Kale Panzanella with Strawberries and Hazelnuts

A bright kale panzanella with crunchy sourdough, juicy strawberries, hazelnuts, basil, and fresh mozzarella, finished with aged balsamic.

why I love it:

I love making this kale panzanella in spring and early summer, when strawberries start showing up small, sweet, and juicy. With lots of fresh mint and basil, it feels bright and fresh but still hearty enough to be a real salad.

It’s a fun twist on the classic Italian bread salad, built with chewy sourdough, strawberries, the creamy mozzarella pearls, hazelnuts, and silky ribbons of kale.

The idea actually came from a gelato menu I saw years ago. One of the flavors was strawberry, toasted hazelnut, and aged balsamic. I remember thinking how fun those flavors would be in a salad, and the idea spun off into a panzanella with kale and chewy bits of sourdough.

It wasn’t an instant win, though. The first version had way too much bread, and the balsamic vinaigrette made everything muddy and brown. So I tweaked the ratios, switched to a lighter dressing, and finished the salad with a thick drizzle of aged balsamic instead.

I also just love kale here. You can use Tuscan kale, curly kale, or even baby kale. They’re all sturdy, like the toasted bread, so they hold up to the dressing. Plus I love the contrast of earthy greens with sweet berries. It reminds me of this fried halloumi kale salad with baby kale, juicy strawberries, and buttery chunks of avocado. Such a great combo!

how to make kale panzanella:

a few more recipe tips:

Massage the kale first. A pinch of salt softens the leaves, deepens the color, and gives the greens a silkier texture that blends better with the bread and fruit.

Use sturdy artisan bread. You want it crisp on the outside and chewy in the center so it can soak up the dressing while still keeping its texture. If you want to make your own, try this crusty Italian bread with semolina flour.

Serve right away for peak freshness. This salad is best right after tossing, when the strawberries and herbs are vibrant and the croutons still have contrast. If you prefer a softer panzanella, let it sit for 30–60 minutes so the bread absorbs more of the dressing.

Swap the bread for beans. If bread salads aren’t your thing, replace the croutons with some fun heirloom beans. They make the salad hearty and satisfying without relying on bread. If you need a refresher, here’s how I like to cook dried beans. Farro is also great if you’d prefer a grain salad.

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