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On the Menu: Summer Panzanella Salad


The title of this recipe is a little misleading. When I think of a salad I think of a lot of leafy greens and vegetables, right? Well this salad doesn’t have either of those ingredients but I promise it is the most delicious salad you will ever eat. Seriously. How could it not be with crispy breadcrumbs, fresh fruit and burrata cheese?

A panzanella salad is just a fancy word for bread salad. It is a great use of older bread and is delicious when paired with fresh fruits or vegetables, mint and of course some creamy cheese. I like to use fresh summertime fruit in this salad because it is an unexpected pairing. The sweetness from the fruit pairs well with the fresh herbs, the savory shaved red onion, the creamy burrata cheese and the tangy red wine vinegar in the salad dressing. When combined, the bread gets a little soggy and crunchy all at the same time. Heavenly.

If you don’t have stale bread laying around cut up a fresh loaf and toast it a couple minutes before combining it with the salad.

I use apricots, cherries and peaches in this salad but feel free to use whatever fresh in-season fruit you can find.

Enjoy! ~ Amanda


Summer Panzanella Salad



2 ½ cups toasted bread cut into 2” cubes (I prefer to use a batard loaf)

1 ball burrata cheese, torn into bite size pieces

3 apricots, pit removed and cut into wedges

2 peaches, pit removed and cut into wedges

½ cup cherries, pitted and cut in half

¼ red onion, sliced very thin

½ cup olive oil

¼ cup red wine vinegar

large pinch of salt, plus more to taste

handful of mint and basil torn



1.) In a large bowl, combine bread cubes, burrata, apricots, peaches, cherries, and red onion.

2.) In a small bowl whisk together olive oil, red wine vinegar and large pinch of salt.

3.) Pour olive oil mixture over bread mixture, toss well and let sit for 10 -15 minutes.

4.) Right before serving sprinkle with torn mint and taste for salt.

Serves 4

Recipe & Photos by Amanda Frederickson for Sacramento Street


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