Sourdough Panzanella Salad

There's something about late August that makes you crave bread salad—that moment when the farmers market tomatoes finally taste like actual tomatoes and you're tired of cooking anything warm. I found myself standing in my kitchen on a Saturday morning with a half loaf of sourdough that was just starting to get stale, a handful of basil I'd been meaning to use before it bolted, and the kind of tomatoes that stain your cutting board. That's when panzanella clicked for me, not as a fancy dish but as the most practical and delicious solution to summer's abundance.

I brought a version of this to a potluck last summer where everyone was sweating through their store-bought pasta salads, and somehow the panzanella was the first thing gone. A friend asked for the recipe right there at the picnic table, her fork still in hand, and I realized it wasn't the ingredients that surprised people—it was that the bread stayed good and textured instead of turning into soggy mush. That's the secret nobody talks about.

Ingredients

• Day-old sourdough bread, 250 g (about ½ loaf), cut into 2 cm cubes: You need bread that's slightly stale so it has structure and won't turn to paste, but still soft enough to absorb dressing—sourdough's tanginess is perfect here.
• Extra-virgin olive oil, 2 tbsp for toasting plus ¼ cup for vinaigrette: This is where quality actually matters since there's nowhere for cheap oil to hide; splurge a little.
• Sea salt, ½ tsp plus more to taste: Fleur de sel or a good finishing salt brings out everything else.
• Heirloom tomatoes, 500 g, assorted colors, cut into wedges or bite-sized pieces: Mix your colors and sizes for visual interest and varied sweetness; avoid watery beefsteak tomatoes that'll make everything soggy.
• Cucumber, 1 small, peeled and sliced: The cucumber stays crisp and adds refreshing crunch that balances the rich oil.
• Red onion, ½ small, thinly sliced: Thin slicing is crucial so the bite doesn't overpower; you can soak it in cold water for 5 minutes if you want it milder.
• Garlic clove, 1 small, minced: This goes into the vinaigrette where it mellows and perfumes the whole dish.
• Fresh basil leaves, 30 g (about 1 cup), packed: Pick basil right before blending so it stays bright green and aromatic.
• Red wine vinegar, 1½ tbsp: This is the backbone of flavor, so taste and adjust—some vinegars are sharper than others.
• Dijon mustard, 1 tsp: The mustard emulsifies the oil and vinegar so they don't separate; it also adds subtle depth.
• Honey, ½ tsp: Just enough to round out the sharpness and balance the acidity without tasting sweet.
• Fresh mozzarella or burrata, 50 g (about ½ cup), torn (optional): If you use it, tear it just before serving so it stays creamy; burrata's creaminess is almost better than firm mozzarella here.
• Extra basil leaves for garnish: These go on top at the very end for aroma and a final pop of fresh flavor.

Instructions

Get your oven ready:

Preheat to 180°C (350°F) so the bread toasts evenly and becomes golden-brown and crispy rather than pale and chewy.

Toast the sourdough until it's irresistibly crunchy:

Toss the bread cubes with olive oil and sea salt, spread them on a baking sheet in a single layer, and toast for 10–15 minutes while stirring halfway through. You'll know it's done when the cubes look golden and feel crispy all the way through—they should cool down crisp, not chewy. Let them cool completely so they don't wilt the vegetables.

Make your basil vinaigrette in a blender:

Combine the basil, olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper, then blend until completely smooth and vibrant green. Taste it and adjust—if it feels too sharp, add a touch more honey; if it's flat, squeeze in a tiny bit more vinegar.

Bring together the vegetables and bread:

In a large bowl, combine your tomatoes, cucumber slices, and red onion, then gently toss in the cooled sourdough cubes so they don't break apart.

Dress and let it rest:

Drizzle the basil vinaigrette over everything and toss gently so every piece gets coated but the bread doesn't shatter. Let the whole thing sit for about 10 minutes so the bread softens slightly and absorbs the dressing while still keeping some texture—this resting time is essential.

Plate and finish:

Transfer to a serving platter, top with torn mozzarella or burrata if you're using it, scatter with fresh basil leaves, and serve right away while the bread still has some structure.

Pin Recipe

There was this one evening when I made panzanella for myself and ended up eating it standing at the counter while reading something on my phone, and I realized I wasn't thinking about the food at all—I was just eating it because it was genuinely good and straightforward. That's when a dish stops being a recipe and becomes something you actually want to eat.

Why Sourdough Works Better Than You'd Think

The tang of sourdough doesn't compete with the basil vinaigrette like a neutral bread would; instead, it echoes the acidity and makes everything taste more intentional. I tried this once with a basic white bread and it was fine, but forgettable—sourdough's slight fermented flavor makes people pause and ask what it is. If you can't find sourdough, any rustic bread with decent structure and a little personality will work, but you'll notice the difference.

The Basil Vinaigrette Secret

Blending the basil with the vinegar and oil is what keeps this dressing from separating and also what keeps the basil bright instead of turning black the way it does if you just chop it and let it sit in acid. The first time I made this, I chopped the basil by hand and watched it turn this depressing olive-brown color within minutes; blending it keeps everything vibrant and makes the dressing taste fresher. It's a small technique change that feels silly until you see the actual difference.

Timing and Temperature Matter More Than You'd Expect

Panzanella is one of those salads that actually improves with a 10-minute rest because the bread starts absorbing the dressing and everything begins tasting like one cohesive thing instead of separate components tossed together. The vegetables also soften slightly and release their own juices, which mixes with the vinaigrette to create a mini sauce at the bottom of the bowl. Serve it right after that rest period and before it gets waterlogged—there's a perfect window of about 30 minutes where it's absolutely at its best.

• Don't refrigerate panzanella; cold temperatures dull the basil flavor and make the bread taste dense instead of tender.
• If you want to prep ahead, toast your bread and make your vinaigrette hours earlier, then assemble everything just before serving.
• Taste the vinaigrette before you add it to the salad because you can't adjust seasoning easily once it's all mixed together.

Pin Recipe

This salad is summer on a plate without needing to be complicated or precious about it. Make it when the tomatoes are good, share it with people, and watch how something this simple becomes the thing everyone remembers eating.

Recipe FAQs

→ What type of bread is best for this salad?

Day-old rustic bread like sourdough is ideal, as its firm texture holds up well when toasted and absorbs the dressing without becoming soggy.

→ Can I prepare the vinaigrette in advance?

Yes, the basil vinaigrette can be blended ahead and stored refrigerated for up to two days to enhance the flavors.

→ How do I ensure the bread stays crunchy?

Toast the sourdough cubes until golden crisp and toss them with the dressing just before serving to maintain crunchiness.

→ Are there variations to the vegetables used?

Besides heirloom tomatoes and cucumber, you can add olives, capers, or thinly sliced red onion for additional flavor.

→ Is there a vegan option for this dish?

Yes, simply omit the cheese or substitute with plant-based alternatives to keep it vegan-friendly.