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Summer Panzanella Salad
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5 from 6 votes

Summer Panzanella Salad

Summer Panzanella Salad with golden chunks of bread, tomatoes, basil, and a simple vinaigrette. This Tuscan-style tomato bread salad is perfect for summer entertaining.
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: Italian
Diet: Vegetarian
Servings: 6 servings
Author: Jamie Vespa MS, RD

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

*SERVE WITH: Panzanella salad is delicious served alongside anything hot off the grill--chicken, fish, burgers, or shrimp kebabs. Additionally, it makes a great side dish for soup or stews, or cheesy panini sandwiches.
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.
 

Nutrition

Serving: 1.3cups | Calories: 320kcal | Carbohydrates: 26g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Sodium: 660mg | Fiber: 3g | Sugar: 10g