Summer Panzanella Recipe

Introduction

Summer Panzanella is a vibrant Italian bread salad perfect for warm days. It combines grilled vegetables, fresh tomatoes, and mozzarella with crusty bread for a refreshing and flavorful dish.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 slices country bread, each about 3/4 inch thick
• 1 medium zucchini or summer squash, halved
• 1/2 large red onion, cut into 4 wedges
• Kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 4 cups diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
• 1 cup cubed fresh mozzarella
• 1/2 cup packed fresh basil leaves, torn into bite-size pieces
• Balsamic glaze, for drizzling

Instructions

1. Step 1: Heat grill to medium-high and oil the grates. Brush the bread, zucchini, and onion all over with olive oil and season with salt and pepper.
2. Step 2: Grill the bread and vegetables until the bread is lightly charred and toasted, about 30 seconds to 1 minute per side. Grill zucchini and onion until lightly charred and crisp-tender, about 3 minutes per side.
3. Step 3: Transfer the grilled bread, zucchini, and onion to a work surface. Rub garlic on both cut sides of the bread, then let everything cool slightly.
4. Step 4: Cut the bread into bite-size cubes, thinly slice the zucchini crosswise, and chop the onion.
5. Step 5: In a large bowl, whisk together the olive oil and red wine vinegar, then season with salt and pepper. Add the bread cubes, zucchini, onion, tomatoes, mozzarella, and basil. Toss gently to combine.
6. Step 6: Drizzle with balsamic glaze before serving and enjoy your fresh summer salad.

Tips & Variations

• Use day-old bread for better texture that soaks up the dressing without becoming mushy.
• Add cucumbers or roasted bell peppers for extra crunch and color.
• Substitute fresh mozzarella with burrata for a creamier texture.
• If you don’t have a grill, toast the bread and veggies under the broiler or in a grill pan.

Storage

Store any leftover panzanella in an airtight container in the refrigerator for up to 1 day. The bread will soften as it absorbs the dressing, so it’s best enjoyed fresh. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make panzanella ahead of time?

While you can prepare the ingredients in advance, it’s best to assemble the salad just before serving to keep the bread from becoming too soggy.

What can I use if I don’t have balsamic glaze?

You can drizzle a little balsamic vinegar or reduce balsamic vinegar on the stovetop until it thickens to create a similar glaze effect.

Summer Panzanella Recipe

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4.9 from 90 reviews

A vibrant and refreshing Summer Panzanella salad featuring grilled vegetables and toasted country bread tossed with fresh tomatoes, basil, and mozzarella, finished with a tangy balsamic glaze. Perfect for warm-weather dining, this Italian-inspired dish combines smoky charred flavors with bright, fresh ingredients for a deliciously light meal or side.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Grilled Vegetables and Bread

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 slices country bread, each about 3/4-inch thick
• 1 medium zucchini or summer squash, halved
• 1/2 large red onion, cut into 4 wedges
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 clove garlic, minced

For the Salad

• 2 tablespoons red wine vinegar
• 4 cups diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
• 1 cup cubed fresh mozzarella
• 1/2 cup packed fresh basil leaves, torn into bite-size pieces
• Balsamic glaze, for drizzling

Instructions

1. Prepare the Grill and Vegetables: Heat your grill to medium-high and oil the grates to prevent sticking. Brush the bread slices, zucchini halves, and onion wedges all over with extra-virgin olive oil. Season them generously with kosher salt and freshly ground black pepper.
2. Grill the Bread and Vegetables: Place the bread and vegetables on the grill. Grill the bread until lightly charred and toasted, about 30 seconds to 1 minute per side. Grill the zucchini and onion until they are lightly charred and crisp-tender, approximately 3 minutes per side.
3. Prepare the Bread and Vegetables for the Salad: Transfer the grilled bread, zucchini, and onion to a clean work surface. While still warm, rub the minced garlic onto both cut sides of the bread to infuse flavor. Allow everything to cool slightly to prevent wilting the fresh ingredients.
4. Cut and Slice Ingredients: Cut the grilled bread into bite-size cubes. Thinly slice the zucchini crosswise into rounds. Chop the grilled onion into smaller pieces suitable for salad mixing.
5. Make the Dressing and Toss: In a large bowl, whisk together the extra-virgin olive oil and red wine vinegar. Season the dressing with salt and pepper to taste. Add the bread cubes, sliced zucchini, chopped onion, diced tomatoes, cubed mozzarella, and torn basil leaves to the bowl. Toss everything gently to combine the flavors.
6. Finish and Serve: Transfer the panzanella to a serving dish and drizzle generously with balsamic glaze to add a sweet, tangy finish. Serve immediately to enjoy the contrasting textures and vibrant flavors.

Notes

• Use a variety of ripe tomatoes to enhance the flavor and color of the salad.
• For a vegetarian option, this recipe is already suitable; omit mozzarella for vegan but consider a vegan cheese alternative.
• Balsamic glaze adds sweetness; adjust the amount based on preference.
• Grilling adds a smoky depth; if a grill is not available, you can char vegetables in a hot skillet or broil in the oven.
• Serve immediately after assembling to prevent the bread from becoming soggy.

Keywords: Summer Panzanella, grilled vegetables, Italian salad, basil, mozzarella, tomatoes, balsamic glaze, summer recipe, grilled bread