Summer Panzanella

I have been sitting on this recipe for weeks but between all the summertime adventures I had with my kids, I kept putting off writing this post. I know that summertime produce screams to be made into recipes all summer long, but this summer I only worked when it felt convenient and leaned all the way into beach trips, camping, hiking, hours at playgrounds, splash pads, playing in creeks, and more. My kids don’t go back to school until the end of August, so we get to enjoy summer all the way through Labor Day. Thankfully, you can still get the ingredients you need for this summer panzanella. This recipe is one of those recipes that’s a “non-recipe,” you can use more or less of any of the ingredients and all of them are still fresh and delicious right now. It’s a great recipe to make for any end of summer BBQs, but also great for a meal all by itself with some grilled protein added in. Panzanella means “bread in a bowl” coming from the Italian words “pane” meaning bread, and “zanella” meaning a deep plate or bowl. Traditionally made with stale bread soaked and tossed with tomatoes, basil, onions, and a simple oil and vinegar dressing, we are customizing our own version here to take advantage of all the summer produce.

Ingredients for Summer Panzanella

• Crusty bread: I love using some homemade sourdough bread that’s starting to go stale for this recipe. You want to use a crusty artisan loaf whether it’s sourdough or a yeast bread, because toasting it in the oven gives you the perfect crunchy texture for this salad. It’s going to be your new favorite way to use up any leftover stale bread.
• Tomatoes: I like using rainbow cherry tomatoes, but you can use larger tomatoes and cut them into chunks as well.
• Fresh mozzarella: mozzarella pearls are great for this summer panzanella because they’re already bite-sized, but you could also tear pieces off a larger fresh mozzarella ball or top the whole panzanella with burrata.
• Fresh corn: Go to the farmers market or your local farmstand for the freshest local corn you can find. Fresh corn, even without being cooked, is so sweet and delicious.
• Basil: Measure the basil with your heart! Fresh basil is one of my all-time favorite ingredients and I love that we can get huge bunches in the summer. I like to slice the leaves into thin ribbons to toss with the salad and garnish with a few leaves as well.
• Olive oil: The dressing for this salad is fairly simple, so I recommend using a good quality olive oil.
• Balsamic vinegar: As noted above, this is a simple dressing and the flavor of the olive oil and balsamic will really come through, so use a good quality one with flavor notes that you love. Roasted garlic, fig, and more are some balsamic infusions you can find, so choose what you love! And of course, a regular balsamic will do just fine.
• Red onion or shallots: Some finely chopped red onion or shallot give a punch of flavor to every bite.
• Salt: I use table salt tossed in with the salad but then top the whole salad with some flakey salt for texture.
• Freshly ground black pepper: The flavor from freshly ground pepper verses a store-bought ground version is so much better in this summery side dish.

How to Make Summer Panzanella

• First, cube up your bread and drizzle with olive oil. Sprinkle with salt and pepper and toss with your hands to coat. Sometimes I use garlic salt for more flavor. You don’t have to toast the bread, but I love the texture it adds to the panzanella.
• While the bread is toasting, prepare your other ingredients. Halve your tomatoes, slice the basil into ribbons, remove the corn from the cobs, and chop your onions. Add everything to a large bowl.
• When the bread is done toasting, add it to the bowl along with the mozzarella and drizzle with olive oil and balsamic vinegar. Add salt and pepper and toss to coat. Top with additional fresh basil and flakey sea salt.
• This recipe is best enjoyed soon after making it, so if you are going to be travelling with it, I recommend adding the olive oil and balsamic after you arrive and are ready to eat.

Don’t let summer end without making this easy recipe. I could eat it every single day all summer long and I’ll be sad when I can’t get the ingredients for it anymore!