Sourdough Panzanella Salad (Print)

Crisp sourdough cubes mixed with heirloom tomatoes and basil vinaigrette for a refreshing summer dish.

# Ingredients:

→ Bread

01 - 8.8 ounces day-old sourdough bread, cut into 0.75 inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - 0.5 teaspoon sea salt

→ Vegetables

04 - 17.6 ounces assorted heirloom tomatoes, cut into wedges or bite-sized pieces
05 - 1 small cucumber, peeled and sliced
06 - 0.5 small red onion, thinly sliced
07 - 1 small garlic clove, minced

→ Basil Vinaigrette

08 - 1 cup fresh basil leaves, packed
09 - 0.25 cup extra-virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 0.5 teaspoon honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1.76 ounces fresh mozzarella or burrata, torn (optional)
15 - Extra fresh basil leaves

# Directions:

01 - Set oven temperature to 350°F.
02 - Toss sourdough cubes with 2 tablespoons olive oil and 0.5 teaspoon sea salt. Spread on baking sheet and toast for 10-15 minutes, stirring once, until golden and crisp. Remove from oven and allow to cool completely.
03 - Combine fresh basil, 0.25 cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and salt and black pepper in blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
04 - In a large bowl, combine heirloom tomatoes, sliced cucumber, and red onion. Add cooled toasted sourdough cubes and gently mix.
05 - Drizzle basil vinaigrette over vegetable and bread mixture and toss gently to coat. Allow to stand for 10 minutes to permit flavors to blend and bread to absorb dressing.
06 - Transfer to serving platter. Top with torn mozzarella or burrata and additional basil leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • The sourdough cubes soak up the vinaigrette and turn into little flavor bombs instead of going stale.
  • It tastes even better after sitting for a while, making it the perfect make-ahead dish for dinner parties.
  • You get a complete meal that feels elegant but requires almost no cooking skill.
02 -
  • Day-old bread is non-negotiable—fresh bread will turn to soggy mush, so plan ahead or ask your baker for bread from yesterday.
  • Don't toss the salad more than a few minutes before serving, or the croutons will lose their textural appeal and everything becomes mushy.
03 -
  • Make your basil vinaigrette and let it sit for 30 minutes before using—the basil will release more flavor into the oil and vinegar.
  • If your tomatoes aren't very flavorful, sprinkle them with a tiny pinch of sea salt 15 minutes before assembling; it draws out their natural juices and intensifies their taste.
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