Recipe of the Month: Garden Fresh Panzanella Salad

Our Recipe of the Month for August celebrates one of the season's greatest rewards: an overflowing summer harvest. With tomatoes, cucumbers, peppers, basil, and herbs reaching their peak, there's no better time to enjoy recipes that let fresh garden ingredients take center stage. This Garden Fresh Panzanella Salad is colorful, refreshing, and the perfect way to savor late-summer flavors.

Originating in Tuscany, panzanella is a rustic bread salad traditionally made to use up day-old bread and ripe tomatoes. Toasted bread cubes soak up a simple vinaigrette and the juices from fresh vegetables, creating a dish that's hearty enough for lunch while still feeling light and refreshing on a warm August day.

Garden-fresh tomatoes are the star of this recipe, but it's also a wonderful way to showcase sweet peppers, cucumbers, basil, and even a handful of fresh herbs. Whether you're harvesting large slicing tomatoes or colorful cherry varieties like Sungold, Chocolate Sprinkles, or Supersweet 100, every bite bursts with fresh-from-the-garden flavor.

One of the best things about panzanella is how adaptable it is. Add sweet corn, grilled zucchini, fresh mozzarella, or even a handful of leafy greens to make it your own. It's equally delicious served alongside grilled chicken, fish, or steak, making it an easy choice for weeknight dinners or backyard gatherings.

For gardeners, recipes like this are one of the best parts of summer. After months of tending your plants, there's nothing more satisfying than turning your harvest into a simple meal that highlights the freshness and flavor only homegrown vegetables can provide.

At Seeds 'n Such, we believe the joy of gardening doesn't end at harvest. Bringing fresh ingredients from the garden to the table is one of the most rewarding parts of the season, and this Garden Fresh Panzanella Salad is a delicious way to celebrate it.

Garden Fresh Panzanella Salad

Ingredients

4 cups crusty artisan bread, cut into 1-inch cubes
4 large ripe tomatoes, chopped
1 English cucumber, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ small red onion, thinly sliced
½ cup black olives
8 oz fresh mozzarella pearls (optional)
¼ cup fresh basil leaves, torn

Dressing

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 400°F. Toast the bread cubes for 8–10 minutes, until lightly golden.

Combine the tomatoes, cucumber, peppers, onion, olives, mozzarella, and basil in a large bowl.

Whisk together the dressing ingredients, then pour over the vegetables. Add the toasted bread and toss gently to combine.

Let the salad rest for 10–15 minutes before serving, then garnish with additional fresh basil if desired.