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The ultimate Summer Panzanella Salad with peaches, sun-soaked tomatoes, golden chunks of bread, and fresh basil tossed in a simple red wine vinaigrette. This Tuscan-style tomato bread salad celebrates the season’s best and is perfect for summer entertaining.
Table of Contents
Why You’ll Love this Panzanella Salad
This stunning salad is filled to the brim with nutritious summer staples.
A mix of juicy tomatoes, fresh basil, summer stone fruit, and crusty bread just begging to soak up all the flavors.
It’s the kind of dish that feels effortless, yet looks impressive and tastes like sunshine on a platter.
It’s also super versatile – feel free to use any mix of produce you like! For example, I love adding either mango, peaches, or nectarines for a burst of sweetness. Additionally, a creamy cheese like mozzarella or burrata will instantly elevate it.
Whether you’re enjoying a lazy lunch al fresco or hosting a summer soiree, this lineup lets summer produce shine in the most delicious way.
Serve alongside anything hot off the grill – fish, chicken, burgers, or shrimp – or a simple sandwich or soup.
And if you’re looking for more summer-fresh salad ideas, try my favorite Cucumber Salad Recipes or this tasty Zucchini Feta Salad next.
The Ingredients:
- Bread: I suggest using ciabatta or a baguette that is at least 1 to 2 days old. The more stale the bread, the crispier it will get in the oven. You need 8 ounces total, which amounts to roughly 6 cups cubed.
- Tomatoes: Tis the season for a bounty of summer tomatoes! You can use heirlooms, cherry tomatoes, or a mix of whatever looks best at your farmers market or garden.
- Basil: While basil is at peak freshness, this herb adds bright, fresh flavor. You can use a mix of green, purple, Thai, or whatever you have growing in abundance.
- Fruit: I love adding a sweet summer fruit such as a mango, peach, or nectarine. If using the latter two, there’s no need to peel them.
- Dressing: This simple dressing calls for olive oil, red wine vinegar, mustard, garlic, salt, and pepper. Most of which you hopefully already have on hand! Alternatively, you can use lemon juice in place of the vinegar.
- Cheese: Add dollops of burrata cheese or torn pieces of mozzarella for richness. The creaminess of a soft cheese also complements the crunch of the bread beautifully.
Ingredient Tip
Mix and match the tomatoes to add more color, texture, and variety. I love using a mix of sliced heirloom tomatoes and halved cherry tomatoes.
The Directions:
Step 1: Toast the Bread
Toss bread with olive oil, salt, and pepper, and place on a large baking sheet. Bake until the edges are brown, about 10 to 15 minutes. Set aside to cool.
Step 2: Prepare the Dressing
In a large serving bowl, combine the olive oil, red wine vinegar, mustard, garlic, salt, and pepper. Use a whisk to stir the dressing until it’s smooth. Add in the red onion and let sit for 10 minutes to soften.
Step 3: Prepare Salad
Add the tomatoes, fruit, toasted bread, and basil to the bowl and toss with the dressing. Let the salad sit for at least 15 to 30 minutes prior to serving.
Lastly, dollop or tear the mozzarella or burrata cheese and arrange over salad. Garnish with extra fresh basil leaves prior to serving.
Prep Tip
It’s important to let the salad rest before serving, giving the bread a chance to soak up the dressing and the flavors marry. Also, adding the cheese last ensures its creamy texture stays intact.
Recipe Variations
- Grill the Peaches. For a little smoky depth, give the peaches a quick sear over some live fire (or a grill pan).
- Add Prosciutto. Add torn pieces of prosciutto for a savory, salty addition to the salad.
- Add Pesto. Add 1 to 2 Tablespoons of basil pesto (homemade or store-bought) to the dressing for more herbaceous notes.
- Make Vegan. Omit the cheese entirely or swap it for a creamy cashew-based cheese.
- Make Gluten Free. Use your favorite gluten free bread (I suggest looking in the freezer section) or baguette.
- Drizzle with Balsamic. For extra savory depth, drizzle the panzanella salad with balsamic reduction (or glaze) right before serving.
FAQs and Expert Tips
A panzanella salad is best enjoyed FRESH – within 2 to 3 hours of preparing. After that, the bread will become soggy from soaking up the dressing.
Either ciabatta, crusty sourdough, or a baguette works best in tomato bread salad. The bread should be dense enough to toast well and hold up to being tossed in the dressing.
Additionally, the bread works best if it’s slightly stale — ideally 1 to 2 days old. This will help the bread crisp up, as well as prevent it from turning soggy too quickly.
More Vibrant Summer Salads
Peach and Goat Cheese Salad
Cucumber Avocado Salad
20 Minute Summer Squash and Corn Salad
Peach and Corn Quinoa Salad with Cilantro Ranch
If you try this Panzanella Salad, snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Summer Panzanella Salad
Equipment
- Baking sheet
- Mixing bowls
Ingredients
- 8 oz. ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 6 heaping cups)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 cup thinly sliced red onion
- 1 lb. tomatoes (heirloom, cherry tomatoes, or a mix of both) halved or sliced
- 1 medium peach, nectarine, or mango thinly sliced or cubed
- 1/3 cup fresh chopped basil leaves, plus more for garnish
- 6 oz. mozzarella or burrata cheese, torn or cubed
Panzanella Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove, grated
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 425ºF.Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp. salt; toss well to coat. Bake for 10 to 14 minutes, until edges are golden brown and bread is nicely toasted. Set aside to cool.
- Meanwhile, prepare dressing by combining all dressing ingredients (olive oil through salt and black pepper) in a large mixing bowl; stir with a whisk. Add red onion and let sit for 10 minutes to soften.
- To the mixing bowl, add toasted bread, tomatoes, fruit, and fresh basil. Season to taste with kosher salt and a few grinds of black pepper and toss well to coat. Let sit for 15 to 30 minutes to allow bread to soak up the dressing.Empty salad onto a serving platter and dollop with torn pieces of burrata or mozzarella cheese. Add a final drizzle of olive oil right before serving, and garnish with extra fresh basil, if desired. Enjoy within 2 hours.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I followed this recipe line by line and it is truly one of the best summer dishes I’ve ever had. I’m a single household so I only put some of the bread in and put the rest in a ziplock bag to add tomorrow. Thank you for this recipe. I could drink the dressing.
This must be the best salad we have ever eaten, it is so delicious that we eat it at least once a week! We prefer mango to peaches in it but either way is delicious. If I could give it 10 stars I would ♡
So good. Made it with nectarines. Thank you!
It’s fabulous with
Watermelon 🍉
You dressing is delicious btw Ty LD
I am very late to the party considering this recipe was posted years ago, but wowwwwwwwww! So good! I made it with white nectarine and subbed yuzu vinegar in the dressing and it was such a hit. Thank you!!!
I’m so glad you enjoyed this one, Tamara! Thank you for taking the time to leave a review!
Bursting with amazing flavors, this recipe will be on repeat at my house!! I used one stale ciabatta roll for the bread and it turned out perfectly. Absolutely love the burrata in this recipe!!
I don’t know how in the world I missed this recipe when you posted it! I love panzanella salad and anything with watermelon and beets. So delicious and gorgeous! Can’t wait to make!
Thank you so much, Jessica! This has truly been my fav summer recipe so far – so light & refreshing, yet full of flavor! Xoxo
All that beautiful color! This would be great for a cook-out this weekend. Lovely!
YES so perfect for summer grilling! Enjoy!
Nice salad
Thank you!!