Get ready to transform your ordinary salad routine with this mouthwatering Grilled Mexican Panzanella Salad that combines the smoky charm of grilled bread with vibrant Mexican-inspired flavors! Imagine crispy, golden bread cubes mingling with juicy cherry tomatoes, crisp cucumber, and a zesty lime dressing that will transport your senses straight to a sunny Mexican marketplace. This isn't just a salad - it's a culinary adventure that will make your taste buds dance and impress even the most discerning food lovers!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Stale bread
- Cherry tomatoes
- Cucumber
- Red onion
- Jalapeño
- Cilantro
- Lime juice
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients. Ensure you have stale bread, cherry tomatoes, cucumber, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and pepper ready for use.
- Preheat your grill to medium-high heat. This will prepare it for grilling the bread and vegetables.
- Cut the stale bread into bite-sized cubes, approximately 1-inch pieces. If the bread is very hard, you can lightly toast it in the oven for a few minutes to make it easier to handle.
- In a large mixing bowl, combine the bread cubes with a drizzle of olive oil, salt, and pepper. Toss well to ensure the bread is evenly coated.
- Place the oiled bread cubes on the grill. Grill them for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Once done, remove them from the grill and set aside to cool.
- While the bread is grilling, prepare the vegetables. Halve the cherry tomatoes and place them in a large bowl. Peel and dice the cucumber into small pieces, and add it to the bowl with the tomatoes.
- Thinly slice the red onion and jalapeño. If you prefer less heat, you can remove the seeds from the jalapeño before slicing. Add both to the mixing bowl with the tomatoes and cucumber.
- Finely chop the cilantro and add it to the bowl of vegetables. This will add a fresh flavor to your salad.
- In a small bowl, whisk together the lime juice, a couple of tablespoons of olive oil, and a pinch of salt and pepper to create a dressing. Adjust the seasoning to taste.
- Once the grilled bread has cooled slightly, add it to the bowl of vegetables. Pour the dressing over the salad and toss gently to combine all the ingredients, ensuring the bread absorbs some of the dressing.
- Allow the salad to sit for about 5 minutes to let the flavors meld together. This will also soften the bread slightly, making it more enjoyable to eat.
- Serve the grilled Mexican panzanella salad in bowls or on a large platter. Garnish with additional cilantro if desired, and enjoy your refreshing and vibrant salad!
Tips
- Bread Selection Matters: Use day-old or stale bread for the best texture. Crusty artisan bread or sourdough works wonderfully and prevents food waste!
- Grill Temperature is Key: Maintain a medium-high heat to get those perfect golden-brown bread cubes without burning them.
- Customize Your Heat: Remove jalapeño seeds if you prefer a milder version, or keep them for an extra spicy kick.
- Let It Rest: Allowing the salad to sit for 5 minutes helps the bread absorb the dressing and blend flavors.
- Fresh Ingredients Make a Difference: Use ripe, in-season cherry tomatoes and fresh cilantro for maximum flavor.
- Dressing Tip: Adjust the lime juice and olive oil ratio to suit your taste preferences.
- Make It Ahead: This salad tastes even better after the flavors have melded for a short time, making it perfect for meal prep or picnics!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
