smoky crunch that pairs beautifully with the juicy tomatoes. The toasted ciabatta absorbs the tangy vinaigrette just enough to soften without losing its delightful crispness.
And let’s be honest—sweet corn is the quintessential late-summer vegetable. It’s hitting its peak season and I’m planning to savour it as much as possible until the last kernels are harvested in September. Whether you’re enjoying this salad as a light lunch or as a side dish at your next barbecue, it’s bound to become a new seasonal favourite.
Panzanella Ingredient Tips
- Bread: Go for sourdough ciabatta if possible. Its tangy flavour and hearty texture are perfect for soaking up the vinaigrette without getting too soggy. However, any rustic, crusty bread will work well in this salad.
- Corn: Grilling the corn is key. It intensifies the natural sweetness of the kernels and adds a delicious smoky depth that really elevates the dish.
- Basil: Fresh basil is a must. Tearing the leaves (rather than chopping) helps release their fragrant oils, infusing the salad with that classic, aromatic flavour.
Toast Your Bread for this Panzanella Recipe!
The secret to perfecting the texture in your Grilled Corn Panzanella lies in the bread. Like I said, choose a crusty loaf like Italian country bread or ciabatta—something sturdy with a chewy center and a crisp, crunchy crust. Tear it into pieces and, if you have the time, let it sit out uncovered for a few hours or overnight. This simple step helps the bread dry out just enough to soak up the vinaigrette without turning soggy. Before adding it to the salad, toss the bread with a drizzle of olive oil and toast it in the oven until it’s golden and crispy on the outside, while still retaining a bit of chew. This way, every bite will have the perfect balance of crunch and flavour.
Expert Tip: For an extra smoky flavour, you can toast the bread cubes directly on the grill instead of in the oven. Just be sure to watch them closely to avoid burning.
How to Make this Italian Bread Salad Recipe
Here’s how to whip up this delicious Grilled Corn Panzanella in no time:
- Grill the corn – Start by brushing three ears of corn with a bit of olive oil. Get them on the grill (or grill pan) until they’re beautifully charred—about 10-12 minutes. Once they’ve cooled down a bit, slice the kernels off the cob and set them aside.
- Toast the bread – Preheat your oven to 375°F. Cube up some ciabatta, toss it with olive oil, salt, and pepper, then spread it out on a baking sheet. Bake for around 10 minutes until the bread is golden and crispy. Keep a close eye on it to avoid burning!
- Mix the salad – In a large bowl, combine the grilled corn, toasted ciabatta cubes, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced onion, and torn basil leaves.
- Make the vinaigrette – Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined.
- Bring it all together – Pour the vinaigrette over the salad and give it a good toss. Let it sit for 15 minutes so the bread can soak up all those delicious flavours.
- Finish with feta – If you’re into it, sprinkle some crumbled feta on top just before serving.
Ways to Adapt this Italian Bread and Tomato Salad Recipe
- Try Different Vegetables: While tomatoes and corn are the stars here, you can mix things up by adding or substituting other vegetables like roasted bell peppers, zucchini, or even grilled peaches for a sweet twist. Or try my Peach Panzenella Salad made with capers and olives for a new twist.
- Keeps It Vegan: Skip the cheese and enjoy this delicious salad as is! You could also add some toasted nuts or seeds for a bit of extra crunch and protein.
What to Serve with Panzanella Salad?
This Panzanella is incredibly versatile—it shines as a light main course but also makes a hearty side dish for grilled meats or fish. For an extra boost of flavour, try topping it with grilled steak, just like in my Steak Panzanella Salad recipe. The combination of juicy, charred steak with the fresh, tangy salad is simply unbeatable.
Panzanella Questions & Answers (Q&A)
You can prep the components in advance, but I recommend combining and dressing the salad just before serving to keep the bread from getting too soggy.
Fresh, grilled corn is definitely the best choice for its sweet, smoky flavor. However, if you’re in a pinch, frozen corn works well too. Just sauté it quickly in a hot pan to add some color. If you’re substituting for 3 ears of fresh corn, you’ll need about 300 to 350 grams of frozen corn kernels.
Yes, you can steam the corn if you prefer, but keep in mind that grilling adds a smoky flavour that enhances the salad. Steamed corn will be sweeter and more tender, but it won’t have that charred, slightly smoky taste that makes this Grilled Corn Panzanella so special. If you choose to steam the corn, the salad will still be delicious, just with a milder flavour profile. diese gegrillte Mais Panzanella so besonders macht. Wenn Ihr den Mais dämpft, wird der Salat immer noch lecker sein, nur mit einem milderen Geschmacksprofil.
Grilled Corn Panzanella Recipe (Italian Bread Salad)
Ingredients
For the Salad:
- 2-3 tablespoons olive oil, for the corn and bread cubes
- 3 ears of corn, husked
- 4 slices ciabatta (or other rustic sourdough bread), cubed (about 200-225 g)
- 300 g cherry or grape tomatoes, halved
- 2 mini cucumbers, seeded and diced (about 250 g)
- 1 red bell pepper or large pointed red pepper, diced (about 150 g)
- 1 small red onion, thinly sliced
- 1 small bunch of fresh basil leaves, torn (2 generous handfuls)
- 75 g feta cheese, crumbled (optional add-in)
For the Vinaigrette:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Method
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Grill the Corn: Preheat the grill or grill pan to medium-high. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until charred. Let cool, then cut the kernels off the cobs.
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Toast the Bread: Preheat the oven to 375°F / 190°C (170°C fan-assisted). Toss ciabatta cubes with a little olive oil, salt, and pepper. Spread on a baking sheet and toast for about 10 minutes, until golden and crispy. Note: Keep a close eye on them towards the end to prevent burning. Let cool.
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Assemble the Salad: In a large bowl, combine the grilled corn, toasted bread, cherry tomatoes, cucumber, red pepper, onion, and basil.
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Make the Vinaigrette: Whisk together olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl.
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Dress and Serve: Pour the vinaigrette over the salad and toss to coat. Let sit for 15-20 minutes to absorb flavours. Top with crumbled feta, if using, and serve at room temperature. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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