Panzanella with Avocado, Corn, and Smoked Mozzarella

Panzanella Salad

I am getting ready to spend the weekend with blogger friends old and new at an event called the Big Summer Potluck in Pennsylvania. I am really excited :)

I didn’t want to leave before sharing this salad, however, since it’s the first meal I made with ripe heirloom tomatoes from my garden.

I’ve had panzanella (a “peasant” meal starring tomatoes and bread that hails from Italy) before, but I didn’t love it: I found it a little boring and the soggy bread didn’t appeal to me. So in this version, I did things differently: I used my favorite hearty multi-grain/seeded bread (which I toasted until very crisp), I loaded the salad up with avocado, raw, local corn and smoked mozzarella, and I served it over arugula.

I enjoyed this version of panzanella so much more than the last one.

Panzanella Salad with Avocado and Corn

I didn’t have any red onion, but I think that would have made a nice addition. Also, you could add some protein such as cooked grass-fed meat or wild fish, or chopped hard boiled eggs, to the panzanella for a balanced meal in a bowl. The bread does get quite soft, obviously, but cold leftovers of this panzanella are really good.

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I am planning to have a terrific weekend, and I hope you do, too!

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Recipe for Panzanella with Avocado, Corn, and Smoked Mozzarella


  • * very sturdy whole grain or gluten-free bread toasted and cut into cubes (I only used about 2 cups total of cubed bread, but many recipes call for 4 cups)
  • *1/4 cup extra-virgin olive oil plus more to taste
  • *1/4 cup minced fresh parsley I used the flat-leaf variety
  • *1/4 cup minced fresh basil
  • *5-6 large ripe tomatoes chopped to equal about 4 cups (I used heirloom tomatoes from my garden)
  • *1 medium cucumber chopped to equal about 1.5 cups (I used a cucumber from my garden)
  • *fresh corn from 1 ear
  • *1/2-1 avocado diced
  • *1/2 red onion chopped- optional
  • *1/2 cup cubed fresh smoked mozzarella cheese or more to taste
  • *fresh lemon juice- optional
  • *pinch or two of coarse sea salt
  • *fresh ground pepper to taste
  • *arugula or other salad greens for serving the panzanella- optional


  • 1. Mix bread, olive oil, herbs, and vegetables (tomatoes and avocados are technically fruits but you know what I mean) in a large bowl. Gently fold in the cheese, and add fresh lemon juice to taste, if desired.
  • 2. Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving, if you like.

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13 thoughts on “Panzanella with Avocado, Corn, and Smoked Mozzarella”

  1. Pingback: Avocado Panna Cotta | Healthy Green Kitchen
  2. This salad is exciting! Love the colors and flavors. I’m glad I found my way to your blog – love everything I see here. Nice to meet you!

  3. Ooh this is perfect! Panzanella is hands down my favorite meal and I am always looking for ways to change it up. Thanks!

  4. That looks wonderfully fresh and delicious and you’ve done a great job with the photography as well capturing food in a mouth watering way is difficult. :)

  5. Looks delicious! I love panzanella but I love your additions of corn and avocado. That sounds really good and a nice change from how I usually make it!

  6. Say what they will about apple pie and barbecue, but I think panzanella is the true taste of summer – so much flavor from fresh vegetables and a bright dressing. This looks beautiful, and thank you for providing inspiration for lunch. :)