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Summer Panzanella Salad
Summer panzanella salad, oh YES! I am not ready to say goodbye to summer just yet. So here’s a lil more tomato content for you in the likes of this special and classic bread salad (nothing better).
A classic summer panzanella salad: tomatoes, cucumber, homemade bread cubes, cucumbers, red onions, mozzarella + basil all tossed with a tomato dijon dressing (lots of drizzle action!). I am in love. It is truly the most amazing summer salad. This is one of my favorite dishes – especially in the summer!
What is a Panzanella salad? Panzanella is a Tuscan salad made of soaked stale bread, onions and tomatoes, most popular in the summertime using the bounty of seasoning produce. We also have a Spring Panzanella, that you might love as well!
What ingredients do you need for this Italian bread salad?
- heirloom tomatoes
- bread (ciabatta, french or sourdough)
- Persian cucumbers
- red onion
- fresh mozzarella cheese
- basil leaves
- dijon mustard
- sherry vinegar or red wine vinegar
- garlic cloves
- extra-virgin olive oil, kosher salt and black pepper
Instructions to make this summer panzanella salad
Step 1
Make your croutons. Preheat your oven to 400 degrees. Cube your bread and arrange on a baking sheet with olive oil, salt and pepper. Toast and bake for 15-20 minutes until golden brown. Toss halfway through. Remove and let cool.
Step 2
Begin your ingredient prep! Cut your tomatoes in wedges, and add in a colander over another bowl. Sprinkle salt and let the tomatoes salt and soak for about 15-20 minutes. Reserve and don’t throw out the liquid.
Step 3
Slice your cucumbers, and thinly slice red onions: add your red onion in a bowl with water, this helps mellow out the onion-y raw flavor and gives more crunch.
Step 4
Make your dressing. In the same bowl as the reserved salted tomato juice, add in dijon mustard, grated garlic, sherry vinegar, pepper and plenty of olive oil. Mix and whisk until emulsified.
Step 5
Adjust with salt if needed. Since the tomato juice has salt in it, you may not need any additional salt for the dressing but adjust to your preference. Mix well and set aside.
Assemble. Lastly, add all your ingredients in a large bowl: the tomatoes, cucumber, red onion (remove from water), croutons, basil, mozzarella and a little bit more freshly cracked pepper. Finish by tossing in your dressing, mix and serve!
What do you serve with Panzanella? Some ideas below!
- Grilled Baby Artichokes with Tarragon Aioli
- Steamed Mussels in White Wine & Lemon
- One Pan Seared Salmon with Burst Cherry Tomatoes
- Burst Cherry Tomato Pasta
- Tomato Bruschetta
Looking for more salad ideas? Check Out The Below Recipes!
- Crispy Buffalo Chicken Salad with Yogurt Ranch
- Little Gem Wedge Salad with a Gorgonzola Dressing
- Tuna Nicoise Salad
- Italian Chopped Salad
If you do make this Summer Panzanella Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Summer Panzanella Salad
Ingredients
For Your Salad
- 5 heirloom tomatoes cut into wedges
- pinch of salt
- 2-3 slices bread about 2 cups, cubed, (ciabatta, french or sourdough)
- 2 Persian cucumbers your desired slices
- 1/4th cup thinly sliced red onion soaked in water
- 1 cup mozzarella I used pearls, but you can use what you prefer
- 1 small bundle of basil
For The Tomato Dijon Dressing
- 1.5 tablespoon tomato juice from the salted tomatoes
- 1 teaspoon dijon mustard
- 1 teaspoon sherry vinegar or vinegar of your choice
- 1 garlic clove grated
- salt & pepper to taste
- 1/4th cup olive oil
Instructions
- Make your croutons. Preheat your oven to 400 degrees. Cube your bread and arrange on a sheet tray with olive oil, salt and pepper. Toast for 15-20 minutes until golden brown. Toss halfway through. Remove and let cool.
- Begin your ingredient prep! Cut your tomatoes in wedges, and add in a colander over another bowl. Sprinkle salt and let the tomatoes salt and soak for about 15-20 minutes. Reserve and don't throw out the liquid.
- Slice your cucumbers, and thinly slice red onions: add your red onion in a bowl with water, this helps mellow out the onion-y raw flavor and gives more crunch.
- Make your dressing. In the same bowl as the reserved salted tomato juice, add in dijon mustard, grated garlic, sherry vinegar, pepper and olive oil. Mix until emulsified.
- Adjust with salt if needed. Since the tomato juice has salt in it, you may not need any additional salt for the dressing but adjust to your preference. Mix well and set aside.
- Assemble. Lastly, add all your ingredients in a bowl: the tomatoes, cucumber, red onion (remove from water), croutons, basil, mozzarella and a little bit more freshly cracked pepper.
- Finish by tossing in your dressing, mix and serve!
Just made this and it is absolutely divine!!!! Tasted as good as it looks
Thank you Aliya!
Best salad ever.
Hi Justine! Thanks for your review, I’m glad you enjoyed!
Such a delicious combination of flavors! The kids couldn’t stop raving about how yummy this was! The first time I cut my croutons too small so they got soggy quickly. When I made croutons the 2nd time I cut them a bit larger and they held a better texture longer. Thank you for sharing this recipe!
So happy to hear you and your kids enjoyed it, Kerry! Thank you for trying it out.