Growing up in an Italian family, panzanella was always a summer staple. It's one of those recipes that makes something delicious out of simple ingredients, and I love how it celebrates fresh, seasonal produce. Traditionally, it's made with bread, tomatoes, olive oil, and herbs, but I like to make it my own this time of year by loading it up with even more summer flavors.
This version combines juicy tomatoes, ripe peaches, creamy burrata, and a bright lemon balm pesto made with whatever extra herbs I have in the fridge or garden. I love using panzanella as a way to use up an abundance of summer produce and herbs before they go bad. Every batch ends up a little different, which is part of the fun.
As the toasted bread soaks up the tomato juices and pesto, all of the flavors come together into a dish that feels fresh, vibrant, and perfect for a warm summer day.
Panzanella Salad
Ingredients
- 1 small loaf olive bread, cut into large bite-sized chunks
- 2 small tomatoes, roughly chopped
- 1 ripe peach, cut into chunks
- 1 tsp kosher salt, for the tomatoes
- 1 fresh burrata ball
- Freshly ground black pepper
Lemon Balm Pesto
- 2 cups lemon balm leaves, packed
- 1 handful fresh basil leaves, about 1/4 cup packed
- 1 tbsp walnuts
- 1/4 cup finely grated Parmigiano-Reggiano
- 1/3-1/2 cup extra-virgin olive oil, added gradually
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1
Preheat the oven to 400°F. Spread the bread chunks on a baking sheet and toast for 5-8 minutes, until lightly crisp on the outside but still slightly tender inside. Let cool slightly.
- 2
Roughly chop the tomatoes and peach into rustic chunks. Sprinkle the tomatoes with the kosher salt, then place the tomatoes and peach into a large bowl and gently toss.
- 3
Add the lemon balm leaves, basil, walnuts, and grated Parmigiano-Reggiano to a blender or food processor. Blend while slowly drizzling in the olive oil, continuing until the pesto reaches the desired consistency. Taste and season with salt as needed (the cheese adds significant saltiness) and a few grinds of black pepper.
- 4
Add the toasted bread to the bowl with the tomatoes and peach. Spoon in enough pesto to generously coat everything and toss gently.
- 5
Place the burrata in the center and lightly tear or pull it open. Spoon extra pesto over the burrata.
Lauren's Note
- I prefer to only toast the bread lightly so it remains easy to bite and can soak up the juices.
- If lemon balm isn't available, you can make a traditional pesto using only basil.
- The salad is best served shortly after assembly while the bread is still slightly crisp.
Frequently asked questions
Yes, but it's best enjoyed shortly after assembling. If you're preparing it in advance, keep the toasted bread separate and toss everything together right before serving so the bread doesn't become too soft.
If you don't have lemon balm, basil works great on its own. You can also use a combination of basil, parsley, mint, or any other fresh herbs you have on hand.
Salting the tomatoes helps draw out their juices, which adds flavor to the salad and gives the bread something delicious to soak up.
