Grilled Bread Salad with Grilled Figs

This is summer grilled panzanella with figs as the star. A whole loaf of rustic bread gets halved lengthwise, grilled slow on the cooler edge of the fire for 5 minutes per side until deeply toasted. That slow char is the difference between soggy salad and one that holds its structure: dried-out, crusty bread absorbs just enough dressing without disintegrating.

Fresh figs oiled and halved grill cut-side down for 2 or 3 minutes, just long enough to caramelize the sugars and pick up grill marks. They go jammy, sweet, and slightly smoky.

Tear the grilled bread into chunks, toss with the figs, diced red onion, ribboned basil, chopped parsley, and diced roasted red peppers. A balsamic-lemon-garlic vinaigrette drizzles over just to moisten. Ten minutes of resting lets the bread drink up the dressing, and you end up with a salad that eats like a full Italian summer lunch.

Chef Tips

• Grill the bread on the cooler edge of the fire. Direct high heat chars the outside while the inside stays soft. You want slow, even toasting to dry the bread out.
• Use ripe but firm figs. Overripe figs turn to mush on the grill. Firm figs hold their shape and caramelize properly.
• Dress in stages. Add just enough dressing to moisten, rest 10 minutes, then taste and add more if needed. Overdressed bread salad goes soggy fast.
• Use stale, day-old bread if you have it. Fresher bread dries out less evenly on the grill.

Variations

• Add crumbled goat cheese or shaved prosciutto for a more substantial main-course salad.
• Swap figs for grilled peaches, nectarines, or plums depending on the season.
• Stir in a handful of toasted pine nuts or chopped walnuts for crunch.