Late Summer Panzanella Style Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Toasted bread, tomatoes, burrata, cucumbers, onions, figs, avocado, and strawberries tossed with red wine vinegar and olive oil. This late summer panzanella style salad is soo delicious.
Toasted bread
  • 2 cups cubed stale bread
  • 4 tablespoons olive oil
  • Salt and pepper
  • 3-4 early girl tomatoes or 1 large heirloom tomato
  • ½ cup heirloom cherry tomatoes
  • 4-5 large strawberries, sliced
  • 2-3 figs, quartered
  • ½ small red onion, sliced
  • 1 small Persian cucumber, sliced
  • ¼ cup basil, roughly torn
  • 1 ½ tablespoon red wine vinegar
  • Drizzle of olive oil
  • 1 small avocado, sliced
  • 8 ounce burrata
  1. Preheat the oven or toaster oven to 425F. Line a baking sheet with foil and set aside for now.
  2. In a small bowl, toss together the bread, olive oil, salt, and pepper until the bread is mostly covered in olive oil. The olive oil helps the bread brown better.
  3. Place the bread on the baking sheet in a single layer, and toast for about 10 minutes until the bread is browned. Remove the bread from the oven, and set aside for now.
  4. In a large mixing bowl, add early girl tomatoes, cherry tomatoes, strawberries, figs, red onions, sliced cucumber, and basil. Drizzle olive oil and red wine vinegar over the salad. Toss until well incorporated.
  5. Add the toasted bread, and gently toss to combine.
  6. When ready to serve, add the avocado and burrata. Season with a pinch of salt and pepper and add more to taste.
  7. Serve the late summer panzanella salad immediately.
Recipe by Cooking with a Wallflower at