Roasted grapes are a discoveries that changes how you think about a salad. Try it. I first made this version for a dinner party when I had stale bread and a bunch of grapes going soft on the counter. Fennel, arugula, sage vinaigrette, toasted bread. The roasted grapes shrink and concentrate, going jammy at the edges, and the fennel brings a clean contrast. It’s a panzanella for cooler months, not the dead of summer. Honey in the dressing keeps it from going too sharp.
How to Make Roasted Grape Panzanella Salad
Roast the grapes until wrinkled
They need 15 to 20 minutes at 400°F. You want them deflated and slightly caramelized, not burst and pooled. Use a rimmed sheet pan so the juice doesn’t run off and burn on the oven floor.
Stale bread, not soft
Fresh bread absorbs the dressing and goes soggy within minutes. Stale cubes, or bread toasted in the oven with olive oil and salt, stay textured longer. Toss the salad just before serving, not ahead of time. 
Roasted Grape Panzanella Salad
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet roasted grapes and crunchy bread make this salad a delightful mix of textures. A simple vinaigrette ties it all together for a satisfying summer meal.
Ingredients
- 2 cups (473 ml) Red grapes, seedless and removed from stems
- Olive Oil
- Course salt & fresh ground pepper
- 5 cups (1183 ml) Stale bread, 1" cubed, If you dont have stale bread, you can just toast it a few minutes longer
- 1 Small head Fennel, cored and thinly sliced
- 2 cups (473 ml) Arugula
- 2 tbsp Red wine vinegar
- 3/4 teaspoons fresh sage, minced
- 1/2 teaspoon Honey
Instructions
- Preheat oven to 400°F (204°C).
- Put grapes on a sheet pan with 1 teaspoon olive oil, 1/4 teaspoon coarse salt, and pepper. Toss to coat and roast for 10-20 minutes, until grapes are wrinkled and slightly deflated.
- On a separate sheet pan, toss cubed bread with 1 tablespoon olive oil, salt, and pepper.
- Bake for 5-8 minutes, until bread is dried out and lightly browned.
- Whisk together red wine vinegar, sage, honey, and 1/4 cup olive oil for the dressing.
- Season dressing to taste with salt and pepper.
- When grapes and bread are done, toss them with fennel, arugula, and dressing in a large bowl.
Notes
- For optimal roasting, use a baking sheet with sides to prevent grape juice from spilling.
- Substitute other hearty greens like spinach or radicchio for the arugula.
- To make ahead, roast the grapes and bread separately and store them in airtight containers for up to 2 days. Assemble the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.25 cups
- Calories: 350
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What type of bread works best for this panzanella?
A crusty, open-crumbed bread like ciabatta or a country loaf works well. Avoid sandwich bread, which turns mushy. Day-old bread is ideal since it absorbs the dressing without falling apart.
Can I use a different green instead of arugula?
Watercress or baby spinach both work, though you will lose some of the peppery bite that balances the sweet roasted grapes. Add the greens just before serving so they stay fresh.
How do I know when the grapes are done roasting?
They should look wrinkled and slightly deflated, with some juices released on the pan. This usually takes 10 to 20 minutes at 400 degrees, depending on grape size.
