Summer Panzanella Salad

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




  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.

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