Basil Pesto Panzanella – loaded with fresh vegetables, grilled bread, Italian sausage, Parmesan cheese, and a delicious homemade pesto vinaigrette. This salad is flavor-packed and perfect for summer!

One of my absolute favorite parts of summer is planting a garden. The first time I ever planted one was one was at my first house, in a tiny space along the edge of the yard. I had no idea what I was doing, but somehow, magically, it grew like crazy! And yielded more tomatoes, peppers, zucchini, cucumbers, basil, and even lettuce than I knew what to do with. Ever since that year, I’m smitten with the idea of a garden and can’t wait to watch it grow.

Of course, even better than watching it grow is getting to enjoy all the fruits (or vegetables) of your labor! And this Basil Pesto Panzanella is one of the BEST ways to enjoy them.

Between the fresh veggies, the crispy bread, the Italian sausage, and the fresh shaved Parmesan, this panzanella has it ALL. And when you top it with homemade pesto vinaigrette? It’s basically summer… in a bowl. Fresh, simple, and SO delicious!

what is panzanella?

Panzanella is a Tuscan Bread Salad, traditionally made with onions, oil, vinegar, wild greens, and toast. Tomatoes were eventually added as a main ingredient, and modern versions often contain cucumbers and basil, as well. The name of the dish is made up of the word “pane”, meaning bread, and the word “zanella”, meaning small basket or bowl. In other words, panzanella is bread in a bowl.

what you’ll need for this recipe

Bread – Any type of crusty Italian bread is ideal for this recipe. I used Italian baguettes, but pane toscano is most traditionally used. The key is that the bread should be a bit dried or stale… and if not, it should be toasted until crispy.

Vegetables – A combination of tomatoes, cucumbers, bell peppers, red onion, and fresh basil create a delicious fresh base for this salad.

Sausage – Although meat is not a traditional ingredient in panzanella, I wanted to make a main dish version using Italian sausage. I used pre-cooked chicken sausage, but any type will work.

Parmesan – Fresh shaved Parmesan adds delicious flavor and a creamy texture to the salad. (I use this microplane parmesan cheese shaver.)

Vinaigrette – Homemade Pesto Vinaigrette is simple and so flavorful. The perfect finishing touch!

how to make panzanella

Prep the ingredients. The majority of your time will be spent prepping the ingredients. This includes cutting and toasting the bread, chopping the vegetables, slicing and browning the sausage, and shaving the Parmesan.

Make the vinaigrette. Once your ingredients are chopped and prepped, it’s time to prep the pesto vinaigrette by combining all the ingredients in a small jar with a lid and shaking vigorously.

Assemble. The last step is assembling the panzanella in a large bowl. Simply combine the ingredients, drizzle with vinaigrette, and toss well.

Recipe Variations

Add any type of protein, such as grilled chicken, shrimp, or steak
Skip the sausage for a delicious vegetarian dish
Substitute another type of cheese, such as crumbled feta, goat cheese, or blue cheese
Add any vegetables you enjoy, such as zucchini, mushrooms, or green beans
Top with Italian dressing, balsamic vinaigrette, or Greek vinaigrette
Add extra fresh herbs, such as oregano, tarragon, or Italian parsley

Tips for Success

Use high quality artisan bread. Bread is a key ingredient in this recipe! (Also make sure it’s crispy!)

Chop ingredients into bite sized pieces. It’s more enjoyable if you don’t need a knife!

Be generous with the Parmesan. It adds so much delicious flavor!

Add or subtract ingredients as you see fit. There are no rules with this recipe!

storage tips

Leftover panzanella can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy leftovers straight from the fridge or at room temperature.