A large white bowl with chunks of golden crispy bread, cherry tomatoes, cucumbers, red onion slices, fresh basil, mozzarella and peaches.

Summer Panzanella salad

This traditional & easy summer panzanella salad is made with Italian bread, mozzarella, cucumber, cherry tomatoes & a twist of juicy peaches.
Course Lunch, Side Dish
Cuisine American, Italian
Keyword easysummerrecipes, italianrecipes, panzanellasalad, summersalad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Wine a Little Cook A Lot


  • 1 Loaf of Crusty Bread such as Ciabatta or Sourdough, cut into 1" cubes
  • 5 tbsp Butter melted
  • Olive Oil for drizzling
  • 2 cups Cherry tomatoes halved
  • 1 Cucumber peeled and diced
  • 1/4 cup Red Onion thinly sliced (about 1/4 onion)
  • 2 Peaches cut into 1" chunks (peeling optional)
  • 8 oz Fresh Mozzarella cut into small cubes
  • 1/4 cup Fresh Basil roughly chopped
  • 1/4 cup Fresh Parsley chopped

Balsamic Dressing

  • 2 tbsp Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 clove Garlic minced
  • 1 tsp Lemon Zest about 1/2 lemon
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Pepper


  • Preheat oven to 400 degrees. Place cubes of bread in a large bowl, pour melted butter on top and toss to coat evenly, spread out onto a large baking sheet. Drizzle lightly with olive oil and bake 20-25 minutes or until golden and crispy. Set aside to cool.
  • Meanwhile, make the dressing by mixing all the dressing ingredients in a small bowl. Set aside
  • In a large bowl (you can use the same one you used for the bread), add tomatoes, cucumbers, red onion, peaches and mozzarella. Add in toasted bread and dressing and toss to combine. Sprinkle with basil and parsley and serve immediately


*To make ahead, prepare all ingredients keeping the bread separate from other ingredients until ready to serve.