January 22, 2023

Nectarine Panzanella Salad with Zat’tar Croutons

This nectarine panzanella salad with za’tar croutons is a delectable showcase for the spring and summer seasons. One bite and you’ll catch yourself doing the happy food dance. It has a light and tangy red wine dressing that pairs perfectly with all of the fresh fruits and vegetables.

When I notice that I have bread that is about to go bad or it’s a week old and I’ve already kept it longer than it’s normal shelf life, I actually get excited because that only means one thing…I get to make a Panzanella salad! Panzanella essentially is an italian bread salad that is made with old (not fresh) bread and tossed with olive oil, spices and other garden vegetables and fruits.

There are a ton of different ways to make panzanella. But,  if you look closely, I took the liberty to elevate my salad with nectarines for some sweetness, tomatoes for juiciness, a plethora of tri-color radish for some color, cabbage and radicchio for some crunch and pearl mozzarella balls for some soft tenderness. The combination is truly unmatched. In addition, I added the za’tar flavored panzanella croutons for a unique twist to the dish. I am telling you, this salad will have you running to your nearest farmers market on the weekend to snag all of the goodies so you can make this stat.

How do I serve this Panzanella Salad?

This has easily become one of my favorite dishes because you can serve it as a main dish for lunch or as a side dish for dinners and parties. I love serving this with grilled chicken breast or thighs, oven roasted salmon, burgers, BBQ sandwiches or plump succulent shrimp. However, if you’re not into adding any protein that’s perfectly okay. Enjoy it as is and it is a dish that will still keep you full and satisfied.

Important Recommendation:

  1. The measurements for this salad will feed a full family or party. So, for one, you can feel free to cut the measurements in half if you do not plan to serve an army of hungry mouths.
  2. If you do not plan on enjoying the entire salad right away, then serve the dressing on the side. If you dress it and let it sit out or sit overnight in the fridge, the bread and vegetables will get soggy and no one likes a soggy salad. So, when in doubt, serve with the dressing on the side.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!

Nectarine Panzanella Salad with Zat’tar Croutons

This nectarine panzanella salad with za’tar croutons is a delectable showcase for the spring and summer seasons. One bite and you’ll catch yourself doing the happy food dance. The light and tangy dressing pairs perfectly with the fresh ingredients.



  • 2 Cups nectarines, diced
  • ½ Cup red onion, thinly sliced
  • 5 oz. mozzarella pearls
  • 1 Pint grape tomatoes, cut in half
  • ½ Cup Watermelon radish, tri-color radish or regular radish, thinly sliced
  • 1 half of a small radicchio, thinly sliced
  • 2 Cups Napa cabbage or regular cabbage, thinly sliced
  • 3 Cups sourdough bread, a day old cut in cubes (you can make extra to just have if you would like)
  • 1 TBSP Zat’ar seasoning
  • 2 TBSP olive oil (for the dressing) + 1 TBSP (for the croutons)
  • 4 TBSP red wine vinegar
  • Fresh lemon juice from one lemon
  • ¼ TSP pink himalayan salt (for the croutons) + ½ TSP pink himalayan salt (for the dressing)
  • ¼ TSP black pepper (for the croutons) + ½ TSP black pepper for (the dressing)
  • Pinch of red pepper flakes
  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
  2. Cut your day old sourdough bread into cubes. Measure out 3 cups and place on your prepared baking sheet. Drizzle with 2 TBSP olive oil and sprinkle with 1 TBSP zat’tar seasoning, ¼ TSP pink himalayan salt and 1//4 TSP black pepper. Toss to mix and coat them well.
  3. When the oven is ready, bake at 400 degrees for 12-15 minutes until golden and crispy.
  4. While croutons are baking, make your dressing: Combine 2 TBSP red wine vinegar, 1 TBSP olive oil, ¼ TSP pink himalayan salt, ¼ TSP black pepper and a pinch of red pepper flakes. Whisk well to combine. Set in the fridge to cool.
  5. Prepare your other ingredients: cut your nectarines in cubes, cut your grape tomatoes in half, thinly slice your radish, thinly slice your radicchio and thinly slice your cabbage. Place all ingredients in the same bowl and add your mozzarella pearls.
  6. Toss in your zat’tar croutons. Pour your dressing over the top and then toss everything to mix well.
  7. Place in the fridge to cool for at least 30 minutes or serve right away if desired.
  8. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!