Summer Panzanella Salad with Summer Orchard Tea Dressing

Sally Valenti on 06/22/2025

This Summer Panzanella Salad is bursting with fresh garden flavor! Toasted crusty bread, juicy tomatoes, crisp cucumbers, and creamy mozzarella pearls come together in a colorful bowl of sunshine—tossed with a zesty dressing made with Java Momma’s Summer Orchard Tea. It’s light, refreshing, and perfect for all your summer gatherings.

Summer Panzanella Salad with Summer Orchard Tea Dressing

Fresh, vibrant, and bursting with garden goodness—this Summer Panzanella Salad is the ultimate warm-weather dish! It’s everything you love about summer on a plate: juicy tomatoes, crunchy cucumbers, fragrant basil, and creamy mozzarella pearls tossed with crisp, toasted bread cubes. But the real star? A zesty, tea-infused dressing made with Java Momma’s Summer Orchard Tea.

Vertical Pinterest pin image of a fresh Summer Panzanella Salad in a green dish filled with toasted bread, cherry tomatoes, cucumbers, mozzarella pearls, and herbs. Bold red banners read 'Summer Panzanella Salad' at the top and 'javamomma.com' at the bottom."

Perfect for picnics, potlucks, or easy weeknight dinners, this salad soaks up all the sunshine and flavor of the season.

Why You’ll Love This Salad:

It’s light, yet satisfying: Crusty bread gives it heartiness, while fresh veggies keep it refreshing.
The tea dressing is a game-changer: Summer Orchard Tea adds a delicate, fruity complexity that elevates the whole dish.
Customizable & make-ahead friendly: Use Mango in Black for a bold twist, or swap mozzarella for feta or burrata.

Tips for the Perfect Panzanella:

Use day-old bread: Slightly stale bread holds up to the dressing without turning soggy.
Salt your tomatoes: This draws out excess moisture and intensifies their natural sweetness.
Let it rest: Give the salad at least 30 minutes to soak up the flavors before serving—your tastebuds will thank you!

Make It All Summer Long 🌿

This is a dish that tastes like summer in every bite. Light enough for lunch, but flavorful enough for dinner, it pairs beautifully with grilled meats or a chilled glass of tea. Java Momma's garden-to-table vibes have never been so delicious.

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Horizontal blog feature image of a vibrant Summer Panzanella Salad in a green dish, filled with toasted bread cubes, cherry tomatoes, cucumbers, mozzarella pearls, and fresh herbs. Bold white text reads 'Summer Panzanella Salad' with 'javamomma.com' at the bottom.

Summer Panzanella Salad with Tea Dressing

Sally Valenti

Rated 5.0 stars by 1 users

Cuisine

Mediterranean-inspired

Author:

Sally Valenti

Servings

4-6

Prep Time

45 minutes

This rustic Italian-inspired salad features toasted bread, juicy tomatoes, crisp cucumbers, and creamy mozzarella tossed with a refreshing Summer Orchard Tea dressing. A deliciously unique dish that’s perfect for hot days and summer gatherings.

Ingredients

8–10 oz. day-old crusty bread, cut into 1" cubes
4 oz. + 3 Tbsp olive oil, divided
4 oz. Summer Orchard Tea, cooled (or use Mango in Black)
2 cloves garlic, minced
Juice of 1 lemon
1 Tbsp + 1 tsp Tuscan Spice Blend (or Austin Steak Rub)
½ tsp coarse sea salt
18 oz. cherry tomatoes, halved
1 English cucumber, sliced
2 green onions, thinly sliced (use white and green parts separately)
1 cup fresh basil leaves, roughly chopped
10 oz. mozzarella pearls

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Directions

Toast the Bread:
Preheat oven to 350°F. Toss bread cubes with 3 Tbsp olive oil and 1 tsp Tuscan Spice Blend. Spread on a baking sheet and toast for 7–10 minutes until just golden. Cool completely.
Prep the Tomatoes:
Place halved cherry tomatoes in a strainer over a bowl. Sprinkle with sea salt, toss, and let drain for at least 15 minutes.
Make the Dressing:
In a mason jar, combine remaining olive oil, cooled Summer Orchard Tea, garlic, lemon juice, 1 Tbsp Tuscan Spice Blend, and the white parts of the green onions. Shake vigorously to emulsify.
Assemble the Salad:
In a large bowl, add drained tomatoes, cucumbers, and toasted bread. Shake dressing again and pour half over salad. Toss gently and let sit for 5 minutes.
Finish & Serve:
Add basil, green onion tops, and mozzarella pearls. Drizzle in half of the remaining dressing, toss again, and cover. Let the salad rest for 30 minutes before serving. Add the last of the dressing just before serving, if desired.

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