Panzanella Salad with Nectarines
If you’re craving something fresh, colorful, and full of summer flavor, this Panzanella Salad with Nectarines is it!
Traditionally made with tomatoes and day-old bread, Panzanella is a rustic Italian salad that turns simple ingredients into something spectacular. Our version brings a sweet twist with juicy nectarines and creamy burrata that elevates this dish into an easy showstopper—perfect for entertaining or a casual family dinner on the patio.
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In the cold months I dream of this panzanella salad! Enjoying it during warm afternoons on the back porch with a tall glass of cool, refreshing lemonade. That is my perfect summer night.
I love this salad because it’s easy to customize to your preferences or have on hand. Toss all of your fresh summer garden veggies into a panzanella. Try it with other stone fruits like peaches or plums. Any bread works in this; even better if it’s a couple of days old!
If you love fresh salads, you’ve got to try this copycat 1905 Salad from the Columbia Restaurant, this Nectarine Caprese Salad with prosciutto, and this easy and hearty Parmesan Crusted Chicken Caesar Salad.
Why You’ll Love This Recipe
- Sweet and Savory Combo: The juicy nectarines pair beautifully with tangy tomatoes, creamy burrata, and a zingy lemon-Dijon vinaigrette.
- Crispy Homemade Croutons: Toasted bread cubes seasoned with garlic and parsley soak up all the flavorful dressing without getting soggy.
- Perfect Summer Side or Main: Serve this salad as a side at your next cookout, or add grilled chicken or shrimp for a complete meal.
Ingredients
Equipment
Croutons
- 3 cups cubed bakery-style bread (like a crusty baguette)
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
Dressing
- 2 tbsp fresh parsley, chopped
- 1/2 cup olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp Dijon mustard
For the Salad
- 2 cups cherry tomatoes, halved
- 1/2 cucumber, quartered
- 1/2 red onion, thinly sliced
- 1 cup sweet snacking bell peppers, sliced
- 2 nectarines, diced large
- 1–2 balls of burrata cheese
How To Make It
Make the croutons:
Preheat your oven to 400°F. In a large bowl, toss the cubed bread with olive oil, salt, pepper, garlic powder, and chopped parsley until evenly coated.
Spread onto a baking sheet and bake for about 10 minutes or until golden and crisp.
Whisk the dressing:
In a small bowl, combine olive oil, lemon juice and zest, grated garlic, salt, pepper, Dijon mustard and parsley. Whisk until fully emulsified. Taste and adjust seasoning as needed.
Assemble the salad:
In a large serving bowl, add the cherry tomatoes, cucumber, red onion, bell peppers, nectarines, and toasted croutons. Pour the dressing over everything and gently toss until combined.
Add burrata and serve:
Tear the burrata into pieces and scatter over the top of the salad. Finish with a little more salt and fresh cracked pepper, if desired. Serve immediately.
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This burrata salad pairs perfectly with my Sheet Pan Mississippi Burger Sliders, Air Fryer Chili Lime Shrimp, and BBQ Chicken Drumsticks.
Tips
- Use day-old bread for the best texture. Slightly stale bread crisps up nicely and holds its shape once tossed with the dressing.
- Don’t skip the lemon zest—it adds brightness that balances the sweet nectarines and creamy burrata
- Storage-If you do end up with leftovers, they’re still delicious the next day! The croutons soak up all the dressing and flavors—just know it’ll be a softer, more rustic texture.
Make Ahead Tips
Panzanella is best enjoyed fresh, but with a few smart steps, you can prep it ahead to make mealtime a breeze:
- Croutons: Bake the croutons up to 2 days in advance. Once cooled, store them in an airtight container at room temperature. They’ll stay crisp and ready to toss in when it’s time to serve.
- Dressing: Whisk the dressing and store it in a sealed jar in the fridge for up to 3 days. Just give it a good shake before using.
- Veggies and Fruit: Slice the tomatoes, cucumbers, peppers, onion, and nectarines a few hours ahead and keep them in separate containers in the fridge to stay fresh and crisp.
- Assembly: Wait until just before serving to combine the salad, dressing, and croutons so everything stays vibrant and the bread doesn’t get soggy.
Frequently Asked Questions
What is panzanella salad?
Panzanella is a rustic Italian bread salad traditionally made with tomatoes, crusty bread, olive oil, and fresh vegetables. This summer version adds sweet nectarines and creamy burrata for a fresh seasonal twist.
Can I make panzanella salad ahead of time?
Yes, but it is best served within a few hours. The bread absorbs the dressing as it sits, which gives the salad its signature texture. For the best results, add the bread shortly before serving if making ahead.
What type of bread works best for panzanella?
Crusty artisan bread, sourdough, ciabatta, or a rustic French loaf work best because they hold up well after being toasted and tossed with dressing.
Can I use peaches instead of nectarines?
Absolutely! Peaches work beautifully in this recipe and provide a similar sweet flavor that pairs well with tomatoes and burrata.
How do you keep panzanella salad from getting soggy?
Toast the bread cubes well before adding them to the salad. Using day-old bread also helps the bread hold its texture longer.
What protein goes well with panzanella salad?
This salad pairs well with:
- grilled chicken
- steak
- shrimp
- salmon
- rotisserie chicken
It can also be served as a light vegetarian meal with extra burrata.
How long does panzanella salad last?
Panzanella is best eaten fresh, but leftovers can be stored in the refrigerator for up to 1 day. The bread will soften more as it sits.
More Summer Favorites
- Fresh Peach Salsa
- Watermelon Feta Salad
- Parmesan Crusted Chicken Caesar Salad
- Crock Pot Minestrone Soup
- Dill Pickle Potato Salad
- Tomato, Onion, Cucumber Salad
- Caprese Pasta Salad
- Chicken Salad
Whether you’re hosting friends or just soaking up a quiet summer evening, this Panzanella Salad with Nectarines brings brightness, texture, and flavor to your table. It’s proof that simple ingredients—when treated right—can create something truly special. Don’t be surprised if it becomes your go-to salad all season long!
Video How To Make Burrata Nectarine Panzanella Salad
Panzanella Salad with Nectarines
Equipment
Ingredients
- 3 cups bakery-style bread cubed (like a crusty baguette)
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 cup olive oil
- 1 lemon Juice and zest
- 2 cloves garlic grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley chopped
- 2 cups cherry tomatoes halved
- 1/2 cucumber quartered
- 1/2 red onion thinly sliced
- 1 cup sweet snacking bell peppers sliced
- 2 nectarines diced large
- 1-2 balls burrata cheese
Method
- Make the croutons: Preheat your oven to 400°F. In a large bowl, toss the cubed bread with olive oil, salt, pepper, and garlic powder until evenly coated. Spread onto a baking sheet and bake for about 10 minutes or until golden and crisp.
- In a small bowl, combine olive oil, lemon juice and zest, grated garlic, salt, pepper, parsley and Dijon mustard. Whisk until fully emulsified. Taste and adjust seasoning as needed.
- In a large serving bowl, add the cherry tomatoes, cucumber, red onion, bell peppers, nectarines, and toasted croutons. Pour the dressing over everything and gently toss until combined.
- Tear the burrata into pieces and scatter over the top of the salad. Finish with a little more salt and fresh cracked pepper, if desired. Serve immediately.
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