I enjoy how versatile and vibrant this salad is. It uses simple garden ingredients and transforms them into something truly delicious. I love that the toasted bread soaks up the dressing without becoming too soggy, and the fresh mozzarella adds a creamy, rich contrast to the crisp vegetables. Whether I’m serving a crowd or enjoying a casual summer meal, this salad always feels special and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Toasted bread: 4 cups sourdough bread, diced or torn 2 tablespoons olive oil Sea salt and pepper
Panzanella salad: 2 vine-ripened tomatoes 1 cucumber, peeled and finely diced 1 bell pepper, finely diced ¼ cup thinly sliced or finely diced red onion ¼ cup fresh basil, finely chopped 8 ounces fresh mozzarella, chopped ½ teaspoon sea salt (or more to taste) ¼ teaspoon pepper (or more to taste) Optional: 1 ear fresh corn, cooked and cut off the cob Optional: 1 diced avocado
Dressing: ¼ cup olive oil 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey ½ tablespoon minced garlic
Directions
Toast the Bread
I preheat the oven to 400°F and lightly grease a baking sheet with olive oil spray.
I cut or tear the bread into 1-inch pieces.
I spread the bread on the sheet, drizzle with olive oil, season with salt and pepper, and toss with my hands.
I bake for about 8 minutes, stirring once. The bread should be crisp on the outside but soft when squeezed.
Alternatively, I toast the bread in a pan on the stovetop for 5 minutes, stirring constantly.
Make the Dressing
In a small bowl, I whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic.
Assemble the Salad
In a large bowl, I combine tomatoes, cucumber, bell pepper, onion, mozzarella, and corn if I’m using it. I season with salt and pepper and toss with the dressing.
I gently fold in the toasted bread and avocado.
I taste and adjust seasoning, then serve immediately.
I sometimes use ciabatta or French bread instead of sourdough. When I want extra sweetness, I add fresh corn or cherry tomatoes. For a more indulgent option, I swap fresh mozzarella for creamy burrata. I also like using white wine or apple cider vinegar in place of balsamic when I want a lighter dressing.
Storage/Reheating
I store leftovers in an airtight container for up to 2 days. The bread softens as it absorbs the dressing, which I actually enjoy. To prep ahead, I mix everything except the bread and avocado; I add them right before serving to keep the texture perfect.
FAQs
Why is my bread getting too soggy?
I add the bread right before serving and toast it well so it holds up once dressed.
Can I make this salad ahead of time?
Yes, I prepare all the components except the bread and avocado. I mix those in at the last minute.
Can I use dried basil?
I prefer fresh basil because it brings essential flavor to this salad.
What type of tomatoes work best?
I love using garden or heirloom tomatoes, but any ripe, juicy variety works well.
Can I add protein?
Absolutely. I sometimes mix in grilled chicken, chickpeas, or even tuna for a heartier meal.
Conclusion
I love this panzanella salad for its fresh ingredients, bold flavors, and satisfying textures. It’s a simple yet impressive dish that celebrates the best of summer produce. Whether I’m preparing it for a picnic, a BBQ, or a light dinner, it always brings vibrant color and delicious homemade flavor to the table.
A classic Italian summer salad with toasted bread, ripe tomatoes, cucumbers, bell peppers, fresh mozzarella, and basil, tossed in a tangy homemade dressing. Perfect for light meals or entertaining!
Author:Emma
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:25 minutes
Yield:14 servings
Category:Appetizer, Main Course, Salad
Method:Tossing / Baking (for bread)
Cuisine:Italian
Diet:Vegetarian
Ingredients
Toasted Bread:
4 cups sourdough bread (about half a loaf), diced or torn into ½” cubes
2 Tbsp olive oil
Sea salt & pepper to taste
Panzanella Salad:
2 vine-ripened tomatoes
1 cucumber, peeled and finely diced
1 bell pepper (red, yellow, orange, or green), finely diced
¼ cup red onion, sliced thin or finely diced
¼ cup fresh basil, finely chopped
8 oz fresh mozzarella, chopped
½ tsp sea salt (or more to taste)
¼ tsp pepper (or more to taste)
Optional:
1 ear fresh corn, cooked
1 avocado, diced
Dressing:
¼ cup olive oil
3 Tbsp balsamic vinegar (or white wine vinegar, apple cider vinegar, etc.)
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
½ Tbsp minced garlic
Instructions
1. Toast the Bread:
Preheat oven to 400°F (200°C). Grease a baking sheet.
Spread bread cubes on the sheet, drizzle with olive oil, season with salt and pepper.
Bake 8 minutes, stirring halfway, until lightly crispy but still soft inside.
Alternatively, toast on stovetop in olive oil over medium heat, stirring until golden (about 5 minutes).
2. Make the Dressing:
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic in a small bowl.
3. Assemble the Salad:
Combine tomatoes, cucumber, bell pepper, onion, mozzarella, and optional corn in a large bowl.
Toss with dressing and season with salt and pepper.
Add toasted bread cubes and optional avocado, gently mixing to combine.
Serve immediately.
Notes
Bread: Use sourdough, ciabatta, French, or Italian bread. Add just before serving to prevent sogginess.
Vegetables: Use fresh, ripe produce for best flavor.
Optional Ingredients: Fresh corn and avocado add texture and flavor.
Dressing: Use high-quality balsamic vinegar for best taste; honey can be substituted with maple syrup.
Storage: Store leftovers in an airtight container up to 2 days. Bread will absorb dressing and may become soft.
