As the temperatures rise and the days grow longer, there’s nothing quite like a refreshing summer salad to quench your thirst and satisfy your hunger. Panzanella, Italy’s beloved bread-based salad, is the perfect dish to beat the heat. Made with crusty bread, juicy tomatoes, creamy mozzarella, and fragrant basil, this classic Tuscan salad has been a staple of Italian summers for generations.
But why stick to just one recipe when you can have 20? In this article, we’re celebrating the versatility of panzanella by sharing 20 refreshing recipes that will keep you cool all summer long. From sweet and tangy combinations like strawberry and arugula, to savory and satisfying pairings like grilled vegetable and burrata, there’s something for everyone in this collection.
Classic Tuscan Panzanella Salad
This iconic Italian salad combines the freshest vegetables with crusty bread and a tangy dressing, perfect for hot summer days or as a light lunch. With its simplicity and flavor, it’s no wonder Panzanella has become a beloved classic throughout Italy.
Ingredients:
– 4 cups cubed rustic bread (such as Ciabatta or Focaccia)
– 2 large tomatoes, diced
– 1 cup sliced red onion
– 1/2 cup pitted and chopped green olives
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Toss bread with 2 tablespoons of olive oil, salt, and pepper. Bake until crispy, about 10-12 minutes.
2. In a large bowl, combine tomatoes, onion, and olives.
3. Drizzle the vinegar over the vegetables and toss to coat.
4. Add the toasted bread to the bowl and toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Tomato and Basil Panzanella Salad
This classic Italian salad is a perfect summer treat, combining juicy tomatoes, sweet basil, and crispy bread in a flavorful and refreshing mix. With just a few simple ingredients, you’ll be enjoying this delightful salad in no time.
Ingredients:
– 4 large tomatoes, diced
– 1/2 cup of fresh basil leaves, chopped
– 1 baguette, cut into 1-inch cubes
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of white wine vinegar
– Salt and pepper to taste
– 1/4 cup of crumbled mozzarella cheese (optional)
Instructions:
1. Preheat the oven to 350°F.
2. Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and toast for 10-12 minutes or until crispy.
3. In a large bowl, combine diced tomatoes, chopped basil, toasted bread, and mozzarella cheese (if using).
4. Drizzle with white wine vinegar and toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Grilled Peach and Burrata Panzanella Salad
Savor the sweetness of summer with this refreshing salad that combines grilled peaches, creamy burrata cheese, and crunchy bread.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1 ball of burrata cheese
– 1 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill peach wedges for 2-3 minutes per side, until caramelized.
3. Meanwhile, toast bread cubes in oven at 350°F (175°C) for 5-7 minutes, or until lightly browned.
4. Cut burrata cheese into small pieces and place on a serving plate.
5. Add grilled peach wedges, toasted bread, and a drizzle of olive oil to the plate.
6. Drizzle balsamic vinegar over the salad and sprinkle with salt and pepper to taste.
7. Garnish with fresh basil leaves.
Cooking Time: 15-20 minutes
Avocado and Corn Panzanella Salad
A refreshing summer salad that combines the creaminess of avocado with the sweetness of corn, all tied together with a crunchy bread component. Perfect for a light and satisfying meal or as a side dish for your next BBQ.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 ripe avocados, diced
– 1 cup grilled corn kernels (from about 2 ears of corn)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Toss bread cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine toasted bread, diced avocado, grilled corn kernels, and chopped cilantro.
4. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Mediterranean Panzanella Salad with Feta
A classic Italian bread salad gets a Mediterranean twist with the addition of creamy feta cheese, juicy tomatoes, and fragrant herbs. This refreshing summer salad is perfect for a quick lunch or light dinner.
Ingredients:
– 4 cups stale bread ( Ciabatta or similar), cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes, or until lightly toasted.
3. In a large bowl, combine toasted bread, diced tomatoes, crumbled feta cheese, garlic, and oregano.
4. Drizzle with remaining 2 tablespoons olive oil and toss to combine. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Strawberry and Arugula Panzanella Salad
A sweet and savory Italian-inspired salad, perfect for warm weather gatherings. This colorful creation combines the freshness of strawberries with the peppery flavor of arugula, all tied together with a light vinaigrette.
Ingredients:
– 4 cups arugula
– 1 pint fresh strawberries, hulled and sliced
– 1/2 cup cubed crusty bread (such as Ciabatta or Focaccia)
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Optional: crumbled feta cheese, chopped pecans or pistachios
Instructions:
1. In a large bowl, combine arugula and sliced strawberries.
2. Cube the bread into small pieces and add to the bowl.
3. Drizzle the olive oil over the salad and toss to coat.
4. Add the white wine vinegar and season with salt and pepper to taste.
5. Toss gently to combine.
6. Serve immediately, garnished with crumbled feta cheese or chopped nuts if desired.
Cooking Time: 10 minutes
Caprese-Style Panzanella Salad
This Italian-inspired salad brings together the flavors of fresh mozzarella, juicy tomatoes, and fragrant basil in a rustic bread-based dish. Perfect for a light summer meal or as a side to your favorite grilled meats.
Ingredients:
– 4 cups cubed bread ( Ciabatta or Focaccia work well)
– 2 large tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh basil leaves, chopped (about 1/4 cup)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine diced tomatoes, sliced mozzarella cheese, and chopped basil.
4. Add the toasted bread to the bowl and toss gently to combine.
5. Drizzle with white wine vinegar and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Cucumber and Dill Panzanella Salad
A refreshing summer salad that combines the coolness of cucumbers with the brightness of fresh dill, perfect for hot weather gatherings or a light lunch.
Ingredients:
– 2 large cucumbers, sliced into 1/4-inch thick rounds
– 1 cup stale bread, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread cubes with olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine cucumber slices, toasted bread, white wine vinegar, chopped dill, and crumbled feta cheese (if using). Season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 15 minutes
Roasted Beet and Goat Cheese Panzanella Salad
A vibrant and flavorful salad that combines the sweetness of roasted beets with the creaminess of goat cheese, all wrapped up in a crispy bread crouton.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tablespoons white wine vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Meanwhile, toss bread cubes with olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, or until crispy.
4. In a large bowl, combine roasted beets, crumbled goat cheese, parsley, vinegar, and honey. Toss to combine.
5. Add toasted bread crumbs and toss gently.
Cooking Time: 1 hour
Watermelon and Feta Panzanella Salad
Watermelon and Feta Panzanella Salad Recipe
This refreshing summer salad combines sweet watermelon, tangy feta cheese, and crunchy bread for a delightful twist on the classic Italian-inspired dish.
Ingredients:
– 2 cups diced seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 4-6 slices of baguette, toasted and torn into bite-sized pieces
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon chopped fresh mint leaves
– Salt to taste
Instructions:
1. In a large bowl, combine the diced watermelon, crumbled feta cheese, and toasted bread.
2. Drizzle the olive oil over the mixture and toss gently.
3. Add the white wine vinegar and chopped mint leaves; season with salt to taste.
4. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 10-15 minutes
Grilled Vegetable Panzanella Salad
A twist on the classic Italian bread salad, this Grilled Vegetable Panzanella Salad adds smoky flavor and vibrant colors to the mix. Perfect for a light and refreshing summer meal or as a side dish for your next BBQ.
Ingredients:
– 4 cups mixed vegetables (such as zucchini, bell peppers, cherry tomatoes, and onions)
– 1 baguette, cut into 1-inch cubes
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill the mixed vegetables for 3-5 minutes per side, or until tender.
3. In a large bowl, combine grilled vegetables, bread cubes, olive oil, garlic, feta cheese (if using), and parsley.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Pesto Panzanella Salad with Mozzarella
This Italian-inspired salad combines the classic flavors of pesto and mozzarella cheese with the simplicity of bread and tomato. A perfect summer side dish or light lunch.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/2 cup freshly made pesto
– 8 ounces fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Toss bread cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Bake for 10 minutes or until crispy.
3. In a large bowl, combine toasted bread, diced tomatoes, and pesto. Toss gently to combine.
4. Arrange mozzarella slices on top of the salad.
5. Drizzle with remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
6. Garnish with chopped basil leaves, if desired.
Cooking Time: 20 minutes
Greek-Inspired Panzanella Salad
This refreshing salad combines the classic Italian bread-based panzanella with the bold flavors of Greece, featuring juicy tomatoes, creamy feta cheese, and a hint of Mediterranean herbs.
Ingredients:
– 4 cups stale bread (preferably baguette), cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, salt, and pepper on a baking sheet. Bake until crispy, about 10-12 minutes.
3. In a large bowl, combine toasted bread, diced tomatoes, crumbled feta cheese, garlic, oregano, salt, and pepper.
4. Drizzle red wine vinegar over the salad and toss to combine.
5. Serve immediately, garnished with fresh parsley leaves if desired.
Cooking Time: 15-20 minutes
Balsamic Glazed Panzanella Salad
Transform classic Italian bread salad into a sweet and tangy masterpiece with this Balsamic Glazed Panzanella Salad recipe. Crunchy croutons, juicy tomatoes, creamy mozzarella, and rich balsamic glaze come together for a truly unforgettable summer side dish.
Ingredients:
– 4 cups cubed Italian bread (1 day old)
– 2 large ripe tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 2 tsp honey
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread with olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine cooled bread, diced tomatoes, sliced mozzarella cheese, and chopped basil leaves (if using).
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until thickened.
5. Pour the warm glaze over the bread mixture and toss to coat.
6. Serve immediately.
Cooking Time: 20-25 minutes
Spicy Shrimp and Chorizo Panzanella Salad
A Mediterranean-inspired salad that combines the spicy kick of chorizo with succulent shrimp, crispy bread, and a tangy vinaigrette. Perfect for a light yet satisfying meal or as a starter.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 4 slices of chorizo, sliced into thin strips
– 2 cups of cubed bread (preferably a crusty Italian or French bread)
– 1/4 cup of chopped fresh parsley
– 2 tbsp of olive oil
– 2 tbsp of red wine vinegar
– Salt and pepper to taste
– 1 tsp of smoked paprika
Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, red wine vinegar, salt, pepper, and smoked paprika.
3. Add the sliced chorizo to the bowl and toss to coat.
4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Add the grilled shrimp to the bowl with the chorizo and toss gently.
6. In a large skillet, toast the bread cubes over medium heat for 2-3 minutes, or until crispy and golden brown.
7. Add the toasted bread, parsley, and shrimp mixture to a serving bowl. Toss gently to combine.
Cooking Time: 15-20 minutes
Herbed Ricotta and Tomato Panzanella Salad
This refreshing summer salad combines the creamy richness of herbed ricotta with the juicy sweetness of tomatoes, all nestled within a crispy bread crouton. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup fresh ricotta cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large tomatoes, diced
– 1 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together ricotta cheese, parsley, basil, salt, and pepper.
3. Toss bread cubes with olive oil and spread on a baking sheet. Bake for 10-12 minutes or until crispy.
4. In a large bowl, combine diced tomatoes and herbed ricotta mixture.
5. Add croutons to the salad and toss gently.
6. Serve immediately.
Cooking Time: 20 minutes
Roasted Garlic and Kale Panzanella Salad
Roasted Garlic and Kale Panzanella Salad: A hearty and flavorful twist on the classic Italian bread salad, featuring roasted garlic and tender kale.
Ingredients:
– 4-6 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 large heads of garlic, separated into individual cloves
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 6-8 cups stale Italian bread, cut into 1-inch cubes
– 1 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss garlic cloves with 2 tablespoons olive oil and season with salt. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a large bowl, massage kale leaves with 2 tablespoons olive oil and a pinch of salt until tender.
4. Cube bread and toast in oven for 5-7 minutes or until crispy.
5. In a large serving bowl, combine roasted garlic, toasted bread, cherry tomatoes, and Parmesan cheese. Toss to combine.
6. Drizzle with apple cider vinegar and Dijon mustard; season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Prosciutto and Melon Panzanella Salad
Prosciutto and Melon Panzanella Salad Recipe
A refreshing summer salad that combines the sweetness of melon with the salty flavor of prosciutto, all tied together with a crunchy bread and tangy cheese.
Ingredients:
• 1 ripe cantaloupe or honeydew melon
• 6 slices of prosciutto
• 1 baguette, cut into 1-inch cubes
• 1/4 cup crumbled ricotta salata cheese
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish (optional)
Instructions:
1. Cut the melon into bite-sized wedges.
2. Preheat the oven to 350°F (175°C).
3. Toss the bread cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Bake until crispy, about 5-7 minutes.
4. Arrange the prosciutto slices on a large plate or platter.
5. Add the baked bread cubes, melon wedges, and crumbled ricotta salata cheese to the plate.
6. Drizzle with the remaining olive oil and season with salt and pepper to taste.
7. Garnish with fresh mint leaves, if desired.
Cooking Time: 10-12 minutes
Lemon Herb Chicken Panzanella Salad
Lemon Herb Chicken Panzanella Salad: A refreshing twist on the classic Italian bread salad, this recipe combines juicy chicken, tangy lemon, and fragrant herbs with toasted bread and sweet tomatoes.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 4 cups stale bread, cut into cubes (preferably Italian or French bread)
– 2 large tomatoes, diced
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place chicken breast in a shallow dish and pour the lemon mixture over it. Let marinate for at least 30 minutes.
4. Remove chicken from marinade and cook to desired doneness (about 20-25 minutes).
5. Meanwhile, toast bread cubes in the oven until lightly browned.
6. In a large bowl, combine toasted bread, diced tomatoes, crumbled feta cheese (if using), and cooked chicken.
7. Toss gently to combine and serve warm.
Cooking Time: Approximately 45-50 minutes
Artichoke and Olive Panzanella Salad
A twist on the classic Italian bread salad, this Artichoke and Olive Panzanella combines tender artichoke hearts, savory olives, and crispy bread for a refreshing summer side dish.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup pitted green olives, sliced
– 4 cups stale Italian bread, cut into 1-inch cubes
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Toss bread with olive oil, garlic, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until crispy.
3. In a large bowl, combine artichoke hearts, olives, and toasted bread.
4. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-18 minutes
Summary
Beat the summer heat with these refreshing panzanella salad recipes! This classic Italian dish typically consists of toasted bread, tomatoes, and mozzarella, but we’ve taken it to the next level by adding flavors like grilled peaches, burrata cheese, and spicy chorizo. From Mediterranean-inspired salads to creamy goat cheese concoctions, there’s something for everyone. Discover 20 unique panzanella salad recipes that are perfect for a light and satisfying lunch or dinner. Whether you’re a fan of sweet and savory or tangy and herby, these recipes will keep your taste buds cool all summer long.