Go Back
+ servings

Easy Summer Salad #2: Panzanella Salad Recipe

Next up, on the list of easy salad recipes is an option for fellow bread lovers. It's basically a bread salad! Does that exist?! IT DOES and while it's technically called a panzanella salad, I'm perfectly content to continue calling it a bread salad if you're cool with that. It's really, really easy to make and so pretty to serve up for guests, with the bright pops of color. Plus, you can switch out the watermelon for any other in-season fruits if you like. Side note: I'm a huge cucumber salad kind of person and this recipe has plenty of cucs, if you're into that! Honestly, I just love summer salads that I have all of my favorite ingredients in one bowl.
Total Time10 mins
Servings: 6


Panzanella Salad Base

  • 1 whole french baguette
  • 5 slices of prosciutto
  • 1 pound of watermelon
  • 3 mini cucumbers
  • 1 handful of baby spinach and arugula combined
  • 1/4 cup of shaved parmesan cheese
  • 2 sprigs of mint
  • 1 cup of cherry tomatoes
  • 1/4 cup red onion
  • 1 tablespoon of sea salt
  • 1/2 tablespoon of ground black pepper

Dijon Vinaigrette Dressing for Panzanella Salad

  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons of red wine vinegar
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of honey
  • pinch of sea salt and ground black pepper
  • 1 small garlic clove minced


  • Cube one loaf of french bread into 1 inch pieces. Then, toss in olive oil, salt and pepper. Bake on 400 degrees for 8 minutes or until golden brown.
  • While waiting for bread to toast up, you can chop the salad ingredients and make the dressing. Slice or chop mini cucumbers, red onion, mint, arugula, tomatoes, and watermelon spears. You want all the pieces to be roughly the same size, if possible, including the toasted, cubed bread.
  • Set aside. Then, to make the dressing, whisk all the dijon vinaigrette dressing ingredients together and store in the fridge until it's ready to use.
  • Once the bread has toasted up in the oven, toss all of the salad ingredients together in a large bowl or dish. Add dressing and toss again.
  • Then, let everything sit for 30-60 minutes in the fridge before serving. This will help the bread to soak up some of dressing and the rest of the juices.