Grilled Panzanella with Poached Egg is a vibrant dish that brings together smoky, crunchy, and creamy textures in every bite. The charred bread cubes mingle with juicy tomatoes, crisp cucumbers, and fresh herbs, creating a symphony of flavors. Topped with a perfectly poached egg, its silky yolk adds richness that ties everything together. This recipe is ready in just [insert cooking time], making it an ideal choice for a quick yet impressive meal. Whether it’s a cozy brunch or a light dinner, this dish feels indulgent yet refreshing, satisfying both your taste buds and your time constraints.

What makes this recipe truly special is its balance of simplicity and sophistication. The smoky aroma of grilled bread pairs beautifully with the bright acidity of the tomatoes, while the poached egg adds a luxurious touch. Each forkful offers a delightful contrast of textures—crunchy, tender, and velvety—all in one dish. It’s a celebration of fresh ingredients and bold flavors, perfect for anyone who loves a meal that’s both hearty and wholesome. In just [insert cooking time], you’ll have a dish that’s as visually stunning as it is delicious, guaranteed to impress and satisfy.

Ingredients for Grilled Panzanella with Poached Egg

1 small red onion, sliced thin (toss with vinegar to mellow the flavor)
Half loaf day-old ciabatta bread (or substitute with any rustic bread)
½ garlic clove, sliced for rubbing
1½ cups cherry and/or pear tomatoes, sliced in half
½ cup ricotta salata cheese, chopped into ½-inch cubes (substitute with feta if unavailable)
5 or 6 basil leaves, torn
¼ cup toasted pine nuts
Champagne vinegar (or substitute with white or red wine vinegar)
Extra-virgin olive oil
2-4 eggs, for poaching (optional)
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons champagne vinegar (or white or red wine vinegar)
- 1-2 tablespoons lemon juice, to taste
- Sea salt and fresh black pepper, to taste
- Red pepper flakes, to taste

Step-by-Step Instructions

Prepare the onion: In a small bowl, toss the red onion slices with 1-2 teaspoons of champagne vinegar. Set aside to mellow while you prepare the rest of the ingredients.
Grill the bread: Slice the ciabatta into ½-inch thick pieces. Drizzle with olive oil, sprinkle with salt, and grill both sides until lightly charred (about 2-3 minutes per side). Remove from the grill and rub the warm bread with the sliced garlic clove. Chop into cubes and set aside.
Make the dressing: In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons champagne vinegar, 1-2 tablespoons lemon juice, and pinches of salt, pepper, and red pepper flakes. Taste and adjust seasonings as needed. Set aside.
Assemble the salad: In a large bowl, combine the bread cubes, tomatoes, marinated onion slices, ricotta salata, and torn basil. Drizzle with the dressing and toss gently to coat.
Add finishing touches: Sprinkle the salad with toasted pine nuts and a pinch of red pepper flakes. Let it sit for 15-20 minutes to allow the flavors to meld and the bread to soak up the dressing.
Optional poached eggs: While the salad rests, poach 2-4 eggs to your desired doneness. Place a poached egg on top of each plated serving of salad for an extra touch of richness.
Serve and enjoy: Taste the salad one last time, adjust seasonings if needed, and serve immediately.

Perfect Pairings: Serving Suggestions

This Grilled Panzanella with Poached Egg is a versatile dish that can shine as a light lunch or a hearty side. For a complete meal, pair it with a crisp white wine like Sauvignon Blanc or a chilled rosé. If you’re serving it as a side, it complements grilled chicken, fish, or even a juicy steak beautifully. Don’t forget a slice of crusty bread to soak up any extra dressing!

Time-Saving Tips for Busy Cooks

To streamline this recipe, prep your ingredients ahead of time. Slice the onion, tomatoes, and cheese the night before and store them in airtight containers. Use store-bought toasted pine nuts to skip the toasting step. If you’re short on time, skip poaching the eggs and opt for a soft-boiled or fried egg instead—it’s just as delicious!

Recipe Variations to Mix It Up

Feel free to get creative with this Panzanella! Swap the ricotta salata for feta or goat cheese for a tangier twist. Add grilled zucchini, bell peppers, or even avocado for extra flavor and texture. If you’re not a fan of poached eggs, try topping the salad with grilled shrimp or crispy prosciutto for a protein-packed alternative.

Storage and Reheating Made Easy

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the bread cubes separate if possible to maintain their texture. To refresh, drizzle a little extra olive oil and lemon juice over the salad before serving. Note that the poached eggs are best added fresh and not stored with the salad.

Essential Equipment for Success

To make this recipe a breeze, you’ll need a grill or grill pan for toasting the bread, a small whisk for the dressing, and a slotted spoon for poaching the eggs. A sharp chef’s knife will make chopping the ingredients quick and easy. If you’re new to poaching eggs, consider using an egg poaching pan or silicone molds for foolproof results.