Grilled Cheese Panzanella Salad

Gooey, warm and delicious—What’s not to love about grilled cheese?!
This recipe is a perfect summer take on the old time favorite: Grilled cheese meets salad..All in one! With whole wheat bread and reduced fat cheese, this deliciously adapted recipe received this mom’s mini-makeover. Served with a homemade dressing and tossed with fresh veggies, this mom’s dish makes for a perfect side, or even main course!

adapted from Panini Happy



Grilled Cheese Croutons:

  • 4 slices day-old rustic, whole-wheat bread
  • 2 ounces reduced fat mozzarella cheese, sliced


  • 1 pound medium tomatoes, chopped
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1 cup cucumber, peeled, seeded and chopped

White Balsamic Vinaigrette:

  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil


  1. If you don’t have a panini grill, in a large pan, heat 2 tablespoons of olive oil on medium heat. Heat 2 slices of bread on the pan and layer slices of cheese on top. After 2 minutes, close each sandwich with remaining bread slices and flip. Allow to cook for 2 more minutes, or until cheese has melted. Transfer to cooling rack or plate; cool completely. Cut into 1-inch cubes.
  2. In a medium bowl, whisk together the vinegar,  mustard, salt and pepper until the salt is dissolved. Gradually whisk in the olive oil.
  3. In a large bowl, combine tomatoes,onions, cucumbers, and basil with dressing. Just before serving, add grilled cheese croutons to salad. Toss to combine and serve immediately.

Shop books by Laura to tune in to the power of positive nutrition.