Name: Avocado Panzanella with Quick Lemon Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ½ pound ciabatta or sourdough bread, cut into 1-inch cubes; 1 tablespoon extra-virgin olive oil; ½ cup thinly sliced red onion; 1½ pounds tomatoes, sliced into wedges or halved; ½ English cucumber, sliced into half moons; 1 large ripe avocado, sliced or cubed; 6 ounces fresh mozzarella, torn (optional); 1 cup fresh basil leaves, torn, plus more for garnish; Sea salt; ¼ cup extra-virgin olive oil; 3 tablespoons sherry vinegar or red wine vinegar; 3 garlic cloves, grated; ½ teaspoon Dijon mustard; Heaping ½ teaspoon sea salt; Freshly ground black pepper

My Summer Friend, Panzanella

Let’s talk about a classic panzanella. It’s a Tuscan bread salad. I learned it from a friend in Italy years ago. She used day-old bread and sun-warmed tomatoes. I still laugh at that. I thought salad was only lettuce!

This is the best panzanella salad for hot days. You don’t need to cook much. It’s a cool, juicy mix of bread and veggies. Why does this matter? It turns simple things into a feast. Nothing goes to waste. Do you have a favorite summer salad?

Why Stale Bread is a Treasure

This easy panzanella starts with bread. Old, dry bread is perfect. It soaks up the dressing like a sponge. Fresh bread just gets soggy. I always save my ends of ciabatta or sourdough for this.

We toast it with a little oil. This gives it a nice crunch. *Fun fact: The word “panzanella” comes from “pane,” meaning bread!* Then it gets soft and tasty in the dressing. Doesn’t that smell amazing? It’s the heart of any good panzanella recipe.

The Simple Joy of Tossing It Together

Making this tomato bread salad is fun. You just whisk the dressing in a big bowl. Then add your onions, tomatoes, and cucumber. In goes the warm, toasted bread. Toss it all together with your hands. Feel the textures.

This is how to make panzanella feel special. The bread drinks up the garlicky, lemony juice. Why does this matter? Cooking should be joyful, not hard. Have you ever tried a panzanella with mozzarella? It’s lovely. The cheese makes it creamy.

A Salad That Gets Better With a Wait

Here’s my little secret. Let your summer panzanella sit for ten minutes. The flavors become friends. The bread softens just right. It’s not mushy. It’s perfect.

I once made it for my grandson. He said it tasted like pizza salad! That made me smile. This is a lesson in patience. Good things need a little time. Do you like recipes you can make ahead?

Your Turn to Make Magic

This is your easy panzanella. You can change it. No cucumbers? Use bell peppers. Try different herbs. The goal is a cool, filling meal. It’s a true Tuscan bread salad.

I hope you try this panzanella salad. It’s so bright and happy. What summer vegetable would you add to yours? Share your ideas with me. Let’s make this the best panzanella salad for your table.

Ingredients:

Ingredient	Amount	Notes
Ciabatta or sourdough bread	½ pound	Cut into 1-inch cubes
Extra-virgin olive oil	1 tablespoon	For toasting bread
Red onion	½ cup	Thinly sliced
Tomatoes	1½ pounds	Sliced into wedges or halved
English cucumber	½	Sliced into half moons
Fresh mozzarella	6 ounces	Torn (optional)
Fresh basil leaves	1 cup	Torn, plus more for garnish
Sea salt	To taste
Extra-virgin olive oil (dressing)	¼ cup
Sherry vinegar or red wine vinegar	3 tablespoons
Garlic cloves	3	Grated
Dijon mustard	½ teaspoon
Sea salt (dressing)	Heaping ½ teaspoon
Freshly ground black pepper	Several grinds

Avocado Panzanella with Quick Lemon Vinaigrette

Instructions

Step 1: First, let’s make our croutons. Toss your bread cubes with oil and salt. Bake them until they are golden and crisp. This is the heart of any great panzanella recipe. I love how the kitchen starts to smell like a bakery. (A hard-learned tip: Use day-old bread. It soaks up the dressing perfectly without getting soggy!)

Step 2: Now, whisk the dressing in a big bowl. Add the oil, vinegar, garlic, and mustard. This is how to make panzanella dressing sing. Give it a taste. Doesn’t that smell amazing? This is the secret to the best panzanella salad.

Step 3: Toss your tomatoes, cucumber, and onion in the dressing. Let them sit for a minute. This little rest is key for a classic panzanella. The flavors start to become friends. Do you prefer cherry or big juicy tomatoes? Share below!

Step 4: Add the warm, toasted bread and gently mix. Listen to that little crunch! You are making a true Tuscan bread salad. For an easy panzanella upgrade, add torn mozzarella now. It makes this summer panzanella so creamy.

Step 5: Finally, fold in all that fresh, torn basil. I still laugh at how much basil I use. Serve your tomato bread salad right away. This panzanella with mozzarella is a happy, colorful feast on a plate.

Creative Twists

Peach & Prosciutto: Add sweet peaches and salty prosciutto for a new summer panzanella. Mediterranean Style: Try olives and feta cheese instead of mozzarella in your panzanella salad. Green Goddess: Mix in ripe avocado and a big handful of arugula. Which one would you try first? Comment below!

Serving & Pairing Ideas

This panzanella salad is a full meal. But it loves company. Serve it with a simple grilled chicken breast. Or enjoy it with a cold glass of lemonade. For a pretty plate, garnish with extra basil leaves. Which would you choose tonight?

Keeping Your Panzanella Perfect

This panzanella salad is best eaten right away. The bread soaks up the lovely dressing. But life is busy. You can store parts separately. Keep the toasted bread cubes in a bag on the counter. Put the chopped veggies in a container in the fridge.

I remember my first big batch. I mixed it all on Sunday. By Monday, the bread was mush! Now I keep them apart. I combine them just before we eat. This keeps the bread’s nice crunch.

Batch cooking the bread cubes saves time. You can toast a big batch for the week. This small step makes a fast dinner possible. It turns a good meal into an easy habit. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Sometimes salads can be tricky. Your bread might get too soft. Your tomatoes might not be sweet. Your dressing might not stick. Do not worry. These are easy problems to fix.

If your bread gets soggy, toast it longer. Crispy bread holds the dressing better. I once used bread that was too fresh. It fell apart! For bland tomatoes, add a pinch of salt early. This pulls out their natural juice and flavor.

If dressing slides off, whisk in a little mustard. It helps everything cling. Fixing these small issues builds your confidence. It also makes the flavors in your panzanella recipe sing. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best bread to use for panzanella?

Use a sturdy, rustic bread. Ciabatta or sourdough is perfect for this classic panzanella. These breads have a firm crust and open holes. They toast up crispy but still soak up the dressing nicely. Avoid very soft sandwich bread. It will turn to mush in your tomato bread salad.

Can I make avocado panzanella ahead of time?

You can prepare parts ahead for this easy panzanella. Toast the bread cubes and chop the veggies. Store them separately. Do not add the avocado or dressing until you serve. This keeps your summer panzanella fresh and prevents sogginess. It is the best way to make panzanella salad ahead.

How do you keep avocado from browning in a salad?

Toss the avocado in the lemon vinaigrette right away. The acid in the lemon juice slows browning. You can also wait to cut the avocado until the last minute. Add it just before tossing your best panzanella salad together. This keeps it looking green and fresh for your meal.

What can I substitute for ciabatta in panzanella?

Any rustic, day-old bread works well. A good sourdough loaf is a great choice. French baguette or a hearty country bread also works. The key is a firm texture. This is the traditional way for how to make panzanella. *Fun fact: This Tuscan bread salad was created to use up stale bread!*

Is panzanella served cold or at room temperature?

Panzanella is best served at room temperature. This allows all the flavors to shine. If the salad is too cold from the fridge, the oil can harden. Let your panzanella with mozzarella sit out for 15 minutes before serving. This makes the tomatoes juicier and the bread perfectly textured.

Can I add protein to avocado panzanella?

Absolutely! This salad is wonderful with added protein. Try grilled chicken, chickpeas, or flaked tuna. You could also add cooked shrimp or white beans. Toss it in just before serving. It turns your summer panzanella into a full, satisfying meal. Which tip will you try first?

My Kitchen Wish for You

I hope you love making this sunny salad. It always reminds me of warm afternoons. The simple joy of good food shared is special. I would love to hear about your own kitchen adventures.

Tell me about your twists and turns. Did your family enjoy it? Your stories make my day brighter. Have you tried this recipe?

Happy cooking!

—Elena Rutherford