Summer Berry Panzanella Salad

Summer Berry Panzanella Salad

The temperatures are rising throughout and it’s finally time for some of our favorite produce: tomatoes and strawberries! Not only are the spring and summer our favorite seasons, they are the seasons that produce the most delicious fruits and vegetables, at least in our opinion. Fresh, sweet red berries come to play in this classically Italian salad, along with juicy tomatoes.

Panzanella Salad is one of those salads you make when you’re looking for a new and innovative dish to bring to a potluck. If you leave dressing it until the last minute, it lasts for hours - the bread yields to the strawberry and tomato juices, which ultimately makes it even more exciting.

Historically, panzanella salad used to be made with onions instead of tomatoes. But come the 20th century, the switch was made and there was no looking back. The fact that this salad was made typically during hot Italian summers made it the perfect pairing to tomatoes. Make this salad the next time you’re invited to a summer picnic or barbecue - the freshness of it all will make your friends beg for the quick and easy recipe!

Summer Berry Panzanella Salad

Serves 4

Preparation time: 20 minutes

Equipment: Large Nonstick Baking Sheet 


3 tablespoons extra virgin olive oil

1 loaf crusty Italian ciabatta bread, cut into cubes

1 pound fresh mozzarella, torn by hand

1 bunch fresh basil

3 heirloom tomatoes, cut into wedges

1/2 pound fresh strawberries, quartered

1/4 cup balsamic vinegar

Salt and pepper, to taste


1. Preheat oven to 350°F.

2. In a large, Large Nonstick Baking Sheet toss the bread cubes with the olive oil and season with salt and pepper. Bake for 10 minutes and then toss with spatula to evenly bake.

3. Once all your ingredients are prepped and the bread cubes are slightly crispy but with some give, toss the warm bread with the rest of the ingredients, including the vinegar.

4. Serve immediately on a hot summer day.

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