Sourdough Panzanella Salad (Printable)

Rustic Italian salad combining crunchy sourdough, heirloom tomatoes, and fresh basil vinaigrette.

# What You'll Need:

→ 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 heirloom tomatoes, assorted colors, 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 - 1.75 oz fresh mozzarella or burrata, torn (optional)
15 - Extra basil leaves

# Directions:

01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tablespoons olive oil and 1/2 teaspoon sea salt. Spread on a baking sheet and toast for 10 to 15 minutes, stirring once halfway through, until golden and crisp. Transfer to a plate to cool.
02 - In a blender or food processor, combine fresh basil, 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Blend until smooth and emulsified. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine tomato wedges, sliced cucumber, and red onion. Add cooled sourdough croutons and gently mix.
04 - Drizzle basil vinaigrette over the salad and toss gently to coat evenly. Allow the salad to stand for 10 minutes at room temperature to allow flavors to meld and bread to absorb the dressing.
05 - Transfer salad to a serving platter. Top with torn fresh mozzarella or burrata and additional basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The bread soaks up vinaigrette like a sponge, turning soft and savory instead of wasted crusts.
  • It tastes better after sitting for ten minutes, which means you can make it before guests arrive.
  • One bowl, barely any cooking, and somehow it feels fancy enough for dinner parties.
02 -
  • Day-old bread is non-negotiable because fresh bread will disintegrate, turning your salad into bread soup instead of a salad.
  • Don't dress the salad more than 20 minutes ahead unless you want mushy bread, but 10 minutes is the sweet spot where everything absorbs flavor without losing texture.
03 -
  • Add the basil vinaigrette in two stages, tossing after the first splash to see how much dressing you actually need, since bread cubes vary in how much they absorb.
  • If you don't have heirloom tomatoes, use whatever tomatoes are ripe and in season, but avoid mealy ones that taste like water and regret.
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