Sourdough Panzanella Salad (Printable)

Crunchy sourdough, juicy heirlooms, and fragrant basil vinaigrette combine for a fresh, light summer dish.

# What You’ll Use:

→ Bread

01 - 8.8 oz day-old sourdough bread, cut into 3/4 inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon sea salt

→ Vegetables

04 - 17.6 oz assorted heirloom tomatoes, cut into wedges or bite-sized pieces
05 - 1 small cucumber, peeled and sliced
06 - 1/2 small red onion, thinly sliced
07 - 1 small garlic clove, minced

→ Basil Vinaigrette

08 - 1 cup fresh basil leaves, packed
09 - 1/4 cup extra-virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1.76 oz fresh mozzarella or burrata, torn (optional)
15 - Fresh basil leaves for garnish

# How-To:

01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tablespoons olive oil and 1/2 teaspoon sea salt. Spread evenly on baking sheet and toast for 10-15 minutes, stirring once halfway through, until golden and crispy. Transfer to cooling rack.
02 - Combine basil, 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in blender or food processor. Blend until smooth and emulsified. Taste and adjust seasonings as needed.
03 - In large mixing bowl, combine heirloom tomatoes, sliced cucumber, and thinly sliced red onion. Add cooled toasted sourdough cubes and gently toss to combine.
04 - Drizzle basil vinaigrette over salad mixture and gently toss to evenly coat all components. Allow to stand for 10 minutes at room temperature to permit flavors to meld and bread to absorb dressing.
05 - Transfer salad to serving platter. Crown with torn mozzarella or burrata cheese and additional fresh basil leaves if desired. Serve immediately while croutons maintain crispness.

# Expert Advice:

01 -
  • It's a sneaky way to use up stale bread and become the kind of cook who wastes nothing.
  • The flavors actually improve as it sits, so you can make it ahead and look relaxed at dinner time.
  • One bowl, minimal fuss, and somehow it feels fancy enough for guests.
02 -
  • Never make this with fresh bread—I learned this the hard way when my first attempt turned into soggy bread soup instead of a salad.
  • The resting period is when the salad actually becomes itself; skipping it leaves you with separate components rather than a cohesive dish.
  • Red onion tastes harsh if you use too much; a small amount sliced thin is all you need to add sharpness without overwhelming.
03 -
  • Cut your tomatoes no more than 30 minutes before serving; they release liquid the longer they sit cut, which can waterlog the salad if you're not careful.
  • If your basil vinaigrette breaks or separates, whisk in one more teaspoon of mustard—it acts as an emulsifier and brings everything back together.
  • Serve this salad at room temperature, not cold; the flavors are much more expressive and the texture of the bread stays interesting rather than turning dense.
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