Sourdough Panzanella Salad (Printable)

Crunchy sourdough croutons combine with heirloom tomatoes and basil vinaigrette in a fresh Italian salad.

# What You Need:

→ Bread

01 - 8.8 ounces day-old sourdough bread, cut into ¾ inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - ½ teaspoon sea salt

→ Vegetables

04 - 17.6 ounces 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 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

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

# How To Make It:

01 - Preheat oven to 350°F (180°C).
02 - Toss sourdough cubes with 2 tablespoons olive oil and ½ teaspoon sea salt. Spread on baking sheet in single layer and toast for 10-15 minutes, stirring once halfway through, until golden and crisp. Transfer to cooling rack.
03 - Combine fresh basil, ¼ cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and salt and pepper to taste in blender or food processor. Blend until smooth consistency. Taste and adjust seasoning as needed.
04 - In large mixing bowl, combine prepared tomatoes, sliced cucumber, and thinly sliced red onion. Add cooled toasted sourdough cubes.
05 - Drizzle basil vinaigrette over salad mixture and gently toss to coat all components evenly. Allow to stand for 10 minutes at room temperature to permit flavors to develop and bread to absorb dressing.
06 - Transfer salad to serving platter. Top with torn fresh mozzarella or burrata if using, garnish with additional basil leaves, and serve immediately.

# Expert Suggestions:

01 -
  • The sourdough gets surprisingly crispy, then softens just enough when the vinaigrette hits it—like edible bread that actually improves as it sits.
  • A basil vinaigrette that tastes like summer smells, and you blend it in moments rather than whisking endlessly.
  • It's the rare salad that tastes better after resting, so you can actually prep it ahead without stress.
02 -
  • Don't dress the salad too far ahead—the croutons will soften, which happens eventually anyway but tastes best when there's still some crunch to contrast the tender bread.
  • The garlic goes in the vinaigrette, not minced over the salad, because a stray chunk of raw garlic can be overwhelming; blended, it becomes background flavor instead of a surprise.
03 -
  • Make the croutons a day ahead and store them in an airtight container so you can assemble the salad quickly when you're ready to eat.
  • If your tomatoes aren't as flavorful as you'd hoped, a tiny pinch of sugar in the vinaigrette can coax out their sweetness without making it taste candied.
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