Grilled Panzanella Salad


  • 1 lb tomatoes
  • ½ cup of chopped basil
  • 1 English cucumber
  • 1 small loaf of sourdough bread
  • 8 oz burrata cheese
  • Olive oil (I used the garlic olive oil from Olive Hill Farm)
  • Seasoning of choice (I used Susie q)


  1. First, turn on grill to medium heat and let warm up to around 400 degrees.
  2. Cut up tomatoes and thinly slice cucumbers, add to a mixing bowl.
  3. Tear the burrata cheese up into ½ inch – 1 inch pieces and add to the cucumber/tomato mixture. Drizzle mixture with olive oil then mix up and set in fridge.
  4. Next cut up the sourdough bread into crouton sized pieces and drizzle with olive oil and preferred seasoning. Place cut up bread onto a veggie tray then place on the grill for about 10-15 minutes.
  5. Once croutons are toasted enough, take off the grill and add to mixing bowl with basil. Enjoy!
Source: created by Michelle Cordova

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