Summer Panzanella Salad

Perfectly ripe nectarines, crisp cucumbers, grape tomatoes and creamy buratta all come together to create this Summer Panzanella Salad. Combined with golden, toasted sourdough bites and an herby balsamic vinaigrette. It’s GOOD.

Prep Work for Summer Panzanella Salad

• Make the dressing ahead of time (ingredients listed below). For me it’s as simple as adding everything to a small mason jar and shaking. Truly, it’s that simple. Store any leftover dressing in the refrigerator for up to a week.
• I love using an air fryer for most things to including toasting bread. It makes the process that much easier and quick too. If you don’t have one not to worry. Toasting the bread in the oven works just as well.

Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.

Ingredients Needed for Summer Panzanella Salad

• 2 cups sourdough bread chunks (toasted)
• 2 cups nectarines (sliced)
• 1 cup cucumber (halved + sliced)
• 1 cup grape tomatoes (halved and sliced)
• 1 ball buratta cheese
• 2 tbsp olive oil
• salt and pepper to taste

Dressing

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp fig preserves
• 1 tbsp minced shallot
• 1 tsp fresh basil (finely chopped)
• 1 tsp dried oregano
• salt and pepper to taste

How to Make Summer Panzanella Salad

1. In a bowl toss sourdough chunks, 1 tbsp olive oil, salt and pepper until evenly coated.
2. Using an air fryer set to 375F (or oven) toast bread for 3-5 minutes or until golden all over. Be sure to flip half way through.
3. Let bread cool then combine with all other salad elements minus the buratta. Mix until everything is generously coated in your dressing and set salad aside for 5-10 minutes.
4. Plate the salad and tear the buratta, placing pieces at random on top.
5. Drizzle with your last bit of olive oil and finish with salt and pepper.

Notes and Modifications

Typically for this recipe I use my homemade sourdough but feel free to use a good crusty bread of your liking. The key for me to a great panzanella salad is that 5-10 minute period of letting the salad sit. This step allows the the bread and other ingredients to really absorb the dressing.

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If you make this recipe be sure to tag me on Instagram! Just mention @servedseasonal or tag #servedseasonal. Thank you endlessly for your support!