Name: Panzanella Salad with Nectarines
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

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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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panzanella salad made with fresh nectarines, tomatoes, onion, bell peppers, English cucumbers, and homemade garlic croutons in a tangy Dijon vinaigrette with burrata cheese

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!

columbia restaurant’s 1905 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.

nectarine prosciutto caprese salad

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

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

add these ingredients to your walmart order 🛒

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.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

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.

More Summer Favorites

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!