Summer Panzanella Salad

5 from 1 reviews

The perfect tomato + summer panzanella salad recipe using leftover bread and fresh summer produce for a refreshing appetizer or entree.


  • 3 slices of ciabatta or sourdough bread (day old preferred), cut into cubes
  • 1 dry pint cherry tomatoes, halved
  • 2 large zucchinis, halved lengthwise
  • 2 peaches, sliced
  • 3 scallions, chopped
  • 6 oz mozzarella, chopped into bite-sized pieces
  • 1/2 cup basil leaves.
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • salt + pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Spread bread cubes onto a baking sheet and bake for 5-8 minutes or until lightly browned.
  3. Heat up grill over medium/high heat. Brush zucchinis with olive oil and place directly onto the grill.
  4. Cook 3 minutes per side or until slightly charred. Option to bake in the oven for 10- 15 minutes or cook on stove-top. Chop into bite-sized pieces after grilling.
  5. Combine all remaining vegetables, peaches, chopped zucchini and mozzarella in a large bowl. Top with bread cubes.
  6. In a small bowl or jar whisk together olive oil and red wine vinegar. Pour over salad making sure to fully coat bread.
  7. Allow to sit for 10 minutes before serving.