A refreshing, rustic salad made with crusty bread, juicy tomatoes, marinated artichoke hearts, and sun-dried tomatoes, tossed with extra virgin olive oil and balsamic vinegar—summer in every bite!

This post is written in collaboration with Colavita. All opinions are mine alone

Panzanella Salad is one of my all-time favorite summer recipes that my family absolutely loves.

There’s something undeniably special about rustic Italian cooking—simple ingredients, bold flavors, and dishes that bring people together around the table. Today’s recipe is a flavorful twist on the classic, with a few extra ingredients that turn it into a vibrant and delicious alternative to the traditional version.

As I always say, your recipe is only as good as the ingredients you use—especially when the dish is as simple as this one. So be sure to choose high-quality, flavorful ingredients for the best results.

What Is Panzanella?

Panzanella is a traditional Tuscan bread salad, typically made with day-old bread and juicy ripe tomatoes, tossed with olive oil, vinegar, and fresh herbs.

Originally created as a way to use up stale bread, it’s a shining example of how Italian cuisine turns humble ingredients into something extraordinary. It’s rustic, refreshing, and especially perfect for summer when tomatoes are at their peak.

Why I Love This Recipe

This salad is extremely versatile and brings together everything I love about summer: bright veggies, bold flavor, and beautiful textures. It’s the kind of dish you can prep ahead and serve at a picnic, barbecue, or easy weeknight dinner. And with Colavita’s high-quality olive oil, balsamic glaze, and pantry staples like marinated artichokes and sun-dried tomatoes, the flavor is unmatched.

Ingredient Tips & Substitutions

Bread:
Day-old rustic Italian bread works best, but any sturdy artisan freshly baked bread will do. Avoid soft sandwich bread, which will get too soggy.
Tomatoes:
Ripe cherry or grape tomatoes are perfect here—sweet, juicy, and bite-sized. You can also use heirloom tomatoes, cut into chunks if you have them on hand. Just remember to squeeze out some of the seeds and juices before adding them to the bowl to keep the salad from becoming too soggy.
Artichoke hearts:
I love using Colavita’s marinated artichoke hearts for extra flavor, but canned artichokes packed in water will also work. Just be sure to drain them well and season.
Cheese: Burrata adds a creamy, luxurious finish. Fresh mozzarella or crumbled feta are good alternatives.
Balsamic glaze:
Colavita’s balsamic glaze adds the perfect sweet, tangy finish. You can also reduce balsamic vinegar on the stove until thick and syrupy if needed.
Storage Tips
Panzanella is best enjoyed fresh, after the flavors have had time to meld but before the bread becomes too soft. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The texture may soften further, but the flavor will still be delicious.
If you're planning ahead, you can prep the components (toast the bread and chop the vegetables) in advance and assemble just before serving. For best results, add the burrata and balsamic glaze right before eating.

PRINTABLE RECIPE CARD: Classic Italian Summer Panzanella
Salad