Mmm, can you smell summer? When the sun’s blazing and tomatoes are at their peak, nothing beats a vibrant panzanella salad. This Italian classic—a brilliant mix of juicy produce, crusty bread, and zesty dressing—is the ultimate warm-weather refresher. We’ve gathered 20 irresistible twists to inspire your next meal. Dive in and discover your new favorite way to savor the season!
Classic Tuscan Panzanella Salad
Hear that crunch? This Classic Tuscan Panzanella Salad transforms stale bread into a vibrant, no-cook summer feast. It’s a celebration of peak-season tomatoes and garden herbs, ready in minutes with minimal effort. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups (1/2-inch cubes) stale rustic bread
– 1 1/2 pounds ripe tomatoes, cut into 1-inch chunks
– 1 English cucumber, halved lengthwise and sliced 1/4-inch thick
– 1/2 small red onion, thinly sliced
– 1/2 cup fresh basil leaves, torn
– 1/4 cup extra-virgin olive oil
– 3 tablespoons red wine vinegar
– 1 garlic clove, minced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Place 4 cups of stale bread cubes in a large mixing bowl.
2. Add 1 1/2 pounds of tomato chunks, the sliced cucumber, and the thinly sliced red onion to the bowl.
3. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper until fully combined. Tip: For deeper flavor, let the vinaigrette sit for 10 minutes before dressing the salad.
4. Pour the vinaigrette over the bread and vegetables in the large bowl.
5. Using your hands, gently toss everything together until the bread is evenly coated, about 1 minute. Tip: Tossing by hand prevents the bread from breaking down too much.
6. Let the salad rest at room temperature for 15 minutes to allow the bread to soften and absorb the dressing.
7. Add 1/2 cup of torn fresh basil leaves to the bowl.
8. Give the salad one final, gentle toss to incorporate the basil. Tip: Adding the basil last preserves its bright color and fresh aroma.
9. Divide the salad evenly among four plates or shallow bowls.
10. Serve immediately.
Ready to eat? The bread should be tender but still have a pleasant chew, soaked with tangy, garlicky dressing. Juicy tomatoes and crisp cucumber provide a refreshing contrast. For a heartier meal, top each portion with grilled chicken or a few slices of creamy mozzarella.
Tomato and Basil Panzanella Salad
Freshen up stale bread with this vibrant Italian salad. It’s a perfect summer side dish that transforms simple ingredients into something special. The juicy tomatoes and fragrant basil make it irresistible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups day-old crusty bread, torn into 1-inch pieces
– 3 tbsp extra virgin olive oil, divided
– 1/2 tsp kosher salt, divided
– 1/4 tsp black pepper, divided
– 1 lb ripe tomatoes, cut into 1-inch chunks
– 1/4 cup thinly sliced red onion
– 1/4 cup fresh basil leaves, torn
– 2 tbsp red wine vinegar
Instructions
1. Preheat your oven to 375°F.
2. Toss the torn bread pieces with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a baking sheet.
3. Spread the bread in a single layer and bake for 8-10 minutes, until golden brown and crisp.
4. While the bread toasts, combine the tomato chunks, sliced red onion, and torn basil leaves in a large bowl.
5. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper to make the vinaigrette.
6. Pour the vinaigrette over the tomato mixture and toss gently to coat.
7. Let the dressed tomato mixture sit for 5 minutes to allow the flavors to meld.
8. Add the toasted bread cubes to the bowl with the tomato mixture.
9. Toss everything together gently until the bread is evenly coated and slightly softened by the juices.
10. Serve the salad immediately.
Unexpectedly satisfying, the bread soaks up the tangy tomato juices while retaining a pleasant chew. The bright acidity from the vinegar balances the sweet tomatoes and peppery basil perfectly. For a creative twist, add creamy burrata or grilled shrimp on top for a heartier meal.
Grilled Peach and Burrata Panzanella Salad
Vibrant summer flavors come together in this grilled peach and burrata panzanella salad. It’s a perfect balance of sweet, savory, and creamy textures. You’ll love how simple it is to assemble for a crowd.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 ripe peaches, halved and pitted
– 4 cups day-old crusty bread, torn into 1-inch pieces
– 8 ounces burrata cheese
– 1/4 cup extra-virgin olive oil, divided
– 2 tablespoons balsamic vinegar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh basil leaves, torn
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
3. Place peaches cut-side down on the grill; grill for 3-4 minutes until char marks appear and peaches soften slightly.
4. Remove peaches from grill and let cool for 5 minutes, then slice into wedges.
5. While peaches cool, toss bread pieces with 2 tablespoons olive oil on a baking sheet.
6. Toast bread in a 375°F oven for 8-10 minutes, stirring once halfway, until golden and crisp.
7. In a large bowl, whisk together remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper.
8. Add grilled peach wedges and toasted bread to the bowl with the dressing; toss gently to coat.
9. Tear burrata into pieces and scatter over the salad.
10. Garnish with torn basil leaves just before serving.
Luscious grilled peaches add a smoky sweetness that pairs beautifully with the creamy burrata. The toasted bread soaks up the dressing while staying pleasantly crisp. For a creative twist, serve it alongside grilled chicken or as a stunning centerpiece at a summer picnic.
Avocado and Corn Panzanella Salad
Just the kind of bright, hearty salad you crave when summer produce peaks. Juicy corn and creamy avocado meet crispy bread cubes in this satisfying twist on panzanella. It comes together fast for a no-fuss meal that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 3 cups 1-inch bread cubes (from a rustic loaf)
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 2 ears fresh corn, husked
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 1/4 cup thinly sliced red onion
– 1/4 cup fresh basil leaves, torn
– 3 tbsp red wine vinegar
– 1/4 cup extra-virgin olive oil
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the bread cubes with 2 tbsp olive oil and 1/2 tsp kosher salt on a baking sheet.
3. Bake the bread for 8–10 minutes until golden and crisp, stirring halfway through.
4. Heat a grill pan or skillet over medium-high heat.
5. Grill the corn ears for 8–10 minutes, turning occasionally, until kernels are charred in spots.
6. Let the corn cool slightly, then cut the kernels from the cobs.
7. Combine the grilled corn, diced avocados, halved cherry tomatoes, sliced red onion, and torn basil in a large bowl.
8. Whisk together the red wine vinegar, 1/4 cup extra-virgin olive oil, and 1/4 tsp black pepper in a small bowl.
9. Pour the dressing over the vegetable mixture and toss gently to coat.
10. Add the toasted bread cubes to the bowl and toss once more just before serving.
The salad offers a delightful contrast: creamy avocado and juicy tomatoes against the crunchy bread and sweet, charred corn. For a creative twist, top it with grilled shrimp or crumbled feta cheese to make it a complete meal.
Strawberry and Arugula Panzanella Salad
A vibrant twist on a classic Italian bread salad, this strawberry and arugula panzanella bursts with sweet and peppery flavors. It’s a perfect summer dish that comes together quickly with minimal cooking. Use day-old bread for the best texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups (1/2-inch cubes) day-old crusty bread
– 3 tablespoons extra-virgin olive oil, divided
– 1/4 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 pound fresh strawberries, hulled and quartered
– 4 cups baby arugula
– 1/4 cup thinly sliced red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons balsamic vinegar
Instructions
1. Preheat your oven to 375°F.
2. Toss the bread cubes with 1 tablespoon of olive oil, kosher salt, and black pepper on a baking sheet.
3. Bake the bread for 8-10 minutes, until golden brown and crisp, tossing halfway through.
4. Let the toasted bread cubes cool completely on the baking sheet for 5 minutes.
5. Combine the quartered strawberries, baby arugula, and sliced red onion in a large serving bowl.
6. Whisk the remaining 2 tablespoons of olive oil with the balsamic vinegar in a small bowl until emulsified.
7. Pour the dressing over the strawberry mixture and toss gently to coat.
8. Add the cooled bread cubes and crumbled feta cheese to the bowl.
9. Toss everything together just before serving to prevent the bread from becoming soggy.
10. Serve immediately on plates or in a shallow bowl.
Buttery, crisp croutons contrast with juicy strawberries and tender arugula, while the feta adds a salty tang. The salad’s textures soften slightly if left to sit, making it ideal for immediate enjoyment. For a creative twist, add grilled chicken or shrimp to turn it into a hearty main course.
Cucumber and Feta Panzanella Salad
Just as refreshing as it is satisfying, this Cucumber and Feta Panzanella Salad transforms stale bread into a vibrant, no-cook summer meal. Juicy vegetables and tangy cheese mingle with a bright vinaigrette for a dish that’s both hearty and light. Perfect for potlucks or a quick weeknight dinner, it comes together in minutes with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups (1/2-inch cubes) stale rustic bread
– 1 large English cucumber, sliced into 1/4-inch thick half-moons
– 1 pint cherry tomatoes, halved
– 1/2 small red onion, thinly sliced
– 6 ounces feta cheese, crumbled
– 1/4 cup extra-virgin olive oil
– 3 tablespoons red wine vinegar
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Place 4 cups of stale rustic bread cubes in a large mixing bowl.
2. Add 1 large English cucumber (sliced into 1/4-inch thick half-moons), 1 pint of halved cherry tomatoes, and 1/2 small thinly sliced red onion to the bowl.
3. In a separate small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until fully emulsified.
4. Pour the vinaigrette over the bread and vegetable mixture in the large bowl.
5. Using clean hands or a large spoon, gently toss all ingredients until the bread is evenly coated with the dressing, taking care not to crush the vegetables.
6. Let the salad sit at room temperature for 15 minutes to allow the bread to soften and absorb the flavors.
7. After 15 minutes, add 6 ounces of crumbled feta cheese to the bowl.
8. Gently fold the feta into the salad just until combined to prevent it from breaking down too much.
9. Divide the salad evenly among four plates or bowls for immediate serving.
Generously textured with soft, dressing-soaked bread and crisp vegetables, this salad offers a delightful contrast in every bite. The briny feta and acidic vinaigrette cut through the richness, making it a balanced dish that’s ideal for warm days. For a creative twist, serve it alongside grilled chicken or shrimp, or pack it for a picnic where the flavors continue to meld beautifully.
Caprese-Style Panzanella Salad
Gather your ingredients for a vibrant twist on a classic Italian salad. This Caprese-style panzanella combines juicy tomatoes, fresh mozzarella, and crusty bread for a satisfying meal. It’s perfect for summer gatherings or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups cubed day-old crusty bread (1-inch cubes)
– 3 tbsp extra-virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 lbs ripe tomatoes, cut into 1-inch chunks
– 8 oz fresh mozzarella cheese, torn into bite-sized pieces
– 1/4 cup thinly sliced fresh basil leaves
– 2 tbsp balsamic vinegar
Instructions
1. Preheat your oven to 375°F.
2. Toss the bread cubes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper on a baking sheet.
3. Bake the bread for 8-10 minutes until golden brown and crisp, stirring halfway through.
4. Let the toasted bread cool completely on the baking sheet to prevent sogginess.
5. In a large bowl, combine the tomato chunks, mozzarella pieces, and sliced basil.
6. Add the cooled bread cubes to the bowl with the tomato mixture.
7. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper until emulsified.
8. Pour the dressing over the salad and gently toss to coat all ingredients evenly, being careful not to crush the tomatoes.
9. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld and the bread to absorb some dressing.
Let the salad rest briefly before serving to enhance the textures. The bread softens slightly while retaining a pleasant chew, contrasting with the juicy tomatoes and creamy mozzarella. For a creative twist, add grilled peaches or serve alongside grilled chicken for a heartier meal.
Mediterranean Panzanella Salad with Olives
Bold Mediterranean flavors come together in this hearty bread salad. It’s a perfect make-ahead dish for gatherings, with textures that hold up beautifully. You’ll love the bright, briny, and herby combination.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups day-old rustic bread, cut into 1-inch cubes
– 3 tbsp extra virgin olive oil, divided
– 1 pint cherry tomatoes, halved
– 1 English cucumber, diced
– 1/2 red onion, thinly sliced
– 1 cup Kalamata olives, pitted and halved
– 4 oz feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the bread cubes with 1 tablespoon of olive oil on a baking sheet.
3. Bake the bread for 8-10 minutes until golden and crisp, stirring once halfway through.
4. Let the toasted bread cool completely on the baking sheet to prevent sogginess.
5. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
7. Pour the dressing over the vegetable and cheese mixture and toss gently to coat evenly.
8. Add the cooled toasted bread cubes to the bowl.
9. Toss everything together just until combined, being careful not to crush the bread.
10. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.
The salad offers a satisfying contrast of crisp bread, juicy tomatoes, and creamy feta. For a creative twist, serve it alongside grilled chicken or fish for a complete meal. This panzanella is best enjoyed the day it’s made while the bread retains its ideal texture.
Roasted Vegetable Panzanella Salad
Ditch the boring greens—this hearty roasted vegetable panzanella brings summer’s best produce together with crusty bread for a satisfying, no-cook assembly. Perfect for potlucks or meal prep, it’s a vibrant, make-ahead dish that only gets better as it sits.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium zucchini, cut into 1-inch cubes
– 1 medium yellow squash, cut into 1-inch cubes
– 1 red bell pepper, cut into 1-inch pieces
– 1 small red onion, cut into 1-inch wedges
– 3 tbsp olive oil, divided
– 1 tsp kosher salt, divided
– ½ tsp black pepper
– 4 cups day-old crusty bread, torn into 1-inch pieces
– 1 pint cherry tomatoes, halved
– ¼ cup red wine vinegar
– 1 tbsp Dijon mustard
– 1 garlic clove, minced
– ¼ cup fresh basil, thinly sliced
Instructions
1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Toss zucchini, yellow squash, bell pepper, and red onion with 1 tbsp olive oil, ½ tsp salt, and black pepper on the prepared sheet.
3. Roast vegetables for 20–25 minutes, stirring once halfway, until tender and lightly charred at the edges.
4. While vegetables roast, spread bread pieces on a separate baking sheet and toast in the oven for 8–10 minutes until crisp and golden.
5. In a large bowl, whisk together remaining 2 tbsp olive oil, red wine vinegar, Dijon mustard, garlic, and remaining ½ tsp salt until emulsified.
6. Add roasted vegetables, toasted bread, cherry tomatoes, and basil to the bowl with the dressing.
7. Gently toss everything together until evenly coated, then let sit for 10 minutes to allow the bread to absorb the dressing.
8. Taste and adjust seasoning with an extra pinch of salt if needed before serving.
This salad balances soft, caramelized vegetables with chewy, vinegar-soaked bread for a hearty texture. The tangy dressing brightens the roasted flavors, making it ideal for serving alongside grilled chicken or as a standalone lunch.
Watermelon and Mint Panzanella Salad
Nothing beats a refreshing summer salad that comes together in minutes. Need a vibrant side dish for your next barbecue or picnic? This watermelon and mint panzanella delivers sweet, savory, and tangy flavors with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups cubed day-old crusty bread (1-inch pieces)
– 3 tablespoons extra virgin olive oil, divided
– 1/2 teaspoon kosher salt
– 4 cups cubed seedless watermelon (1-inch pieces)
– 1/2 cup thinly sliced red onion
– 1/4 cup fresh mint leaves, torn
– 2 tablespoons red wine vinegar
– 1/4 teaspoon freshly ground black pepper
– 4 ounces feta cheese, crumbled
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the cubed bread with 1 tablespoon of olive oil and 1/4 teaspoon of kosher salt on the prepared baking sheet.
3. Bake the bread for 8-10 minutes, stirring halfway through, until golden brown and crisp. Tip: Using day-old bread ensures better texture and prevents sogginess.
4. Let the toasted bread cool completely on the baking sheet for 5 minutes.
5. In a large mixing bowl, combine the cubed watermelon, sliced red onion, and torn mint leaves.
6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, remaining 1/4 teaspoon of kosher salt, and black pepper until emulsified.
7. Pour the dressing over the watermelon mixture and toss gently to coat. Tip: Add the dressing just before serving to keep the watermelon crisp.
8. Add the cooled toasted bread cubes and crumbled feta cheese to the bowl.
9. Gently toss everything together until evenly combined. Tip: For best results, let the salad sit for 5 minutes before serving to allow the bread to soak up the flavors.
10. Serve immediately.
Juicy watermelon cubes provide a sweet burst against the tangy feta and sharp red onion. The toasted bread adds a satisfying crunch that softens slightly as it absorbs the bright dressing. For a creative twist, serve it alongside grilled chicken or shrimp for a complete summer meal.
Balsamic Glazed Panzanella Salad
Vibrant and hearty, this balsamic glazed panzanella salad transforms stale bread into a crave-worthy meal. It’s a perfect make-ahead dish that gets better as the flavors meld.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups (1/2-inch cubes) stale rustic bread
– 3 tbsp extra virgin olive oil, divided
– 1/2 tsp kosher salt, divided
– 1/4 tsp black pepper
– 1/3 cup balsamic vinegar
– 1 tbsp honey
– 1 pint cherry tomatoes, halved
– 1 English cucumber, diced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh basil leaves, torn
– 3 oz fresh mozzarella, torn into small pieces
Instructions
1. Preheat your oven to 400°F.
2. Toss the bread cubes with 2 tablespoons of olive oil, 1/4 teaspoon salt, and the black pepper on a baking sheet.
3. Bake the bread for 10-12 minutes until golden and crisp, stirring halfway through for even browning.
4. While the bread toasts, combine the balsamic vinegar and honey in a small saucepan over medium heat.
5. Simmer the mixture for 5-7 minutes until it reduces by half and coats the back of a spoon, then remove it from the heat.
6. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and the remaining 1/4 teaspoon salt.
7. Let the vegetables sit for 5 minutes to draw out their natural juices, which will create a light dressing.
8. Add the toasted bread cubes, torn basil, and mozzarella to the bowl with the vegetables.
9. Drizzle the warm balsamic glaze and the remaining 1 tablespoon of olive oil over the salad.
10. Gently toss everything together until evenly coated, being careful not to crush the bread.
11. Let the salad rest for 10 minutes before serving to allow the bread to soak up the flavors without becoming soggy.
Dense, chewy bread contrasts with juicy tomatoes and crisp cucumber for a satisfying texture. The sweet-tart glaze balances the savory elements beautifully, making it ideal for picnics or as a sturdy side for grilled meats.
Herbed Goat Cheese Panzanella Salad
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Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups 1-inch rustic bread cubes
– 3 tbsp olive oil, divided
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 pint cherry tomatoes, halved
– 1/2 English cucumber, sliced into half-moons
– 1/2 small red onion, thinly sliced
– 4 oz herbed goat cheese, crumbled
– 1/4 cup fresh basil leaves, torn
– 3 tbsp red wine vinegar
Instructions
1. Preheat your oven to 400°F.
2. Toss the bread cubes with 1 tablespoon of olive oil, kosher salt, and black pepper on a baking sheet.
3. Bake the bread for 8-10 minutes until golden brown and crisp, stirring halfway through.
4. Let the croutons cool completely on the baking sheet to prevent sogginess.
5. Combine the halved cherry tomatoes, sliced cucumber, and sliced red onion in a large bowl.
6. Whisk the remaining 2 tablespoons of olive oil with the red wine vinegar in a small bowl until emulsified.
7. Pour the dressing over the vegetable mixture and toss gently to coat.
8. Add the cooled croutons and torn basil leaves to the bowl.
9. Toss everything together just before serving to keep the croutons crisp.
10. Crumble the herbed goat cheese over the top of the salad.
This salad delivers a satisfying crunch from the homemade croutons against the juicy tomatoes and crisp cucumber. The tangy goat cheese and bright vinaigrette cut through the richness perfectly. For a heartier meal, add grilled chicken or chickpeas directly to the bowl.
Spicy Shrimp and Panzanella Salad
This spicy shrimp and panzanella salad brings bold flavors and satisfying textures to your table in under 30 minutes. Toss crispy bread cubes with juicy shrimp, fresh vegetables, and a zesty vinaigrette for a vibrant meal that’s perfect for busy weeknights or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 4 cups day-old crusty bread, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 pint cherry tomatoes, halved
– 1 English cucumber, diced
– 1/2 red onion, thinly sliced
– 1/4 cup red wine vinegar
– 1/3 cup olive oil
– 1 garlic clove, minced
– 1/4 cup fresh basil, chopped
Instructions
1. Preheat oven to 400°F.
2. Toss bread cubes with 2 tbsp olive oil on a baking sheet.
3. Bake bread for 8-10 minutes until golden and crisp, stirring halfway through.
4. Pat shrimp dry with paper towels to ensure a good sear.
5. Combine shrimp with 2 tbsp olive oil, smoked paprika, cayenne, and salt in a bowl.
6. Heat a large skillet over medium-high heat.
7. Cook shrimp for 2-3 minutes per side until opaque and lightly charred.
8. Whisk red wine vinegar, 1/3 cup olive oil, and minced garlic in a small bowl.
9. Combine toasted bread, tomatoes, cucumber, and red onion in a large bowl.
10. Pour vinaigrette over bread mixture and toss gently to coat.
11. Let salad sit for 5 minutes to allow bread to absorb flavors without becoming soggy.
12. Fold in cooked shrimp and chopped basil.
13. Serve immediately.
Generous chunks of bread soak up the bright vinaigrette while retaining a pleasant chew, contrasting with the juicy shrimp and crisp vegetables. For a creative twist, serve it in individual bowls topped with crumbled feta or alongside grilled lemon halves for extra zing.
Pesto Drizzled Panzanella Salad
Savor the vibrant flavors of summer with this rustic Italian bread salad. Panzanella transforms stale bread into a crave-worthy meal, and a homemade pesto drizzle elevates it to new heights. It’s a perfect, no-cook dish for hot days when you want something fresh and satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups (1/2-inch cubes) stale rustic bread
– 1/4 cup extra virgin olive oil, divided
– 1 pint cherry tomatoes, halved
– 1 English cucumber, diced
– 1/2 small red onion, thinly sliced
– 1/2 cup fresh basil leaves, packed
– 1/4 cup grated Parmesan cheese
– 2 tablespoons pine nuts
– 1 garlic clove
– 2 tablespoons red wine vinegar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Place the 4 cups of stale bread cubes in a large mixing bowl.
2. Drizzle 2 tablespoons of the extra virgin olive oil over the bread and toss to coat evenly, which helps the bread absorb the dressing later.
3. Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the bowl with the bread.
4. In a food processor, combine the packed basil leaves, grated Parmesan cheese, pine nuts, and garlic clove.
5. Pulse the mixture until finely chopped, about 10-15 seconds.
6. With the processor running, slowly stream in the remaining 2 tablespoons of extra virgin olive oil until a loose pesto forms.
7. Add the red wine vinegar, kosher salt, and black pepper to the food processor and pulse 2-3 times to combine.
8. Pour the pesto dressing over the bread and vegetable mixture in the bowl.
9. Using clean hands or a large spoon, gently toss everything together until all ingredients are well coated.
10. Let the salad sit at room temperature for 15 minutes to allow the bread to soften and flavors to meld.
Outstanding textures emerge as the crisp vegetables contrast with the softened, flavorful bread. The pesto adds a rich, herby depth that makes this salad feel indulgent yet light. For a creative twist, serve it alongside grilled chicken or spoon it over a bed of fresh arugula for extra peppery bite.
Grilled Chicken and Panzanella Salad
Vibrant grilled chicken meets a rustic bread salad for a hearty, no-fuss meal that’s perfect for summer gatherings or quick weeknight dinners. This grilled chicken and panzanella salad combines juicy, charred chicken with crispy, toasted bread and fresh vegetables, all tossed in a bright vinaigrette. It’s a satisfying dish that balances textures and flavors with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 4 cups day-old crusty bread, cut into 1-inch cubes
– 2 cups cherry tomatoes, halved
– 1 English cucumber, sliced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh basil leaves, torn
– 1/4 cup extra-virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Pat the chicken breasts dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp pepper.
3. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and grill marks appear.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices.
5. While the chicken rests, spread the bread cubes on a baking sheet in a single layer.
6. Toast the bread in a preheated oven at 375°F for 8-10 minutes until golden and crisp, shaking the pan halfway through for even browning.
7. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper to make the vinaigrette.
8. Add the cherry tomatoes, cucumber, red onion, and toasted bread cubes to the bowl with the vinaigrette.
9. Toss the salad gently to coat all ingredients evenly, letting it sit for 5 minutes to allow the bread to absorb the dressing.
10. Slice the rested chicken breasts against the grain into 1/2-inch thick strips.
11. Fold the torn basil leaves into the salad mixture.
12. Divide the salad among plates and top with the sliced chicken.
Unbelievably satisfying, this salad offers a delightful crunch from the toasted bread against the tender, smoky chicken. The vinaigrette soaks into the bread, creating a soft yet crisp texture that pairs perfectly with the fresh vegetables. For a creative twist, serve it family-style in a large bowl or add crumbled feta cheese for extra tang.
Artichoke and Parmesan Panzanella Salad
Perfect for using up stale bread, this artichoke and Parmesan panzanella salad transforms simple ingredients into a hearty meal. Panzanella traditionally soaks day-old bread in dressing, but here we toast it for extra crunch. The combination of briny artichokes and sharp Parmesan creates a satisfying balance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups day-old rustic bread, cut into 1-inch cubes
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1 cup cherry tomatoes, halved
– 1/2 cup shaved Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp red wine vinegar
– 1 garlic clove, minced
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil leaves, torn
Instructions
1. Preheat your oven to 375°F.
2. Toss the bread cubes with 1 tablespoon of olive oil on a baking sheet.
3. Toast the bread in the oven for 8-10 minutes, stirring halfway, until golden and crisp.
4. While the bread toasts, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper in a large bowl.
5. Add the quartered artichoke hearts and halved cherry tomatoes to the dressing.
6. Gently toss the toasted bread cubes into the bowl with the vegetables.
7. Let the mixture sit for 5 minutes to allow the bread to absorb some dressing.
8. Fold in the shaved Parmesan cheese and torn basil leaves.
9. Serve immediately on plates or in a shallow bowl.
You’ll love the contrast between the crispy bread and tender vegetables. For a creative twist, top it with grilled chicken or serve alongside a simple soup. This salad holds up well, making it ideal for picnics or potlucks.
Peach and Prosciutto Panzanella Salad
Hear me out: this salad is summer on a plate. It’s a no-cook, make-ahead winner that turns stale bread and ripe peaches into a stunning meal. The salty prosciutto and tangy vinaigrette tie it all together perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups stale sourdough bread, torn into 1-inch pieces
– 3 ripe peaches, pitted and sliced into 1/2-inch wedges
– 4 ounces thinly sliced prosciutto, torn into bite-sized pieces
– 1/2 small red onion, thinly sliced
– 1/4 cup fresh basil leaves, torn
– 1/4 cup extra virgin olive oil
– 3 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Place the torn sourdough bread pieces in a large, wide serving bowl.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, kosher salt, and black pepper until fully emulsified.
3. Pour half of the vinaigrette over the bread and toss gently to coat every piece. Let it sit for 10 minutes to allow the bread to soften and absorb the dressing.
4. Add the sliced peaches, torn prosciutto, sliced red onion, and torn basil leaves to the bowl with the bread.
5. Drizzle the remaining vinaigrette over the top of the salad ingredients.
6. Using clean hands or salad tongs, gently toss everything together until all components are evenly distributed and lightly coated with dressing. Avoid over-mixing to keep the peaches intact.
7. Let the assembled salad rest at room temperature for 5 minutes before serving to allow the flavors to meld.
A final gentle toss is all it needs. The bread becomes pleasantly chewy, soaking up the sweet peach juices and tangy dressing, while the prosciutto adds a crisp, salty contrast. Serve it immediately on a large platter for a family-style summer lunch.
Greek-Inspired Panzanella Salad
Out of time but craving something fresh? This Greek-inspired panzanella salad transforms stale bread into a vibrant, no-cook meal. It’s a bright, tangy mix that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups 1-inch stale sourdough bread cubes
– 1 pint cherry tomatoes, halved
– 1 English cucumber, diced
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted and halved
– 4 oz feta cheese, crumbled
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tbsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Place 4 cups of 1-inch stale sourdough bread cubes in a large mixing bowl.
2. Add 1 pint of halved cherry tomatoes, 1 diced English cucumber, 1/2 thinly sliced red onion, 1/2 cup of pitted and halved Kalamata olives, and 4 oz of crumbled feta cheese to the bowl.
3. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tbsp of red wine vinegar, 1 tbsp of dried oregano, 1/2 tsp of kosher salt, and 1/4 tsp of black pepper until fully combined. Tip: For the best flavor, use a high-quality extra virgin olive oil.
4. Pour the dressing over the bread and vegetable mixture in the large bowl.
5. Gently toss all ingredients together until the bread cubes are evenly coated with the dressing. Tip: Toss carefully to avoid crushing the bread and vegetables.
6. Let the salad sit at room temperature for 10 minutes to allow the bread to soften and absorb the flavors. Tip: Do not refrigerate before serving, as it keeps the bread from becoming perfectly tender.
7. Serve immediately.
Crunchy bread soaks up the tangy dressing, while tomatoes and feta add bursts of juicy, salty flavor. For a creative twist, top it with grilled shrimp or serve alongside grilled chicken for a heartier meal.
Roasted Beet and Goat Cheese Panzanella Salad
Lately, I’ve been craving a salad that’s both hearty and vibrant. This roasted beet and goat cheese panzanella delivers with earthy sweetness and tangy creaminess. It’s a perfect make-ahead dish for busy weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 medium beets
– 4 cups day-old rustic bread, cut into 1-inch cubes
– 4 oz goat cheese, crumbled
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil, thinly sliced
Instructions
1. Preheat oven to 400°F.
2. Trim beet tops, scrub beets thoroughly, and wrap each beet individually in aluminum foil.
3. Place wrapped beets on a baking sheet and roast for 45 minutes, or until a knife inserts easily.
4. While beets roast, spread bread cubes in a single layer on a separate baking sheet.
5. Toast bread in the oven for 10-12 minutes until golden and crisp, tossing halfway through.
6. Remove beets from oven, unwrap carefully, and let cool until safe to handle.
7. Peel cooled beets using paper towels to avoid staining hands, then cut into 1/2-inch cubes.
8. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, kosher salt, and black pepper until emulsified.
9. Add roasted beet cubes and toasted bread cubes to the bowl with the dressing.
10. Gently toss to coat all components evenly, allowing bread to absorb some dressing.
11. Fold in crumbled goat cheese and sliced basil just before serving to maintain texture.
12. Let salad sit for 5 minutes to allow flavors to meld.
What makes this salad special is the contrast between the tender, sweet beets and the crisp, savory bread. The creamy goat cheese adds a tangy richness that balances the bright vinaigrette. For a creative twist, serve it alongside grilled chicken or as a colorful topping for crostini at your next dinner party.
Summer Squash and Basil Panzanella Salad
Midsummer’s bounty shines in this vibrant, no-cook salad that transforms day-old bread and fresh squash into a satisfying meal. It’s a perfect solution for hot days when you want maximum flavor with minimal effort. The combination of crisp vegetables, fragrant basil, and a tangy vinaigrette is irresistibly fresh.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups (1/2-inch cubes) day-old rustic bread
– 1 pound summer squash, thinly sliced
– 1 pint cherry tomatoes, halved
– 1/2 small red onion, thinly sliced
– 1/2 cup fresh basil leaves, torn
– 1/4 cup extra-virgin olive oil
– 3 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– 1 garlic clove, minced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. Place the bread cubes in a large mixing bowl.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper until fully emulsified.
3. Pour half of the vinaigrette over the bread cubes and toss thoroughly to coat every piece. Let the bread sit for 10 minutes to absorb the dressing and soften slightly.
4. Add the thinly sliced summer squash, halved cherry tomatoes, thinly sliced red onion, and torn basil leaves to the bowl with the bread.
5. Pour the remaining vinaigrette over the vegetable and bread mixture.
6. Gently toss all ingredients together until evenly combined. For best flavor, let the salad rest for 5 minutes before serving to allow the flavors to meld.
Nothing beats the contrasting textures of juicy tomatoes and crisp squash against the softened, flavorful bread. The sharp vinaigrette and fragrant basil tie everything together for a bright, herbaceous bite. Serve it immediately as a standalone lunch or alongside grilled chicken for a more substantial dinner.
Summary
Looking for the perfect summer salad? These 20 refreshing panzanella recipes offer endless inspiration for using up stale bread and ripe produce. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the summer salad joy.
