There’s something incredibly refreshing about a salad that’s hearty enough to be a full meal.

This Panzanella combines crunchy garlic bread with juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic dressing—every bite is a burst of flavor and texture.

Why You’ll Love This Recipe

The toasted sourdough croutons soak up the dressing while staying deliciously chewy.

It balances creamy avocado, crisp cucumber, sweet corn, and juicy tomatoes.

The honey-Dijon balsamic dressing ties everything together with a tangy-sweet kick.

It’s perfect as a light meal, picnic dish, or colorful side for summer gatherings.

What You’ll Need (Ingredient Highlights)

Sourdough baguette makes the best croutons—crunchy outside, chewy inside.

Cherry tomatoes bring a sweet, juicy bite that pairs perfectly with basil.

Mozzarella pearls add creamy richness.

Fresh corn kernels give a pop of sweetness and texture.

Avocado adds creaminess that balances the tangy dressing.

Balsamic vinegar and Dijon mustard create a bold, zesty vinaigrette.

Pro Tips Before You Start

Tear the bread by hand for rustic edges that toast better than perfect cubes.

Let the croutons cool completely before adding to the salad, so they stay crisp.

Dress the salad right before serving—panzanella is best when the bread soaks up just enough dressing without turning soggy.

Use the ripest tomatoes you can find for maximum flavor.

How to Make Panzanella – Crunchy Garlic Bread Salad

Step 1 – Make the croutons

Preheat oven to 350°F.

Toss torn sourdough with olive oil, melted butter, Italian seasoning, garlic powder, salt, and pepper.

Spread on a baking sheet and bake 15–20 minutes until crisp. Cool completely.

Step 2 – Mix the dressing

Whisk balsamic vinegar, red wine vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth.

Chill until ready to use.

Step 3 – Assemble the salad

In a large bowl, combine cooled croutons, cherry tomatoes, mozzarella pearls, corn, avocado, cucumber, and torn basil leaves.

Step 4 – Dress and serve

Add dressing right before serving.

Toss gently, let sit 5–10 minutes so the bread absorbs flavor, then toss again and serve.

What to Serve It With

Serve alongside grilled chicken, steak, or seafood.

Pair with a glass of white wine for a refreshing summer meal.

Enjoy as a stand-alone vegetarian dish—it’s filling and balanced on its own.

Variations / Substitutions

Swap mozzarella for feta or goat cheese for a tangier flavor.

Add grilled zucchini or roasted peppers for more veggie variety.

Use day-old bread for easier toasting and better texture.

Replace avocado with olives if you prefer a brinier bite.

Storage & Leftovers

Store components separately if making ahead.

Once dressed, the salad is best enjoyed within a few hours.

Keep leftover croutons in an airtight container for up to 3 days.

FAQs

Can I use store-bought croutons?
You can, but homemade sourdough croutons give better texture and flavor.

Do I need fresh corn, or can I use frozen?
Fresh is best, but thawed frozen corn works fine in a pinch.

Can I make this salad vegan?
Yes, skip the cheese or replace it with a plant-based alternative.

How do I prevent the bread from getting too soggy?
Add the dressing just before serving and only to the portion you’ll eat immediately.

Can I make this salad ahead?
Yes, prep all ingredients in advance but keep the bread and dressing separate until serving.

What’s the best bread to use?
Sourdough is ideal, but any rustic, crusty bread works well.

Final Thoughts

This Panzanella salad is everything a summer dish should be—fresh, crunchy, colorful, and bursting with flavor.

It’s easy to make, versatile, and guaranteed to impress at the table.