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This Summer Panzanella Salad is a refreshing side or main dish that makes summer produce the star, combining juicy tomatoes, seared zucchini, and fresh herbs with crusty bread and a zesty tomato vinaigrette. Vegan, Gluten-Free Option.
You’ve heard of a classic panzanella salad (made only with tomatoes and bread), but what about this Summer Panzanella Salad? It’s a lettuce-free side or light main dish that tosses toasted crusty bread cubes with fresh summer produce, like tomatoes, zucchini, and herbs, and a zippy red wine and tomato vinaigrette. It’s simple, satisfying, and exactly what I want to eat when it’s hot outside.
Table of Contents
What is a Panzanella Salad?
Panzanella is an Italian tomato and bread salad from Tuscany. It was initially a humble peasant dish designed to use up day-old bread and garden vegetables, but it has since become incredibly popular all over the world. My Everything Bagel Panzanella Salad puts a flavorful spin on the original, while this Summer Panzanella Salad makes summer produce the star!
You’ll still find crusty toasted bread and fresh tomatoes in this salad, but to introduce new layers of flavor and texture, I also added tons of fresh herbs and seared zucchini wedges. All tossed in a punchy dressing made from red wine vinegar, olive oil, and the drained tomato juices (AKA liquid umami gold), the hearty, summery goodness in every bite is too good to miss.
Ingredients for Vegan Panzanella Salad
This easy panzanella salad keeps it simple with fresh summer produce, crusty bread, and a 6-ingredient homemade dressing. Here are the key ingredients you need:
- Crusty Bread: this is a bread salad after all, so spring for a quality loaf of fresh sourdough or ciabatta. Homemade bread will also work as long as it’s hearty and crusty, like homemade sourdough or this No-Knead Whole Wheat Bread. You can also use day-old bread in panzanella, but since it’s drier, the cubes will need to be watched more closely while toasting to prevent them from burning.
- Tomatoes: fresh summer tomatoes will give your bread salad the best summer flavors. Ripe cherry tomatoes (sliced in half) or fresh heirloom tomatoes (cut into wedges) are best.
- Zucchini: the zucchini is sliced into thick wedges, then seared in a hot pan. You can also fire the wedges on the grill to give them charming grill marks.
- Fresh Herbs: you’ll usually only find fresh basil in a panzanella salad, but I used a mix of basil, parsley, and mint for extra brightness. I don’t recommend swapping the fresh herbs for dry herbs because they just don’t have the same refreshing qualities.
- Tomato Vinaigrette: this salad is dressed in a zippy vinaigrette made from olive oil, red wine vinegar, Dijon mustard, garlic, capers, salt, and the tomato juice drained from the fresh tomatoes. It really packs a punch and ties this whole summer side dish together! If you love this dressing as much as I do, I recommend making a double batch to serve with this Mediterranean Chickpea Pasta Salad or this Tomato Cucumber Basil Salad.
How to Make a Summer Panzanella Salad
- Toss the bread cubes with olive oil, salt, and pepper until coated. Spread the pieces on a baking sheet and toast them in the oven until the edges are crisp but the middle is still chewy. Set the bread aside to cool.
- Arrange a colander over a bowl. Place the tomatoes in the colander and sprinkle them with salt. Set aside to drain.
- Sear the zucchini in a hot pan until both sides are browned. Transfer the pieces to a plate.
- Add the olive oil, vinegar, mustard, garlic, capers, and salt to the bowl with the drained tomato juice and whisk to combine.
- Add the toasted bread to the bowl with the dressing and toss to coat. Next, add the salted tomatoes, seared zucchini, shallot, basil, parsley, and mint to the bowl. Toss well.
- Divide the salad between bowls and enjoy right away.
Caitlin’s Cooking Tips
- Achieving crispy-yet-rehydrated bread cubes: The magic of the bread in a panzanella salad lies in crispy toasted edges and almost rehydrated centers. To execute these perfect textures, always toss the toasted bread in the dressing before adding the rest of the salad ingredients. If using day-old bread, let the bread pieces soak in the dressing for a few minutes longer to really give them a chance to absorb the flavors.
- Always take the time to salt the tomatoes. The salt not only draws out excess moisture (preventing your salad from becoming watery), but it also concentrates the tomato flavor. The fresh tomatoes and drained tomato juice will both be twice as flavorful.
- Chunky seared zucchini is best. I highly recommend slicing the zucchini into thick wedges rather than thin half-moons. After searing, the wedges have beautifully browned exteriors but are still tender and firm in the middle, adding some really special, satisfying textures to the salad.
Serving Suggestions
The mix of crusty bread and fresh vegetables helps this salad double as a light main dish and a vibrant side dish. I personally love to serve it on the side of summery main dishes that celebrate the season, like this Roasted Cherry Tomato Basil Pasta, these Mushroom Veggie Burgers, and pretty much anything else that comes off the grill.
If you’d like to turn this salad into a filling meal, I recommend tossing it with a can of drained and rinsed white beans. You also can’t go wrong with adding a batch of my Rosemary Garlic Tofu or my Easy Baked Tempeh, either on top or on the side.
If you’re looking for more summer salad recipes, you’ll also love this Corn Cucumber Tomato Salad, this Pesto Orzo Salad, and this Strawberry Avocado Crunch Salad!
How to Store Leftover Panzanella Salad
Panzanella salad is best enjoyed as soon as it’s assembled, while the bread still has that perfect chewy-crisp texture. If you do end up with leftovers, they can be stored in an airtight container for up to 2 days in the refrigerator. Just know the bread will soften the longer it sits.
Substitutions and Variations
- Gluten-Free Option: This salad is just as satisfying with your favorite gluten-free bread. Just make sure it’s sturdy enough to hold up after toasting and soaking in the dressing. Day-old or slightly stale gluten-free bread tends to work best.
- Oil-Free Option: Skip the oil in the dressing and toast or air fry the bread cubes without oil (or spritz them with vegetable broth instead). The salad will still be tasty, albeit a bit lighter.
- Vegetable Substitutions: In addition to the zucchini and tomatoes, make this salad with seared or roasted eggplant, charred corn kernels, seared red bell peppers, or shaved raw fennel.
- Optional Add-Ins: Make this salad your own by adding briny olives, marinated artichoke hearts, toasted pine nuts, or even avocado. A sprinkle of vegan parmesan or a handful of arugula will also fit right in.
Recipe FAQs
While I don’t recommend assembling the salad ahead of time, you can prep the separate components a few hours before tossing them together. Keep the toasted bread at room temperature and the salad toppings and dressing in the fridge until it’s time to eat. Toss the bread in the dressing 15 to 30 minutes before serving to give it time to soak in the dressing without getting too soft.
Not really. The vegetables should be firm and juicy, and the bread should be just barely soaked but not mushy. That’s why we toast the bread ahead of time—the crusty pieces can absorb the dressing while still staying slightly chewy in the center.
Not if you don’t want to. To make this a no-cook meal, slice the zucchini into thin ribbons and skip the sear.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Summer Panzanella Salad
Ingredients
For the Salad:
- 3/4 pound crusty sourdough or ciabatta bread, cut into 1” cubes
- 4 tablespoons olive oil divided
- 1 pound cherry tomatoes, cut in half (or 1 pound heirloom tomatoes, cut into wedges)
- Salt and black pepper to taste
- 2 small zucchini cut on an oblique/roll cut or in thick wedges
- 1/2 small shallot or 1/4 red onion ends trimmed and finely sliced
- 1/2 cup basil leaves, roughly torn
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic crushed (optional)
- 1 tablespoon capers
- 1/2 teaspoon kosher salt
Instructions
- Prep: Preheat the oven to 400F (200°C) and set a large baking sheet aside.
- Toast the Bread: Place the bread in a large mixing bowl and drizzle with 2 tablespoons of olive oil and salt and pepper to taste. Toss well, until the bread is evenly coated. Spread the bread across the baking sheet, then place in the middle rack of the oven for 10 to 15 minutes, until it has crispy edges but is still chewy in the center. Dryer or more stale bread will need less cooking time. Set aside to let cool
- Salt the Tomatoes: Put the sliced tomatoes in colander and sprinkle generously with salt; mix well. Place the colander over the bowl you mixed the bread in. Let the excess moisture drain into the bowl for 10 to 15 minutes, while the bread toasts.
- Sear the Zucchini: Warm the remaining 2 tablespoons of olive oil in a cast iron or stainless steel pan. Once the oil is shimmering, add the zucchini and toss well. Spread the zucchini out across the pan and sear each side for 4 to 5 minutes, until firm with browned edges. Transfer to a plate lined with a paper towel and set aside to let cool slightly.
- Make the Dressing: Set the tomatoes in the colander aside and use the bowl with the extra tomato juice to make the dressing. Add the olive oil, vinegar, mustard, garlic, capers, and salt to the bowl, then use a whisk to mix well, until the dressing is emulsified.
- Assemble: Add the toasted bread to the bowl of dressing first and toss well; this will help rehydrate the bread. Then add the salted tomatoes, seared zucchini, shallot, basil, parsley, and mint to the bowl. Use tongs to toss well, until evenly mixed.
- Serve: Divide between serving bowls and enjoy immediately. This recipe is best enjoyed fresh, as the bread will get more soggy the longer it sits.
I used white wine vinegar and skipped the garlic and capers. I also chose to let the bread cubes sit out for a day and not toast; otherwise, I followed the recipe as written and it is unique, easy, and really delicious. All the great flavors of late summer. Thank you for a wonderful recipe. I am looking forward to trying more of your recipes.
I’m so happy you enjoyed!
Super easy, very delicious and perfect for summer. Didn’t even have mint or shallots and had to sub red wine vinegar for white vinegar, and it still came together really nicely. Will definitely make this again!
Thanks for another great recipe :))
You’re so welcome, I’m so happy you enjoyed!