Panzanella Salad Skewers Recipe -
Panzanella Salad Skewers Recipe
  • READY IN 30 mins

Panzanella Salad Skewers

Recipe by  

"Grilled bread salad! Callisons seasoned skewers threaded with artisanal bread, fresh mozzarella, and vegetables are served on a bed of romaine lettuce and dressed with basil pesto."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    30 mins


  1. Thread onto each skewer in the following order: bread, tomato, red bell pepper, yellow bell pepper, bread. Repeat 1 more time adding an additional piece of bread on the end of each skewer. Let sit for 15 to 20 minutes.
  2. Lightly brush skewers on each side with olive oil and season to taste with salt and pepper.
  3. Place skewers on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, and bread is lightly browned about 4 to 5 minutes per side.
  4. Arrange one skewer on to each romaine leaf. Sprinkle each skewer with some of the diced mozzarella cheese and then drizzle with basil pesto.
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  • What are seasoned skewers?
  • They are a 100% natural, fat and sodium - free way to season foods from the inside out. Callisons Fine Foods seasoned skewers release natural oils and herbal extracts into the food as it cooks, infusing your food with flavor. Go to to find where they are sold.

Reviews More Reviews

Jul 08, 2007

I made these for a recent camping trip, to rave reviews from the family (although they laughed at me for "going to the trouble" -but it really wasn't any trouble :-) I used rosemary skewers from the garden, and brushed it all with a garlic infused olive oil before grilling. I also forgot the pesto, but just happened to have some fresh basil (see why they laugh at me...)so just made a simple vinaigrette and sprinkled fresh basil over the top.

May 05, 2010

I was unable to find a local suppy of the seasoned skewers, so I made do by soaking regular bamboo skewers, then rubbing each well with a clove of garlic. My peppers were red and green and I used mini mozzarella balls from the farmer's market and my own homemade bread. This was a pretty presentation. Next time I think I would simply brush the skewers with garlic infused oil.


9 Ratings

Sep 11, 2007

Loved this salad. Didn't use the special skewers but it still was great. Made it while camping over an open fire. Will make again!

May 11, 2010

I made this for ***Recipe Group***. The grilled vegetables were very good. I made garlic infused olive oil since I couldn't find any of the specified skewers. My personal taste preference is to have just the skewer of veggies with no lettuce or mozzarella.

May 06, 2010

I made this for the Recipe Group and I was not able to find the skewers called for in this recipe, so I had to use regular wooden skewers which I soaked in water. Having said that, these were very good! I could not bring myself to spend $5.29 per pound for red and yellow peppers, so I just went with green peppers. When I seasoned them with the salt and pepper, I also sprinkled on some garlic powder to make up for not having the garlic seasoned sticks...that seemed to work out well. I served them on a platter, omitting the romaine, drizzled with pesto and placed mini mozzarella balls around. Hubby and I both agreed that these were very tasty! I could definately see myself making these again! Thanks for sharing. :)

Jul 03, 2011

I used regular skewers soaked and I heated olive oil and garlic together to infuse them I also left out the bell peppers and skewered red onion in place and used the warm infused garlic oil brushed on the skewers while cooking on the grill. served as an appetizer delicious

Jun 24, 2011

These were a great addition to chicken kebobs! My cheese melted everywhere, but it won't stop me from making them again!

Jun 05, 2013

Everything I hoped it would be!! This was awesome; I loved the flavor the grill imparted to the bread cubes and veggies. I made a few changes; I added red onion chunks to the skewers (cuz I love them) and only grilled them about 2 minutes per side--the bread blackens quickly, even on low heat. Also, instead of making the basil pesto, I used Argentine chimichurri because I'd made some the day before and needed to use it up. Argentine food has so much Italian influence, I knew the flavors would be perfect together and they were! I know this is a big change, since the pesto surely gives the dish a very different flavor, but I am sure the pesto will be equally delicious and look forward to making it again soon. Thanks!


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 602 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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