Summer Panzanella Salad

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
Colorful Summer Panzanella Salad on a white plate with a side of homemade salad dressing

What’s more summery than a big, delicious salad? This panzanella recipe is perfect for hot days! It’s light, refreshing, full of fresh flavor, and best of all, it’s easy to make! So why not give it a try today? You won’t regret it!

Looking for a delicious and healthy summer salad recipe? Check out this fabulous Summer Panzanella Salad. It’s perfect for a light lunch or dinner, and is packed with tons of nutritious goodness. It’s also a great healthy side dish for your warm weather cookouts and barbecues. It’s so good, you’ll never want to eat anything else!

A Healthy Panzanella Salad

Summer is the ultimate time to enjoy lighter, healthier meals. This Summer Panzanella Salad recipe is one of our favorites. It features delicious seasonal fruits and vegetables.

Colorful Summer Panzanella Salad on a white plateMade with fresh nectarines, plums, cherry tomatoes, red onion, whole wheat bread and a simple homemade salad dressing, this Panzanella Salad is a great option for a summer picnic or potluck. Don’t forget to top it with some fresh chopped basil and burrata cheese for an extra special touch. It’s a seasonal salad that is sure to be a hit!

To make it, preheat your oven to 425 degrees. Next, cut a whole wheat ciabatta or baguette into one-inch pieces. Spread the bread onto a baking sheet and drizzle with olive oil. Toss to coat, then bake the bread for 10 to 12 minutes or until it is golden and slightly crisp.

While the bread is baking, mix together olive oil, white wine vinegar, honey, Dijon mustard and black pepper in a salad bowl to create a simple salad dressing. Then, add halved cherry tomatoes, cubed nectarines and plums, sliced red onion and baked bread to the bowl. Toss to coat the ingredients in the dressing. Finally, top your salad with pieces of burrata cheese and fresh chopped basil before serving. The Summer Panzanella Salad is perfect for any Summer event!

Healthy Hacks

This recipe makes four servings. Each serving contains 252 calories. If you’re using the NuMi app by Nutrisystem to keep track of your daily meals, water and exercise, don’t forget to log a serving of this salad as one SmartCarb, one PowerFuel, half of a Vegetable and one Extra.

You can easily customize this salad based on the ingredients you have on hand. For example, use any type of fiber-rich bread that you have on hand. Swap out the nectarines and plums with another stone fruit like fresh peaches or apricots.

Other non-starchy veggies can also be added or replaced in this recipe. Sliced cucumbers, zucchini or bell peppers are seasonal favorites that would be delicious in this recipe! For the dressing, feel free to also add Free Foods like garlic, onion powder, oregano or lemon juice for even more low-calorie flavor.

Pro Tip: Want to add another PowerFuel to this panzanella? Toss in some shredded rotisserie chicken or serve it with a serving of grilled fish, chicken or lean steak to complete the meal.

More Easy Salad Ideas for Summer

Servings: 4

Calories per Serving: 252

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, ½ Vegetable and 1 Extra


  • 3 oz. whole wheat ciabatta or baguette, cut into 1” pieces
  • 1 Tbsp. olive oil
  • 3-4 thin slices red onion
  • 2 cups cherry tomatoes, halved
  • 1 cup nectarine and plums, cubed
  • 4 oz. burrata cheese, torn into pieces
  • 1 Tbsp. fresh chopped basil
  • Dressing
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 tsp. honey
  • ½ tsp. Dijon mustard
  • ½ tsp. black pepper


  1. Preheat oven to 425°F. Spread bread onto a baking sheet. Drizzle with olive oil and toss to coat. Bake for 10-12 minutes or until golden and slightly crisp.
  2. Mix dressing ingredients in a salad bowl.
  3. Add tomatoes, fruit, bread and red onion. Toss to coat.
  4. Top with burrata cheese and basil.
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