Sourdough Panzanella Salad (Printable Version)

Rustic Italian salad with toasted sourdough, heirloom tomatoes, cucumber, and basil vinaigrette.

# Ingredient List:

→ 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 - 1.1 lb 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 - 1.8 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 10-15 minutes, stirring once, until golden and crisp. Transfer to a plate and cool.
02 - Combine fresh basil, 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper in a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
03 - In a large bowl, combine heirloom tomatoes, cucumber, and red onion. Add the cooled toasted sourdough cubes.
04 - Drizzle basil vinaigrette over the salad and gently toss to coat all ingredients. Allow the salad to stand for 10 minutes to allow flavors to meld and bread to absorb the dressing.
05 - Transfer salad to a serving platter. Top with torn mozzarella or burrata and additional fresh basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The sourdough gets crispy in the oven but stays tender inside where it soaks up all that basil-vinegar magic.
  • You can make this entirely by hand in under 35 minutes, and it tastes even better if you let it sit a bit.
  • It's the kind of salad that feels light but actually fills you up, perfect when you want something real but not heavy.
02 -
  • Day-old bread is absolutely essential; fresh bread will dissolve into mush no matter what you do, but bread that's a day old has enough structure to stay crispy outside and tender inside.
  • Don't assemble everything too far in advance—the vegetables will start releasing water and the whole salad gets watery if it sits longer than 30 minutes, so prepare components ahead but toss just before serving.
03 -
  • If your tomatoes aren't as flavorful as you'd hoped, add a small pinch of salt directly to them 5 minutes before assembling and let them sit—it concentrates their sweetness.
  • Save any leftover vinaigrette for other salads or drizzle it over grilled vegetables; it lasts about a week in the refrigerator.
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