A recipe for Strawberry Panzanella! This fun salad variation pairs fresh strawberries with bread cubes and a white wine vinaigrette.
Panzanella is a Tuscan Bread Salad that brings together summer tomatoes and other vegetables with bread pieces to highlight the best of the season and use up leftovers.
In this variation, the tomatoes are swapped with fresh strawberries for a refreshing blend of sweet and savory flavors.
Start by toasting the bread in a 400˚F (200˚C) oven just until golden. Once it has cooled to room temperature, toss with the fresh strawberries, onion slices, and cucumbers.
Finish by coating the bread, fruit, and vegetables with a lightly sweetened white wine vinaigrette.
Allow the mixture to rest for a few minutes to soak in all the flavors, then serve the Strawberry Panzanella at room temperature with crumbled goat cheese and fresh basil leaves.
A few Strawberry Panzanella Tips
Since the bread is lightly toasted before assembly, this recipe can be made with either fresh or day old ciabatta- or another type of bread with a chewy, airy interior and thin, crisp crust.
Soaking the raw red onion slices in water and a splash of vinegar before using will help remove some of the sharpness. Drain well before adding to the salad.
Cut smaller strawberries in half and the larger ones into quarters.
I used a small Persian cucumber. If adding a variety of cucumber with larger seeds, scoop out and discard the seeds before slicing.
After tossing everything together, let the Strawberry Panzanella rest at room temperature for 15-30 minutes. This will give the bread a chance to soak in all the flavors and moisture from the white wine vinaigrette.
For a vegan option, make sure the bread is vegan, swap the honey for maple syrup, and omit the goat cheese.
Looking for more strawberry recipes?
Try my:
- Pierogi z Truskawkami (Polish Strawberry Pierogi)
- Korean Strawberry Milk
- Strawberry Nectarine Bruschetta
This recipe was originally posted in April 2015 and updated in February 2026.
Strawberry Panzanella Recipe
Adapted from The Housewife in Training Files
Strawberry Panzanella
Ingredients
For the bread:
- 8 ounces (227 grams) ciabatta cut into 1 inch (2.5 centimeter) cubes
- 1 tablespoon (15 milliliters) olive oil
- 1/4 teaspoon fine salt
For the onion:
- 1/2 small onion peeled and thinly sliced
- 1/2 tablespoon white wine vinegar
To assemble:
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) white wine vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon fine salt
- pinch freshly ground black pepper
- 12 ounces (340 grams) fresh strawberries hulled and halved or quartered
- 1 small cucumber halved lengthwise, then cut into 1/4 inch (6 millimeter) thick slices
- 4 ounces (113 grams) goat cheese crumbled
- fresh basil leaves to garnish
Instructions
To prepare the bread:
- Preheat oven to 400˚F (200˚C).
- Place the bread cubes in a large bowl. Add the olive oil and salt, then toss to evenly coat.
- Transfer the mixture to a rimmed baking sheet and arrange in a single layer.
- Bake in the preheated oven until lightly golden and crisp around the crust, but not fully dried and still with a chewy texture, about 5-10 minutes.
- Remove from the oven and set aside to cool to room temperature.
To prepare the onions:
- Place the onion slices in a medium bowl. Cover with cold water and stir in the 1/2 tablespoon vinegar.
- Set aside for 10 minutes, then drain.
To assemble the Panzanella:
- In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper. Adjust flavors to taste.
- In a large bowl, gently toss together the cooled bread cubes, strawberries, cucumber, and drained onion.
- Add the vinaigrette and toss to evenly coat. Set aside at room temperature for 15-30 minutes to give the bread time to soak in the dressing.
- Adjust seasoning as needed and serve with the crumbled goat cheese and fresh basil leaves.
lk529
This salad is really pretty. I’ve never had a panzanella.. but this one might make me change my mind!