Summer has finally arrived, and with it comes the perfect excuse to fire up your grill, invite friends over, and feast on refreshing salads. Among these is one Italian classic that never goes out of style: Panzanella Salad. This Tuscan-inspired salad typically consists of bread, tomatoes, mozzarella, basil, and a drizzle of olive oil. But why settle for just the basics when you can get creative with your ingredients and flavors? In this article, we’ll share 20 Panzanella Salad recipes that will make your taste buds do the happy dance.
From classic combinations to innovative twists, these salads are sure to please even the pickiest of eaters. Whether you’re looking for a light and refreshing side dish or a satisfying main course, we’ve got you covered with our collection of delicious Panzanella Salads.
Classic Italian Panzanella Salad with Tomatoes and Basil
This iconic salad from Tuscany is a simple yet flavorful celebration of summer’s bounty, featuring ripe tomatoes, crunchy bread, creamy mozzarella, and fragrant basil.
Ingredients:
– 4 large tomatoes, diced
– 1 baguette, cut into 1-inch cubes
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– 1 tsp salt
– Fresh basil leaves, chopped (about 1/4 cup)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with 1 tablespoon olive oil and season with salt. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine diced tomatoes, toasted bread, mozzarella slices, and chopped basil.
4. Drizzle with remaining 3 tablespoons olive oil and white wine vinegar. Season to taste.
5. Sprinkle with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Grilled Peach and Burrata Panzanella Salad
Elevate your summer salads with this unique combination of grilled peaches, creamy burrata cheese, and crunchy bread. This recipe is perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 4 ripe peaches, sliced
– 1 ball of burrata cheese
– 1 baguette, cut into 1-inch cubes (Panzanella bread)
– 2 cups mixed greens
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill peach slices for 2-3 minutes per side, until caramelized.
3. Cut burrata cheese into bite-sized pieces.
4. In a large bowl, combine bread cubes, mixed greens, grilled peaches, and burrata cheese.
5. Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Avocado and Corn Panzanella Salad with Lime Dressing
This refreshing salad combines the creamy richness of avocado with the sweetness of corn, all tied together with a zesty lime dressing. Perfect for a light and satisfying meal or as a side dish for your next outdoor gathering.
Ingredients:
– 2 ripe avocados, diced
– 1 cup fresh corn kernels (from about 2 ears)
– 4 cups bread cubes (Italian or French baguette, toasted and torn into pieces)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. In a large bowl, combine the avocado, corn kernels, bread cubes, and cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. If using jalapeño, add it now and toss gently.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in under 10 minutes.
Mediterranean Panzanella Salad with Olives and Feta
Experience the vibrant flavors of the Mediterranean with this hearty salad, perfect for a light lunch or dinner. This recipe combines crispy bread, juicy tomatoes, creamy feta, and savory olives in a refreshing blend.
Ingredients:
– 4 cups cubed rustic bread (e.g., Ciabatta)
– 2 large ripe tomatoes, diced
– 1/2 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread with olive oil, salt, and pepper on a baking sheet. Bake until crispy, about 10 minutes.
3. In a large bowl, combine tomatoes, olives, feta, and toasted bread.
4. Drizzle red wine vinegar over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh herbs, if desired.
Cooking Time: 15 minutes
Caprese-Style Panzanella Salad with Mozzarella and Balsamic
This Italian-inspired salad combines the flavors of fresh mozzarella, ripe tomatoes, and fragrant basil, all tied together with a tangy balsamic glaze. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 baguette, cut into 1-inch cubes
– 2 large tomatoes, diced
– 8 ounces fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 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, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until lightly toasted.
4. In a large bowl, combine diced tomatoes, mozzarella slices, and basil.
5. Drizzle balsamic vinegar over the salad and toss to combine.
6. Add toasted bread cubes to the salad and toss again to coat.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Vegetable Panzanella Salad with Garlic Croutons
Roasted Vegetable Panzanella Salad with Garlic Croutons: A hearty, flavorful salad perfect for a comforting meal or as a side dish for your favorite Italian-inspired dishes.
Ingredients:
– 2 cups roasted mixed vegetables (such as zucchini, bell peppers, and eggplant)
– 1 baguette, cut into 1-inch cubes
– 3 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/2 cup freshly grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the bread cubes with 2 tablespoons olive oil, garlic, salt, and pepper on a baking sheet. Roast for 10-12 minutes or until crispy.
3. In a large bowl, combine roasted vegetables, croutons, and Parmesan cheese.
4. In a small bowl, whisk together vinegar, mustard, salt, and pepper. Pour dressing over the salad and toss to combine.
Cooking Time: 20-25 minutes
Greek-Inspired Panzanella Salad with Cucumber and Red Onion
This refreshing summer salad combines the classic Italian bread-based panzanella with the bright, tangy flavors of Greece. Croutons are replaced with crispy pita chips, while juicy tomatoes and creamy feta add depth to this flavorful dish.
Ingredients:
– 4 cups cherry tomatoes, halved
– 1 large red onion, thinly sliced
– 2 large cucumbers, peeled and thinly sliced
– 8 oz crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp red wine vinegar
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (about 2 cups)
– 1/4 cup pita chips, crushed
Instructions:
1. Preheat oven to 350°F.
2. Toss bread with olive oil, salt, and pepper on a baking sheet. Bake for 5-7 minutes or until crispy.
3. In a large bowl, combine tomatoes, onion, cucumber, feta, parsley, salt, and pepper.
4. Drizzle vinegar over the salad and toss to combine.
5. Add croutons and pita chips; toss gently to distribute.
6. Serve immediately.
Cooking Time: 15 minutes
Spicy Shrimp and Chorizo Panzanella Salad
Get ready to elevate your salad game with this flavorful and spicy dish! This Mediterranean-inspired panzanella salad combines succulent shrimp, smoky chorizo, and crunchy bread with a zesty kick.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 slices of chorizo, sliced into thin strips
– 2 cups stale bread (Italian or French), cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss bread cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until golden brown.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high. Add chorizo and cook for 2-3 minutes or until crispy. Remove from heat.
4. Add shrimp to the same skillet and cook for 2-3 minutes per side or until pink and cooked through.
5. In a large bowl, combine bread cubes, cooked shrimp, and chorizo. Toss with garlic, smoked paprika, salt, and pepper.
6. Top with chopped parsley and serve immediately.
Cooking Time: 20-25 minutes
Watermelon and Feta Panzanella Salad with Mint
A refreshing twist on the classic Italian bread salad, this Watermelon and Feta Panzanella Salad with Mint is perfect for hot summer days. The sweetness of the watermelon pairs beautifully with the tanginess of the feta cheese and the brightness of fresh mint.
Ingredients:
– 2 cups cubed seedless watermelon
– 1/2 cup crumbled feta cheese
– 4 cups stale bread, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1/4 cup chopped fresh mint leaves
– 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 lightly toasted.
3. In a large bowl, combine watermelon, feta cheese, and toasted bread.
4. Drizzle with white wine vinegar and toss gently to combine.
5. Stir in chopped fresh mint leaves.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Herbed Chicken and Arugula Panzanella Salad
This refreshing salad combines juicy chicken, peppery arugula, and croutons infused with herbs for a delightful twist on the classic Italian bread-based salad.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
– 4 cups arugula
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup white wine vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
3. Place chicken breast in a shallow dish and brush with the herb mixture.
4. Roast chicken for 20-25 minutes or until cooked through.
5. Meanwhile, toss arugula, cherry tomatoes, and feta cheese with white wine vinegar and Dijon mustard.
6. Cut roasted chicken into bite-sized pieces and add to salad.
7. Serve immediately.
Cooking Time: 25 minutes
Pesto Panzanella Salad with Cherry Tomatoes and Green Beans
This Italian-inspired salad combines the creaminess of pesto with the crunch of toasted bread, sweet cherry tomatoes, and crisp green beans. Perfect for a light and refreshing summer meal.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– 1 cup fresh green beans, trimmed and sliced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with 2 tablespoons olive oil and season with salt. Spread on a baking sheet and toast for 10-12 minutes, or until golden brown.
3. In a large bowl, combine toasted bread, pesto, cherry tomatoes, green beans, and Parmesan cheese. Season with salt and pepper to taste.
4. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Balsamic Strawberry and Goat Cheese Panzanella Salad
A sweet and tangy twist on the classic Italian panzanella salad, this recipe combines fresh strawberries, creamy goat cheese, and toasted bread for a delightful summer treat.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup balsamic glaze
– 1/2 cup crumbled goat cheese
– 4-6 slices of rustic Italian bread (such as Ciabatta or Focaccia), toasted
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Toast the bread until lightly browned, then set aside.
3. In a large bowl, whisk together sliced strawberries and balsamic glaze until well combined.
4. Crumble goat cheese into the bowl with the strawberry mixture; gently toss to combine.
5. Add toasted bread to the bowl and toss everything together until the bread is evenly coated with the strawberry-goat cheese mixture.
6. Sprinkle chopped fresh mint leaves over the top of the salad, then season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes (mostly hands-off time)
Smoky Eggplant and Halloumi Panzanella Salad
A twist on the classic Italian bread salad, this Smoky Eggplant and Halloumi Panzanella Salad combines smoky roasted eggplant with salty halloumi cheese, cherry tomatoes, and fresh basil. Perfect for a light summer meal or as a side dish.
Ingredients:
– 2 large eggplants
– 1 block of halloumi cheese, sliced
– 2 cups of stale bread, cut into cubes
– 1 pint of cherry tomatoes, halved
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplant for 30-40 minutes, or until smoky and tender.
3. Grill the halloumi cheese for 2-3 minutes per side, or until golden brown.
4. Toss the bread with olive oil, garlic, salt, and pepper.
5. Combine the roasted eggplant, grilled halloumi, cherry tomatoes, and bread in a bowl.
6. Sprinkle with chopped basil and serve.
Cooking Time: 45-50 minutes
Asian-Inspired Panzanella Salad with Sesame Dressing
This refreshing salad combines the flavors of Asia with the classic Italian panzanella, featuring crispy baguette croutons, juicy mango, and a creamy sesame dressing.
Ingredients:
– 4 cups mixed greens
– 1 ripe mango, diced
– 1 cup cooked chicken breast, diced
– 1/2 cup crispy baguette croutons
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped scallions
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss baguette slices with olive oil, salt, and pepper. Bake for 10-12 minutes or until crispy.
3. In a blender or food processor, combine sesame oil, soy sauce, rice vinegar, and honey. Blend until smooth.
4. In a large bowl, combine mixed greens, mango, chicken, croutons, and scallions.
5. Drizzle the sesame dressing over the salad and toss to coat.
6. Serve immediately.
Cooking Time: 15-20 minutes
Roasted Beet and Goat Cheese Panzanella Salad
Roasted Beet and Goat Cheese Panzanella Salad Recipe
Elevate your salad game with this vibrant and flavorful combination of roasted beets, creamy goat cheese, and toasted bread.
Ingredients:
– 2 large beets
– 1 baguette, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese crumbles
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes or until tender.
2. While beets are roasting, toss bread cubes with olive oil, garlic, salt, and pepper on a baking sheet. Toast for 10-12 minutes or until lightly browned.
3. In a large bowl, combine roasted beets, toasted bread, goat cheese crumbles, and parsley.
4. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Prosciutto and Melon Panzanella Salad with Basil
This refreshing summer salad combines the sweetness of melon, the saltiness of prosciutto, and the brightness of basil, all tied together with a crunchy bread crouton. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups cubed baguette (1 day old)
– 2 ripe cantaloupes, peeled and cubed
– 6 slices prosciutto, torn into strips
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread with olive oil, salt, and pepper on a baking sheet.
3. Bake for 10-12 minutes or until crispy.
4. In a large bowl, combine melon, prosciutto, and basil.
5. Drizzle with vinegar, honey, and a pinch of salt and pepper.
6. Top with toasted bread croutons and Parmesan cheese (if using).
7. Serve immediately.
Cooking Time: 20-25 minutes
Lemon Garlic Shrimp Panzanella Salad
This refreshing salad combines succulent shrimp with toasted bread, juicy tomatoes, and a zesty lemon-garlic dressing, perfect for a light and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 baguette, cut into 1-inch cubes
– 2 cups mixed cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread with olive oil, salt, and pepper on a baking sheet. Toast for 10 minutes or until lightly browned.
3. In a large skillet, cook shrimp over medium-high heat with garlic and lemon juice until pink and cooked through (about 2-3 minutes per side).
4. In a large bowl, combine toasted bread, cherry tomatoes, and parsley.
5. Add cooked shrimp to the bowl and toss gently to combine.
6. Serve immediately and enjoy!
Cooking Time: 20 minutes
Kale and Butternut Squash Panzanella Salad
A twist on the classic Italian panzanella salad, this recipe combines the earthy flavors of kale and roasted butternut squash with crispy croutons and a tangy vinaigrette.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/2 cup bread, cut into 1-inch cubes (preferably day-old bread)
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender.
4. Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
5. Add bread cubes; cook, stirring occasionally, until golden brown (about 5-7 minutes).
6. In a large bowl, combine kale, roasted squash, and croutons.
7. Whisk together vinaigrette ingredients; pour over the salad and toss to coat.
Cooking Time: 45 minutes
Tuna Niçoise-Style Panzanella Salad
Experience the rich flavors of Provence with this refreshing tuna salad, combining the classic Niçoise ingredients with the Italian bread-based panzanella style.
Ingredients:
– 1 (6 oz) can of tuna in olive oil, drained and flaked
– 2 cups of stale baguette cubes
– 1 cup of cherry tomatoes, halved
– 1/4 cup of Kalamata olives, pitted
– 1/4 cup of artichoke hearts, canned or marinated
– 2 tablespoons of olive oil
– 2 tablespoons of white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Toss the bread cubes with 1 tablespoon 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 tuna, cherry tomatoes, olives, artichoke hearts, and toasted bread.
5. Drizzle with the remaining 1 tablespoon of olive oil and white wine vinegar; season with salt and pepper to taste.
6. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 20-25 minutes
Fig and Gorgonzola Panzanella Salad with Honey Drizzle
This summer salad combines the sweetness of fresh figs, the creaminess of crumbled gorgonzola, and the crunch of toasted bread, all tied together with a drizzle of warm honey.
Ingredients:
– 4 cups cubed baguette (preferably day-old)
– 1/2 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1/2 cup crumbled gorgonzola cheese
– 1 pint fresh figs, sliced
– Salt and pepper to taste
– Honey for drizzling
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, salt, and pepper on a baking sheet. Toast until lightly browned, about 10 minutes.
3. In a large bowl, whisk together vinegar and a pinch of salt.
4. Add toasted bread, crumbled gorgonzola, and sliced figs to the bowl. Toss gently to combine.
5. Drizzle warm honey over the salad and toss again to coat.
Cooking Time: 15 minutes
Summary
Get ready to beat the summer heat with these refreshing Panzanella salad recipes! This classic Italian dish gets a modern twist with 20 unique and delicious variations. From classic combinations like tomatoes and basil to creative takes like grilled peaches and burrata, there’s something for every taste and occasion. Try adding spicy shrimp and chorizo, roasted vegetables, or even watermelon and feta for a sweet and savory surprise. Whether you’re looking for a light lunch or a show-stopping dinner, these Panzanella salads are sure to impress!