This Summer Panzanella Salad captures the best of the season with fresh veggies and toasted bread, making every bite taste like a warm Italian summer day!
I’m overflowing with tomatoes right now, and I couldn’t be happier! There’s something special about enjoying the fruits of the harvest. My garden had its ups and downs this year (nothing to do with forgetting to care for it, of course), but the tomatoes turned out beautifully.
After my trip to Italy, I knew I wanted to grow tomatoes and basil to create a delicious end-of-summer panzanella salad. Perfect timing, DaVinci Wine reached out to collaborate!
Table of Contents
Why I Love This Summer Panzanella
- Light yet satisfying, packed with fresh veggies and healthy fats.
- Repurposes stale bread in the best way possible.
- Simple to make, using basic ingredients.
Recipe Ingredients
Tomatoes – The juicier, the better! Use ripe heirloom tomatoes for sweetness and variety.
English Cucumber – Adds a fresh crunch that balances out the softer ingredients.
Burrata Cheese – Creamy burrata blend smoothly into the salad.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Bread – Opt for sourdough bread, ciabatta, or even a French baguette. For a twist on your Summer Bread Salad, try a whole-grain or seeded loaf to add extra flavor and crunch.
Dressing – Swap red wine vinegar and Dijon mustard for balsamic and honey for sweetness. Add pesto or vinaigrette for an herby twist.
How to Make Summer Panzanella Salad
Step #1: Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat a sauté pan over medium and add 3 tablespoons of unsalted butter. Cook the butter for 2 to 3 minutes, until it foams and turns a light brown. Add half of the bread cubes and quickly toss them to soak up the butter. Transfer the buttered cubes to a parchment-lined baking sheet. Add the remaining butter to the pan and repeat with the second half of the bread cubes.
Step #2: Place the tray of buttered bread cubes into the preheated oven and bake for 10 to 15 minutes, shaking the tray halfway through, until the bread is crisp on the outside with just the slightest give in the center.
Step #3: Meanwhile, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, sugar, pressed garlic, dried chives, salt, and pepper in the bottom of a large mixing bowl.
Step #4: Add the tomatoes, cucumber, and bell pepper to the bowl and toss well.
Step #5: Once the bread is done toasting, allow it to cool before transferring it to the mixing bowl. Toss everything together, then transfer to a serving platter. Arrange the burrata on the serving platter, then scatter the pickled red onion and basil leaves over the top. Serve at once.
Expert Tips
Toast Bread Evenly – Make sure to shake the baking sheet halfway through toasting the bread cubes. This ensures they brown evenly and gives you that ideal crispy texture.
Use Day-Old Bread for Better Texture – Slightly stale bread holds its shape better and absorbs the dressing without becoming soggy, giving your Italian bread salad a perfect chewy-crunchy balance.
FAQs
Heirloom tomatoes are ideal, but cherry, Roma, or grape tomatoes work well too. Make sure to use ripe tomatoes for the best flavor and texture.
Panzanella makes a perfect side dish to serve with grilled chicken, lamb burgers, flank steak, salmon, or shrimp. Its fresh flavors complement the rich, savory dishes.
Storage Information
To store Panzanella, keep it in an airtight container in the refrigerator for up to 1 day. Since the bread can become soggy, it’s best enjoyed fresh. Freezing is not recommended due to the texture of the vegetables and bread.
If needed, you can reheat the toasted bread cubes separately in the oven for a few minutes to restore their crunch before tossing them back into the salad.
More Panzanella Recipes You’ll Love
Summer Panzanella Salad Recipe
Ingredients
- 6 tablespoons unsalted butter
- 5 cups cubed crusty bread
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 2 cloves garlic - pressed
- 1 tablespoon dried chives
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups heirloom tomato wedges
- 1 1/2 cups sliced English cucumber
- 1 1/2 cups roughly chopped red bell pepper - yellow, or orange bell pepper
- 8 ounces burrata cheese - drained
- 1/4 cup pickled red onion
- 1/4 cup fresh basil leaves
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat a sauté pan over medium and add 3 tablespoons of unsalted butter. Cook the butter for 2 to 3 minutes, until it foams and turns a light brown. Add half of the bread cubes and quickly toss them to soak up the butter. Transfer the buttered cubes to a parchment-lined baking sheet. Add the remaining butter to the pan and repeat with the second half of the bread cubes.
- Place the tray of buttered bread cubes into the preheated oven and bake for 10 to 15 minutes, shaking the tray halfway through, until the bread is crisp on the outside with just the slightest give in the center.
- Meanwhile, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, sugar, pressed garlic, dried chives, salt, and pepper in the bottom of a large mixing bowl.
- Add the tomatoes, cucumber, and bell pepper to the bowl and toss well.
- Once the bread is done toasting, allow it to cool before transferring it to the mixing bowl. Toss everything together, then transfer to a serving platter. Arrange the burrata on the serving platter, then scatter the pickled red onion and basil leaves over the top. Serve at once.
NOTES
Nutrition
