Description
This classic Panzanella Salad recipe is a vibrant Italian summer dish made with toasted sourdough bread, juicy tomatoes, cucumbers, bell peppers, red onions, and fresh basil—all tossed in a tangy balsamic vinaigrette. With creamy mozzarella and optional add-ins like avocado or corn, it’s the perfect warm-weather salad that’s bursting with color and flavor.
Ingredients
For the Salad:
Sourdough bread (or ciabatta, French bread), cut or torn into 1” pieces
Olive oil
Tomatoes (heirloom, vine-ripened, or Roma), chopped
Cucumbers, chopped (peeled or unpeeled)
Bell peppers (any color), chopped
Red onion, thinly sliced
Fresh basil, torn
Fresh mozzarella or burrata, cubed or torn
For the Dressing:
Balsamic vinegar
Dijon mustard
Honey (or maple syrup for vegan option)
Minced garlic
Olive oil
Salt and pepper
Optional Additions:
Fresh corn (cut off the cob)
Avocado, diced
Instructions
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Toast the Bread: Preheat oven to 350°F (175°C). Place bread on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toast for 5–8 minutes, stirring once, until crispy on the outside.
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Make the Dressing: Whisk together balsamic vinegar, Dijon mustard, honey, garlic, salt, pepper, and olive oil in a small bowl until emulsified.
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Assemble the Salad: In a large bowl, mix tomatoes, cucumbers, bell peppers, onions, mozzarella, and optional corn.
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Toss with the dressing. Taste and season with additional salt and pepper if needed.
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Just before serving, gently fold in the toasted bread and avocado.
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Serve immediately for the best texture.
Notes
Add protein like grilled chicken or chickpeas to make it a full meal.
Use day-old bread for better toasting and texture.
For a vegan version, omit cheese and use maple syrup in the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toasting
- Cuisine: Italian
