Summer Panzanella

Summer Panzanella

Panzanella is an Italian picnic dish most often garnished with juicy red tomatoes and basil. Here, we have made a variation with sweet strawberries, mint, and a garlic raspberry vinaigrette.

Garlic Olive Oil
Raspberry Balsamic Vinegar
Tuscan Herb Seasoning
Castelvetrano Olives


1 loaf day-old French bread, crusts removed, cubed
½ tsp. salt
½ cup Garlic Olive Oil
1 tsp. Tuscan Herb Seasoning
3 celery stalks, sliced
1 medium cucumber, peeled, seeded, and diced
½ red bell pepper, diced
1 cup strawberries, hulled and halved
¼ red onion, thinly sliced
8-10 Castelvetrano Olives (or other green olives), pitted and quartered
Several leaves of mint, chiffonade


3 Tbsp Raspberry Balsamic Vinegar
4 Tbsp Garlic Olive Oil
1 Tbsp lemon juice
½ tsp. salt
½ tsp. Tuscan Herb Seasoning


  1. Preheat oven to 350°
  2. Toss bread cubes with Garlic Olive Oil, salt, and Tuscan Herb Seasoning; bake until light golden brown about 15 minutes
  3. Prepare all other ingredients (except dressing) in a large mixing bowl
  4. Whisk together dressing ingredients
  5. When toasted bread is cool, mix in with vegetables, berries, and all of the dressing; allow flavors to marry (can be made a day ahead) and correct seasoning if necessary.


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