Sourdough Panzanella Salad (Printable)

Rustic Italian salad featuring toasted sourdough, heirloom tomatoes, cucumber, and a fresh basil vinaigrette dressing.

# What You Need:

→ Bread

01 - 8.8 oz day-old sourdough bread, cut into 0.75 inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - 0.5 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 - 0.5 small red onion, thinly sliced
07 - 1 small garlic clove, minced

→ Basil Vinaigrette

08 - 1 cup fresh basil leaves, packed
09 - 0.25 cup extra-virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 0.5 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 for garnish

# Directions:

01 - Preheat the oven to 350°F.
02 - Toss the sourdough cubes with 2 tablespoons olive oil and 0.5 teaspoon sea salt. Spread on a baking sheet and toast for 10 to 15 minutes, stirring once halfway through, until golden and crisp. Remove from oven and allow to cool completely.
03 - In a blender or food processor, combine basil, 0.25 cup olive oil, vinegar, mustard, honey, minced garlic, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning as needed.
04 - In a large bowl, combine tomatoes, cucumber, and red onion. Add cooled toasted sourdough cubes.
05 - Drizzle the salad with basil vinaigrette and toss gently to coat evenly. Let stand for 10 minutes to allow flavors to meld and bread to absorb the dressing.
06 - Transfer to a serving platter. Top with fresh mozzarella or burrata and additional basil leaves if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sourdough croutons stay crunchy for hours, refusing to turn into sad bread pudding like regular salads do.
  • That basil vinaigrette tastes so effortlessly complex your friends will assume you spent way more time than you actually did.
  • It's genuinely better if you make it ahead and let everything get to know each other, which means less stress when guests arrive.
02 -
  • Don't make this salad more than 30 minutes before serving because even day-old bread eventually gives up and absorbs too much liquid, turning into crouton mush instead of that perfect crunchy-on-outside situation.
  • The minced garlic absolutely must go into the vinaigrette blended, not raw in the salad, because it mellows and integrates instead of hitting people with harsh garlic surprise.
03 -
  • Day-old bread is non-negotiable—buy an extra loaf the day before or ask your bakery for yesterday's batch, which they often sell at a discount.
  • Taste your vinaigrette while it's still in the blender because once it's mixed into the salad you can't adjust it easily, and this five seconds of tasting saves you from regret.
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