Sourdough Panzanella Salad

Summer hit differently the year I started keeping sourdough discard in my fridge, mostly out of stubborn refusal to waste anything. One particularly hot afternoon, I had these brilliant heirloom tomatoes from the farmers market threatening to overripen, a half loaf of sourdough that had gone slightly stale, and a basil plant practically screaming from the windowsill. Instead of making the usual salad, I cubed up that bread, toasted it until it was crackling and golden, and suddenly had something that felt like pure Italian countryside on a plate.

I made this for a dinner party when my neighbor brought over those impossible-to-find Cherokee Purple and Striped Green tomatoes she'd been bragging about all summer. The moment everyone took their first bite and that tangy vinaigrette hit the warm bread, the table just went quiet. Not awkward quiet, but the kind where you know something's working.

Ingredients

• Day-old sourdough bread, 250 g: The staleness is your friend here—fresh bread turns to mush, but day-old bread holds its structure and gets beautifully crisp when toasted. Cut it into 2 cm cubes so they're sturdy enough to stay crunchy.
• Extra-virgin olive oil: Don't skimp on quality here because you're tasting it directly, not hiding it in a cooked dish. Use about 2 tablespoons for the croutons and another ¼ cup for the vinaigrette.
• Sea salt, ½ tsp for bread: This seasons the croutons as they toast and brings out the bread's nutty flavor.
• Heirloom tomatoes, 500 g: Mix your colors and varieties because they genuinely taste different—the Purple Cherokees are meatier while the lighter ones are juicier.
• Cucumber, 1 small: Peel it if the skin feels thick or waxy, then slice it thin enough to absorb the vinaigrette.
• Red onion, ½ small: The thin slices turn slightly sweet as they sit with the acidic dressing, losing that harsh raw bite.
• Garlic clove, 1 small minced: This goes into the vinaigrette and adds a whisper of sharpness that makes everything taste more intentional.
• Fresh basil leaves, 30 g packed: Use the tender leaves, tear them slightly before blending so they don't bruise, and save a few whole leaves for garnish because they're pretty.
• Red wine vinegar, 1½ tbsp: This is the backbone of your dressing—it's bright without being aggressive like white vinegar can be.
• Dijon mustard, 1 tsp: An emulsifier that helps the oil and vinegar stay together and adds a subtle complexity.
• Honey, ½ tsp: Just enough to balance the acidity and make the vinaigrette feel rounded instead of sharp.
• Mozzarella or burrata, 50 g optional: Tear it into irregular pieces and scatter it over just before serving so it doesn't get soggy.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Toast your croutons until they're golden and bossy:

Preheat your oven to 180°C and toss those bread cubes with olive oil and salt until they're lightly coated. Spread them on a baking sheet and let them toast for 10–15 minutes, giving them a stir halfway through so they brown evenly. They should smell nutty and toasted, and when you break one open, there should be a hollow crunch inside.

Blend the basil vinaigrette into something silky:

Add your basil, olive oil, vinegar, mustard, honey, minced garlic, and salt and pepper to a blender and go until it's completely smooth with no visible basil flecks. Taste it and adjust—if it feels too sharp, add a touch more honey; if it's flat, a pinch more salt usually wakes it up.

Combine tomatoes, cucumber, and onion with the cooled croutons:

Use a large bowl and handle everything gently so you don't crush the tomatoes or break the croutons. The combination of juicy vegetables and sturdy bread is what makes this work.

Dress the salad and let it rest:

Pour that basil vinaigrette over everything and toss gently to coat, then let it sit for about 10 minutes undisturbed. This is when the bread absorbs some dressing without getting soggy, and all the flavors start to understand each other.

Transfer and finish with fresh touches:

Scatter everything onto a serving platter, top with torn mozzarella if you're using it, and add a few whole basil leaves across the top for color and a final fresh note.

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There's something about watching people eat this salad that still gets me—the way they unconsciously close their eyes after the first bite, the fork scraping the bottom of the bowl because nobody wants to miss the garlicky oil pooled there. It stopped being just lunch and became a moment of quiet satisfaction.

Why This Salad Works in Summer

Summer tomatoes are finally worth their hype, and this salad doesn't fight that—it celebrates it by keeping them the star and letting everything else support their moment. There's no heavy mayo, no long cooking that diminishes their flavor, just the bright acidity of the vinaigrette and the textural contrast of toasted bread.

Making It Ahead Without Disaster

The croutons can be toasted hours in advance and stored in an airtight container where they stay crisp. The vinaigrette actually tastes better if you make it 30 minutes before serving because the basil flavor deepens and settles. Just keep the tomatoes, cucumber, and bread separate until you're ready to assemble, then combine and let it rest those crucial 10 minutes.

Variations and Kitchen Experiments

I've played with this recipe endlessly because it's forgiving in the way all good rustic food is. Once I added torn burrata and a handful of capers and it was like discovering a secret menu item at a restaurant you've been going to for years. Another time I used a mix of white wine vinegar and champagne vinegar when I was out of red wine vinegar, and honestly, it was lighter and more delicate. The bread is flexible too—ciabatta works beautifully, as does any rustic loaf that's gone day-old.

• Toss in a handful of capers or Castelvetrano olives if you want briny, salty notes to cut through the sweetness of ripe tomatoes.
• A few anchovy fillets blended into the vinaigrette won't make it taste fishy but will add an umami depth that makes people ask what you did differently.
• This recipe scales up easily if you're feeding more people, just don't overcrowd your bowl when tossing or the vegetables will bruise.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This salad taught me that the best meals aren't the complicated ones—they're the ones where you respect each ingredient enough to let it shine. There's something deeply satisfying about that.

Recipe FAQs

→ What type of bread works best for the croutons?

Day-old sourdough bread is ideal for crunchy, flavorful croutons, but any rustic bread can be used as a substitute.

→ Can I make the salad vegan?

Yes, simply omit the cheese or replace it with a plant-based alternative to keep it vegan-friendly.

→ How long should the salad rest before serving?

Allow the salad to sit for about 10 minutes so the sourdough cubes absorb the vinaigrette and soften slightly for better texture.

→ What can I use to replace red wine vinegar in the vinaigrette?

Apple cider vinegar or white wine vinegar can be used as mild substitutes without altering the flavor profile significantly.

→ Are there recommended drink pairings for this dish?

Light, crisp beverages like chilled Pinot Grigio or sparkling water with lemon complement the fresh and tangy flavors well.