As the temperatures rise, there’s nothing quite like a light and refreshing salad to quench your thirst and satisfy your taste buds. Panzanella, a classic Italian bread-based salad, is the perfect solution for hot summer days. With its origins in Tuscany, panzanella typically features toasted bread, juicy tomatoes, creamy mozzarella, and fragrant basil – all tossed together with a drizzle of olive oil and a sprinkle of salt.
But why stick to just one classic recipe when you can experiment with different flavors and ingredients? In this article, we’ll take the humble panzanella salad to new heights by sharing 20 refreshing recipes that incorporate everything from grilled peaches and burrata to strawberries and arugula. Whether you’re a fan of sweet and savory combinations or bold and zesty flavors, there’s something on this list for everyone. So grab your favorite bread, toss in some fresh veggies, and get ready to beat the heat with these 20 refreshing panzanella salad recipes.
Classic Tuscan Panzanella Salad
Panzanella is a beloved Italian summer salad that celebrates the flavors of ripe tomatoes, crusty bread, and fresh mozzarella. This classic recipe is perfect for warm weather gatherings and imprompto meals.
Ingredients:
– 4 cups cubed rustic bread (such as Ciabatta or Focaccia)
– 2 large ripe tomatoes, diced
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Toss bread with 2 tablespoons olive oil and toast for 5-7 minutes or until lightly browned.
2. In a large bowl, combine diced tomatoes, cherry tomatoes, mozzarella cheese, toasted bread, and chopped basil (if using).
3. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
4. Pour dressing over the salad and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Tomato and Basil Panzanella Salad
This classic Italian salad is a perfect summer treat. Fresh tomatoes, mozzarella, and basil are tossed with crispy bread and a drizzle of olive oil for a flavorful and refreshing side dish.
Ingredients:
– 4 large tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 cups stale bread, cut into 1-inch cubes
– 3 tbsp olive oil
– Salt and pepper to taste
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 crispy.
3. In a large bowl, combine diced tomatoes, sliced mozzarella, and chopped basil.
4. Add the toasted bread cubes to the bowl and toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Grilled Peach and Burrata Panzanella Salad
A sweet and savory twist on the classic Italian bread salad, this recipe combines the warmth of grilled peaches with the creaminess of burrata cheese.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1 ball of burrata cheese
– 2 cups of day-old bread, cut into cubes (such as Ciabatta or Focaccia)
– 1/4 cup of extra-virgin olive oil
– 2 tablespoons of balsamic glaze
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill peach wedges for 2-3 minutes per side, or until caramelized and slightly charred.
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.
5. In a large bowl, combine toasted bread, grilled peaches, and burrata cheese.
6. Drizzle with olive oil and balsamic glaze; season with salt and pepper to taste.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 20-25 minutes
Avocado and Corn Panzanella Salad
This refreshing summer salad combines the creaminess of avocado with the sweetness of corn, all wrapped up in a crispy bread crouton. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 3 ripe avocados, diced
– 1 cup fresh corn kernels (from about 2 ears)
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, garlic, salt, and pepper. Spread on a baking sheet and toast until crispy.
3. In a large bowl, combine diced avocado, corn kernels, and toasted bread croutons.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves before serving.
Cooking Time: 20 minutes
Strawberry and Arugula Panzanella Salad
This refreshing summer salad combines sweet strawberries with peppery arugula, crunchy bread, and tangy feta cheese. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups arugula
– 1 pint fresh strawberries, hulled and sliced
– 1 baguette, cut into 1-inch cubes
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and toast for 10 minutes.
3. In a large bowl, combine arugula, sliced strawberries, toasted bread, and crumbled feta cheese.
4. Drizzle with remaining 1 tbsp olive oil and 2 tbsp balsamic vinegar. Toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Cucumber and Feta Panzanella Salad
A refreshing summer salad that combines the coolness of cucumbers with the tanginess of feta cheese, all wrapped up in a crusty bread basket. Perfect for hot days or as a light lunch.
Ingredients:
– 4 cups cubed day-old bread ( Ciabatta or similar)
– 2 large cucumbers, sliced
– 1 block of crumbled feta cheese (about 8 oz)
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until crispy.
3. In a large bowl, combine sliced cucumbers, crumbled feta cheese, and toasted bread cubes.
4. Drizzle the remaining 2 tbsp of olive oil and white wine vinegar over the salad. Toss to coat.
5. Season with salt and pepper to taste. Garnish with fresh parsley leaves.
Cooking Time: 15-20 minutes
Caprese-Style Panzanella Salad
This Italian-inspired salad combines the flavors of fresh mozzarella, juicy tomatoes, and fragrant basil with crispy bread and a hint of garlic. Perfect as a light lunch or as a side dish for your next dinner party.
Ingredients:
– 4 cups cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 baguette, cut into 1-inch cubes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, garlic, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until crispy.
4. In a large bowl, combine tomatoes, mozzarella cheese, and basil.
5. Add the toasted bread to the bowl and toss gently.
6. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Mediterranean Panzanella Salad with Olives
This classic Italian salad gets a Mediterranean twist with the addition of juicy olives, making it perfect for a light and refreshing summer meal or as a side dish to any grilled main course.
Ingredients:
– 4 cups cubed bread ( Ciabatta or Focaccia work well)
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss bread with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine tomatoes, olives, garlic, and vinegar. Season with salt and pepper to taste.
4. Add the toasted bread to the bowl and toss gently to combine.
5. Serve immediately, garnished with fresh parsley leaves if desired.
Cooking Time: 15-20 minutes
Roasted Vegetable Panzanella Salad
A hearty and flavorful salad that combines roasted vegetables with the classic Italian bread and tomato combination.
Ingredients:
– 2 cups mixed vegetables (such as zucchini, bell peppers, cherry tomatoes, and onions)
– 1 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup diced fresh mozzarella cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 2 cups cherry tomatoes, halved
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, toast the bread cubes in the oven for 5-7 minutes or until lightly browned.
4. In a large bowl, combine the roasted vegetables, toasted bread, mozzarella cheese, and basil.
5. Add the cherry tomatoes and toss gently to combine.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Watermelon and Mint Panzanella Salad
Beat the heat with this light and refreshing salad that combines the sweetness of watermelon, the coolness of mint, and the crunch of bread. Perfect for a summer gathering or a quick lunch.
Ingredients:
– 2 cups cubed seedless watermelon (about 1 small melon)
– 1/4 cup chopped fresh mint leaves
– 1/2 cup stale bread, cut into 1-inch cubes
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine watermelon and mint.
2. Add bread cubes and toss gently.
3. If using feta, crumble it over the salad and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in a snap.
Balsamic Glazed Panzanella Salad
Transform the classic Italian bread salad into a sweet and savory masterpiece with this Balsamic Glazed Panzanella recipe. The tangy glaze brings together juicy tomatoes, crispy bread, creamy mozzarella, and fresh basil for a flavorful summer salad.
Ingredients:
– 4 cups cubed rustic bread (such as Ciabatta or Focaccia)
– 2 large ripe tomatoes, diced
– 1/2 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup grated fresh mozzarella cheese
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C). Toss bread with 1 tablespoon olive oil, salt, and pepper. Bake for 10-12 minutes or until crispy.
2. In a large bowl, combine diced tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, mozzarella cheese, and basil leaves. Season with salt and pepper to taste.
3. Add toasted bread cubes to the salad and toss gently to combine.
4. Let the salad sit at room temperature for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes
Herbed Goat Cheese Panzanella Salad
This classic Italian salad gets a creamy twist with the addition of herby goat cheese and juicy bread cubes. Perfect for a light summer meal or as a refreshing side dish.
Ingredients:
– 1 baguette, cubed
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh basil
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine crumbled goat cheese, chopped parsley, and basil.
5. Add toasted bread cubes to the bowl and drizzle with remaining olive oil and white wine vinegar.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-17 minutes
Spicy Shrimp and Panzanella Salad
A refreshing summer salad that combines the flavors of spicy shrimp with the classic Italian bread-based panzanella, topped with juicy tomatoes and creamy mozzarella cheese.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon hot sauce (such as sriracha)
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled mozzarella cheese
– 1 ripe tomato, diced
– 1 cup cubed Italian bread (Panzanella)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season shrimp with hot sauce, salt, and pepper.
2. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
3. In a large bowl, combine bread, tomato, mozzarella cheese, and parsley.
4. Add grilled shrimp on top of the salad and toss gently to combine.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15 minutes
Pesto Drizzled Panzanella Salad
This Italian-inspired salad combines the flavors of pesto, cherry tomatoes, and bread to create a refreshing and satisfying side dish or light lunch. Fresh basil adds a pop of color and fragrance.
Ingredients:
– 1 cup cubed rustic bread (such as Ciabatta)
– 2 cups mixed greens
– 1 pint cherry tomatoes, halved
– 1/4 cup freshly made pesto
– 1/4 cup crumbled fresh mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Toss bread with a drizzle of olive oil and bake for 5-7 minutes, or until lightly toasted.
2. In a large bowl, combine mixed greens, cherry tomatoes, and toasted bread cubes.
3. Drizzle pesto over the salad and toss gently to combine.
4. Top with crumbled mozzarella cheese and season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Grilled Chicken and Panzanella Salad
Combine the smoky flavor of grilled chicken with the freshness of a Panzanella salad, featuring juicy tomatoes, crunchy bread, and creamy mozzarella.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup cherry tomatoes, halved
– 1 baguette, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 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 grill to medium-high heat.
2. Season chicken with salt, pepper, and garlic; grill for 6-8 minutes per side or until cooked through.
3. Toss bread cubes with olive oil, salt, and pepper; toast on grill or in oven at 350°F (180°C) for 5-7 minutes or until crispy.
4. Combine grilled chicken, toasted bread, cherry tomatoes, mozzarella cheese, and chopped basil (if using).
5. Drizzle with extra-virgin olive oil and season to taste.
Cooking Time: 20-25 minutes
Artichoke and Parmesan Panzanella Salad
This Italian-inspired salad combines the sweetness of artichokes with the savory flavors of Parmesan cheese, all tied together by a crispy bread crouton. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 large artichoke heart, canned or fresh
– 1 cup stale Italian bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, garlic, and salt.
3. Spread bread mixture on a baking sheet and bake until crispy, about 10-12 minutes.
4. In a large bowl, combine artichoke heart, Parmesan cheese, and toasted bread.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves.
Cooking Time: 15 minutes
Peach and Prosciutto Panzanella Salad
A refreshing summer salad that combines sweet juicy peaches with salty prosciutto and crispy bread, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 ripe peaches, diced
– 6 slices of prosciutto, torn into pieces
– 1 baguette, cut into 1-inch cubes
– 1/2 cup of extra virgin olive oil
– 2 tablespoons of white wine vinegar
– 1 tablespoon of honey
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Toss the baguette cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until golden brown.
4. In a large bowl, combine the diced peaches, torn prosciutto, and toasted bread.
5. Drizzle the remaining olive oil, white wine vinegar, and honey over the salad.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Greek-Inspired Panzanella Salad
Greek-Inspired Panzanella Salad: A Refreshing Twist on a Classic Italian Recipe
Panzanella salad gets a Greek makeover with the addition of feta cheese, olives, and juicy tomatoes. This salad is perfect for warm weather gatherings or as a quick lunch option.
Ingredients:
– 1 baguette, cut into 1-inch cubes
– 2 large tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Toss the bread cubes with olive oil, garlic, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine the toasted bread, tomatoes, feta cheese, olives, and parsley.
5. Drizzle the salad with white wine vinegar and toss to coat.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Servings: 4-6
Roasted Beet and Goat Cheese Panzanella Salad
This rustic Italian-inspired salad combines sweet roasted beets with creamy goat cheese, crispy bread, and fresh herbs for a delightful flavor profile. Perfect as a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 baguette, cubed
– 8 oz goat cheese, crumbled
– 1/4 cup fresh thyme leaves
– Salt and pepper to taste
– 2 tbsp white wine vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large bowl, combine bread cubes, garlic, and thyme.
4. Roasted beets, peel off skin and slice into wedges.
5. In a small bowl, whisk together vinegar and olive oil.
6. Assemble the salad by layering roasted beets, bread mixture, and crumbled goat cheese.
Cooking Time: 45-50 minutes (for roasting beets)
Summer Squash and Basil Panzanella Salad
Summer Squash and Basil Panzanella Salad
A refreshing twist on the classic Italian bread salad, this Summer Squash and Basil Panzanella Salad is perfect for warm weather gatherings. By incorporating tender summer squash and fragrant basil into the traditional recipe, you’ll create a flavorful and light dish that’s sure to impress.
Ingredients:
– 1 large loaf of rustic bread (such as Ciabatta or Focaccia), cut into 1-inch cubes
– 2 medium-sized yellow summer squash, diced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss bread cubes with olive oil, garlic, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine summer squash, basil, and vinegar.
5. Add the toasted bread to the bowl and toss to combine.
6. Season with salt and pepper to taste.
7. Top with grated Parmesan cheese (if using).
8. Serve immediately.
Cooking Time: 20-25 minutes
Summary
Get ready to beat the heat with these refreshing panzanella salad recipes perfect for summer! From classic Tuscan to Mediterranean-inspired, each dish combines juicy tomatoes, crusty bread, and creamy cheeses. Add some grilled peaches, roasted beets, or spicy shrimp for extra flavor. These salads are sure to please even the pickiest eaters. Whether you’re in the mood for something light and refreshing or a hearty meal, there’s a panzanella recipe here for you.
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