It’s hard to nail down one thing that’s the best part of summer. Maybe it’s seeing more of the sun, having longer days and getting to be back outside after months of cold. Or maybe it’s school letting out with more freedom in the schedule.
For me, Rebecca, the best part is the profusion of produce that comes back into season–especially all of the bright, juicy berries. And this Berry Panzanella Salad recipe is a delicious way to put them all to great use!
How To Make An Easy Summer Salad Recipe
Traditionally, panzanella is a tomato, onion and bread salad that’s drizzled with an herb and oil vinaigrette. However, I opted for the sweet route here, because when is that ever a bad idea?!
I swapped the veggies for berries and the traditional crusty rustic bread for a softer loaf. You can really choose any blend of berries or fruit.
For this blend, I used strawberries, blueberries, raspberries, and blackberries. Throw in some mango or pineapple too if that suits your tastes.
It’s completely customizable and can be whatever fits your menu and preferences, so you do you!
Tips for the Perfect Berry Salad Recipe
When it comes to the bread, I recommend a soft, slightly sweet bread. I used a loaf of challah here, but brioche would be another great alternative.
I also highly recommend letting it sit out and dry a bit before using it–this salad is a great way to use up any stale bits you might have in your bread box.
And who wants vinegar and oil on all of that goodness? So instead, we’ve got a honey and pineapple juice dressing, with just a hint of vanilla to round out the flavor.
So if you’re looking for a way to brighten up your springtime salad game, this Berry Panzanella salad is the perfect way to do it!
Berry Panzanella Salad Dressing Recipe
Don’t forget to share your salad creation with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few cocktails to go along with them!
Berry Panzanella Salad
For the salad
- 1 lb strawberries
- 6 oz box of blueberries
- 6 oz box of blackberries
- 6 oz box of raspberries
- 1 loaf of challah or brioche bread (broken into small pieces)
For the dressing
- 0.5 cup pineapple juice
- 2 tbsp lemon juice (approximately 1 lemon)
- 0.25 cup honey
- 1 tsp vanilla
- Mix together all of the dressing ingredients until well combined.
- Layer all of the berries and bread in a large dish.
- Gently toss with the dressing.
- Serve immediately.