Strawberry Panzanella Salad

This post may contain affiliate links. Please read my disclosure policy.

Panzanella salad combines fresh veggies, mozzarella, and toasted bread with a light vinegar dressing. Make it today in just a few easy steps!

Salads are my go-to once the weather starts heating up. Not only are they easy to throw together at the last minute, but they are both filling and refreshing.

This summer panzanella has the perfect balance of flavors and textures and is sure to become a family favorite.

Have an abundance of strawberries? Try them in a spinach salad or my delightful spin on a classic caprese.

titled collage for panzanella salad recipe

What Is Panzanella Salad?

It is a chopped salad originating in Tuscany that features bread, tomatoes, and onions. Additional veggies can be added depending on what is available and in season.

Traditionally, it was a creative way to use up stale or hardened pieces of leftover bread so there wasn’t any waste.

The pieces were soaked in water or various liquids to give them new life, but for this panzanella recipe we’ll be using toasted cubes instead.

ingredients in bowls on counter for strawberry salad

Ingredient Notes and Substitutions

  • Bread – Choose something with a thick crust and coarse texture for this recipe. Ciabatta, sourdough, or even a crusty French loaf would be perfect. Baguettes, on the other hand, will be too dry and should be avoided.
  • Strawberries – These add extra sweetness to transform the classic recipe into a delicious summer panzella.
  • Cheese – Bocconcini is simply the official name for small balls of mozzarella. If these aren’t available where you shop, you can buy fresh mozzarella and slice it into bite-sized cubes instead.
  • English cucumber – This has a thinner skin than regular cucumbers and doesn’t come with a wax coating, making it a popular choice for salads and sandwiches. Feel free to use a different variety, but I would recommend peeling it first.
chopped vegetables and strawberries on cutting board

Serving Suggestions

Panzanella salad was created to be filling enough for a meal while still light enough during the warmer months. So, it’s quite delicious all on its own.

However, you could certainly add some chopped chicken or slices of steak over the top to make it a bit heartier.

If you’ll be serving this with dinner, pair it with grilled chicken, smoked tenderloin, or even a white fish!

panzanella salad in a bowl

FAQ – Common Recipe Questions

Can I make this panzanella recipe ahead of time?

Everything should be mixed together as close to serving as possible, otherwise the bread will become soggy. 

However, you can prep all of the ingredients up to a day or two in advance and store them in the refrigerator. Combine them when you are ready, or divide them into smaller portions for several days’ worth of lunches!

strawberry panzanella salad, close up

What other cheese goes with summer panzanella?

Burrata is another popular choice, but it should be placed on top of each serving instead of being mixed in ahead of time.

That way, the creamy center can be incorporated with the other ingredients as they are eaten.


With love from our simple kitchen to yours.

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

Don’t miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

panzanella salad close up

Strawberry Panzanella Salad

Donna Elick
Panzanella salad combines fresh veggies, mozzarella, and toasted bread with a light vinegar dressing. Make it today in just a few easy steps!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad
Cuisine Italian
Method Stovetop
Servings 6 – 8


  • 4 cups country bread , in cubes about 1 inch
  • 1/4 cup olive oil
  • 1 1/2 cup cherry tomatoes, cut in half
  • 1 cup strawberries, cut in half
  • 1/2 English cucumbers, chopped
  • 1 small red onion , finely chopped
  • 7 ounce jar mini bocconcini, or 1 cup fresh mozzarella in small cubes
  • 1/4 cup fresh basil, finely chopped
  • 3 tablespoons white wine vinegar
  • salt and pepper, to taste


  • In a large skillet over low heat, add the olive oil. When the pan is hot, add the bread and cook, stirring until the croutons are crispy, (about 10 minutes) then set aside.
  • In a large bowl, add the bread croutons, tomatoes, strawberries, cucumbers, onion, bocconcini, and basil.
  • Add the white wine vinegar and mix all the ingredients.
  • Add salt and pepper to taste.
  • Serve immediately


Serving: 1 | Calories: 622cal | Carbohydrates: 81g | Protein: 24g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 776mg | Sugar: 12g | Fiber: 8g | Calcium: 334mg | Iron: 6mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for strawberry salad recipe

Originally published May 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

One Comment

  1. 5 stars
    I love all of your salad recipes, and this one is top tier! It has so many pretty colors, and a nice variety of tastes. It tastes and smells so fresh.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating