This blog post is sponsored by NatureSweet. As always, all opinions are my own.

This Summer Panzanella Salad is made with toasted baguette, red onions, creamy ricotta, and NatureSweet Cherubs tomatoes! This tasty side dish is the perfect summer appetizer to share with family and friends!

summer panzanella salad
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I love Panzanella salads and this recipe is a great way to let sweet, juicy tomatoes shine! It’s easy to make and you can even prepare it a few hours in advance. The toasted bread will soften slightly as it mingles with the tomatoes and onions. The creamy ricotta takes this to the next level!

Lately, I’ve been buying Cherubs tomatoes because they’re so sweet and juicy! These tomatoes are hand-picked at just the right time and shipped within 24 hours so you get, fresh, perfect tomatoes, every time. Plus, NatureSweet is non-GMO and Fair Trade Certified!

How to Make Panzanella Salad

The first step is to slice the bread into 1” pieces. I recommend using bread with a crispy crust like a baguette or ciabatta bread.

bread on a cutting board

Drizzle olive oil in a large non-stick skillet and add the bread. Stir the bread to evenly coat with oil while cooking over medium heat until browned and crispy. Toss with salt.

A pan filled with bread

Once the bread is toasted, toss the bread, red onions, and NatureSweet Cherubs tomatoes in a large bowl. Dot with ricotta and season with salt and pepper. Add an additional drizzle of olive oil, if desired.

Panzanella in a bowl

Tips for the Perfect Panzanella Salad

Be sure to use a hearty bread with a crispy crust. Sourdough baguettes or ciabatta bread are my two favorites! This is a great way to use day old bread! You can make this recipe up to 2 hours in advance. The bread will soften, slightly. Don’t make this too far in advance or the bread will get soggy.

Substitution Ideas

  • If you’re not a fan of red onion, try adding a peppery green like arugula, to give this a little spicy flavor.
  • If you don’t have ricotta, try adding salty feta cheese or mozzarella balls instead.
  • If you love garlic, try using a garlic-infused olive oil for a boost of flavor.
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Panzanella in a bowl

Summer Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 side salads 1x
  • Category: Salad
  • Method: Baked
  • Cuisine: Salad
  • Diet: Vegetarian
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Description

This Summer Panzanella Salad is made with toasted baguette, red onions, creamy ricotta, and NatureSweet Cherubs tomatoes! This tasty side dish is the perfect summer appetizer to share with family and friends!

Ingredients

Units Scale
  • 1 rustic loaf of bread such as a baguette or ciabatta loaf, cut into 1” cubes
  • 1 tablespoon olive oil
  • 1 container NatureSweet Cherubs tomatoes
  • 2 tablespoons thinly sliced red onion
  • 1/4 cup ricotta cheese
  • Salt and pepper to taste

 

Instructions

  1. Drizzle the olive oil in a large non-stick skillet and add the bread.
  2.  Stir the bread to evenly coat with oil while cooking over medium heat until browned and crispy, about 5-7 minutes.
  3. Once the bread is toasted, toss the bread, red onions, and NatureSweet cherubs tomatoes in a large bowl.
  4. Dot with ricotta and season with salt and pepper, to taste.
  5. Add an additional drizzle of olive oil, if desired.
A plate of Panzanella on a wooden table

I can’t wait to enjoy this salad all summer long. It’s an easy way to use up leftover bread and it really makes the tomatoes shine!

This is a sponsored post written by me on behalf of NatureSweet tomatoes!