Layered Panzanella Salad | Easy Fresh Summer Tomato Recipe

Layer of croutons and heirloom tomatoes topped with mozzarella cheese infused in basil oil and micro greens. Kitchen Brigade a home Cooking Community.

“This Layered Panzanella Salad is easy, a fresh twist on the classic Tuscan bread salad. Made with heirloom tomatoes, homemade croutons, and vibrant herbs, it’s the perfect summer salad recipe refreshing, colorful, and easy to make for family meals or summer entertaining.”

My Layered Panzanella Salad | Easy Fresh Summer Tomato Recipe has quickly become one of my go-to summer salad recipes—it hits all the right notes for warm days: refreshing, flavorful, and surprisingly easy to make. Think of this Italian bread salad as a glorified sandwich in salad form—only lighter, prettier, and packed with the vibrant flavors of summer tomatoes.

A Little History of Panzanella

Panzanella salad is a traditional Tuscan bread salad that dates back to the 16th century. Originally, it was a clever way for Italian peasants to use up stale bread, soaking it with ripe tomatoes, olive oil, vinegar, and fresh vegetables from the garden. The dish comes from “cucina povera” (the poor kitchen), where simple, local ingredients were transformed into something wholesome and delicious. Today, Panzanella is celebrated as a classic Italian summer salad, known for its rustic charm, bold flavors, and ability to showcase juicy heirloom tomatoes at their peak.

Why This Version Works

Traditionally, I used to toss everything together in a bowl, which tasted fantastic. But by layering the bread, tomatoes, cucumbers, fresh basil, and herbs, this deconstructed Panzanella salad becomes something truly special—almost centerpiece-worthy. Honestly, I end up eating more of it this way, and I always make enough to guarantee leftovers for the next day. The secret to an unforgettable Panzanella recipe is the heirloom tomatoes that are juicy, plump and flavorful.

Whenever I buy a fresh loaf, I slice off the end piece, save it in a bag in the freezer, and keep collecting pieces until I have enough to make a tray of homemade croutons. Sometimes, through the summer months though, the craving wins and I’ll make croutons from fresh bread right away—that’s how irresistible this layered summer salad is.

To get the most out of this recipe, make it during peak summer when local heirloom tomatoes are in season. Their vine-ripened flavor and natural sweetness simply can’t be matched by supermarket tomatoes picked too early. If heirlooms aren’t available, opt for local tomatoes on the vine for the next best thing. This Layered Panzanella Salad stays true to the Italian food tradition with all the essential elements intact—rustic bread, ripe tomatoes, olive oil, and fresh herbs—just presented in a way that looks stunning on the table and tastes even better. It’s a dish that celebrates seasonal produce, Mediterranean flavors, and the joy of eating with your eyes first.

🍴 KitchenBrigade

Layered Panzanella Salad | Easy Fresh Summer Tomato Recipe

Side Servings: 4 | Prep Time: 20 min | Cook Time: 20 min

Ingredients

Croutons:

• 2 cups tightly packed cubed bread (I used leftover olive bread that works great too)

• 1 tbsp garlic granules

• 2 tbsp onion flakes

• 2 tsp cooking oil

• 1/2 tsp salt, pepper to taste

Tomatoes:

• 2 medium heirloom tomatoes, sliced

• Tomato ends cut into cubes

Mozzarella & Basil:

• 8 oz mozzarella ciliegine (approx. ≈20 small balls)

• 1/4 cup fresh basil, chiffonade or roughly chopped

• 4 tbsp extra virgin olive oil

Other:

• Generous handful of microgreens

• Balsamic vinegar (for drizzle and optional, for serving)

🍅 Instructions

1️⃣ Prepare the Croutons

1. Preheat oven to 350°F (175°C).

2. Spread cubed bread on a parchment-lined baking sheet.

3. Sprinkle with salt, garlic granules, onion flakes, and drizzle with oil. Toss to coat.

4. Bake 20 min, turning once, until golden and crispy. Cool completely.

   
   

2️⃣ Prepare the Tomatoes

1. Core tomatoes and slice 1/4–1/2 inch thick.

2. Chop tomato ends into cubes. Set aside.

   
   

3️⃣ Prepare Mozzarella & Basil

1. Discard brine from mozzarella ciliegine and using your fingers tear in half and place back into container

2. Toss in the chiffonade or rough chopped basil.

3. Add the olive

4. Season with salt and pepper and mix well. Refrigerate until ready.

   
   

4️⃣ Assemble the Salad

1. Scatter croutons on a large platter, sprinkle some garlic and onion flakes.

2. Add microgreens evenly on top.

3. Layer chopped tomato cubes, season with garlic and onion flakes then drizzle over 1 tablespoon of the basil oil and a dash of balsamic vinegar.

4. Scatter half the mozzarella balls, drizzle 1 tablespoon of the basil oil dash of balsamic.

5. Arrange sliced heirloom tomatoes on top, lightly season to taste.

6. Place remaining mozzarella evenly and drizzle the remaining 2 tablespoons of basil oil.

Serve balsamic vinegar on the side.

💡 Tips & Notes

• Use heirloom tomatoes at peak season for best flavor. Alternatively local tomatoes on the vine.

• Save bread ends in the freezer to make homemade croutons anytime.

• Flavors meld beautifully.