In this panzanella salad recipe, garden tomatoes, cucumbers, bell peppers, onions and basil are combined with toasty bread and fresh mozzarella cheese, then tossed in the best homemade dressing. Panzanella is the most delicious and satisfying summer salad!
Preheat oven to 400 degrees F. Grease a large baking sheet with olive oil spray.
Cut bread into 1” cubes or tear with hands.
Spread bread out onto baking sheet and drizzle with 2 TBS olive oil, then sprinkle with salt and pepper. Mix it together with your hands.
Bake in preheated oven for 8 minutes, stirring once halfway through. Bread should be crispy on the outside but still soft when squeezed (not hard like a crouton).
Alternatively, you could do it on the stovetop: Heat oil in a large saucepan over medium heat. Add the bread and stir to coat. Sprinkle with sea salt and pepper and cook over medium heat until lightly golden brown, stirring constantly, about 5 minutes.
Make the Dressing
In a small bowl, whisk together the dressing ingredients. Set aside.
Assemble & Serve
Put tomatoes, cucumber, pepper, onion, mozzarella cheese, and fresh corn (if desired) in a bowl and toss to combine. Season with salt and pepper and toss with the dressing.
Add the toasted bread and avocado and stir gently to combine
Taste and adjust salt and pepper as desired.
Serve immediately.
Video
Notes
Ingredient Substitutions
Bread.* I prefer fresh sourdough bread in this panzanella salad. You can also use ciabatta, french bread, Italian bread, etc.
Olive oil. Avocado oil is a good substitute for olive oil.
Tomatoes. garden-fresh heirloom tomatoes are my favorite. You can use any variety you prefer such as vine-ripened, Roma, etc.
Bell Peppers. Red, orange, yellow or green - choose your favorite variety.
Onion. Once again, choose your favorite. I like red onions for flavor and color.
Fresh Basil. There is no substitute for fresh basil.
Fresh Mozzarella Cheese. Fresh burrata cheese is also an excellent choice.
Optional additions. In the summer we get the best corn from a local farm, so I love cooking ears of fresh corn, cutting it off the Cobb and putting it in this salad. Avocado is also an excellent addition.
Balsamic vinegar. choose a high-quality variety that is thick and sweet and pours like molasses.
Dijon Mustard. Choose your favorite mustard.
Honey. Maple syrup is a great substitute for honey, if desired.
Minced Garlic. jarred or freshly minced are both great choices.
Prepare in Advance
Combine all the ingredients except for the bread and avocado.
When ready to serve, add the bread and avocado and stir to combine.
Note: the bread does absorb the dressing and can get soggy. So add it when you are ready to serve the salad, not before.StoreStore leftovers in an airtight container for up to 2 days. The bread in the salad will likely get a little soggy as it absorbs the dressing, but I actually really like it that way!