Sourdough Panzanella Salad (Printable)

A rustic Italian salad combining sourdough, heirloom tomatoes, cucumber, and basil dressing.

# What you need:

→ Bread

01 - 8.8 oz day-old sourdough bread, cut into ¾ inch cubes
02 - 2 tbsp extra-virgin olive oil
03 - ½ tsp 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 - ½ small red onion, thinly sliced
07 - 1 small garlic clove, minced

→ Basil Vinaigrette

08 - 1 cup fresh basil leaves, packed
09 - ¼ cup extra-virgin olive oil
10 - 1½ tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - ½ tsp honey
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - ½ cup fresh mozzarella or burrata, torn (optional)
15 - Extra fresh basil leaves

# How to make it:

01 - Preheat the oven to 350°F. Toss sourdough cubes with 2 tbsp olive oil and ½ tsp sea salt. Spread on a baking sheet and toast for 10–15 minutes, stirring once, until golden and crisp. Transfer to a plate and allow to cool.
02 - In a blender or food processor, combine fresh basil, ¼ cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper. Blend until smooth. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine tomato wedges, sliced cucumber, and thinly sliced red onion. Add the cooled toasted sourdough cubes.
04 - Drizzle the basil vinaigrette over the salad and toss gently to coat all components. Allow to stand for 10 minutes to permit flavors to meld and enable the bread to absorb the dressing.
05 - Transfer the salad to a serving platter. Top with torn fresh mozzarella or burrata and additional fresh basil leaves if using. Serve immediately.

# Helpful Hints:

01 -
  • The sourdough croutons stay crispy on the outside while absorbing all that herby dressing, giving you two textures in every bite.
  • It comes together in about half an hour, yet tastes like you've been cooking since morning.
  • One bowl, one blender, and you've got a dish that impresses without pretension.
02 -
  • Don't dress this too far ahead or the bread will turn soggy; the 10-minute rest is the sweet spot where everything comes together.
  • If your tomatoes aren't ripe and flavorful, the whole salad suffers, so taste one before committing—this is a dish where quality ingredients do the heavy lifting.
03 -
  • Buy your bread the day before and leave it uncovered at room temperature so it dries just enough—this is non-negotiable for proper texture.
  • If you can't find heirloom tomatoes, use whatever ripe tomatoes you can get, because a fresh tomato that's been ripened properly beats a fancy variety that tastes like water.
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