Sourdough Panzanella Salad Heirloom (Printable)

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

# What You'll Need:

→ Bread

01 - 8.8 oz day-old sourdough bread, cut into 0.75 inch cubes
02 - 2 tbsp extra-virgin olive oil
03 - 0.5 tsp sea salt

→ Vegetables

04 - 1.1 lb assorted heirloom tomatoes, 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 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 0.5 tsp honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 0.5 cup fresh mozzarella or burrata, torn (optional)
15 - Extra fresh basil leaves

# Directions:

01 - Preheat oven to 350°F.
02 - Toss sourdough cubes with 2 tbsp olive oil and 0.5 tsp sea salt. Spread on baking sheet and toast for 10 to 15 minutes, stirring once, until golden and crisp. Remove and let cool completely.
03 - In a blender or food processor, combine basil, 0.25 cup olive oil, red wine vinegar, Dijon 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 heirloom tomatoes, cucumber, and red onion. Add toasted sourdough cubes.
05 - Drizzle with basil vinaigrette and toss gently to coat evenly. Let stand for 10 minutes to allow flavors to meld and bread to absorb dressing.
06 - Transfer to serving platter. Top with torn mozzarella or burrata and additional fresh basil leaves, if using. Serve immediately.

# Expert Tips:

01 -
  • The sourdough gets crispy in the oven but softens just enough when dressed, creating this magical texture that keeps improving as you eat.
  • It comes together in about half an hour and tastes even better if you let it sit for a few minutes, so you can actually relax before serving.
  • One salad feeds four people generously, making it perfect for casual summer dinners when you want something substantial but light.
02 -
  • If you use fresh bread instead of day-old, your croutons will turn into bread pudding instead of staying crispy, which honestly ruins the whole texture of the salad.
  • Don't dress the salad more than an hour before serving, or the bread becomes mushy and everything tastes soggy no matter how good your vinaigrette is.
  • The basil vinaigrette is pourable and loose by design, not thick like mayo, so if yours looks too chunky, you've over-blended it.
03 -
  • Make the basil vinaigrette ahead of time and let it sit in the fridge for a day so the flavors deepen and marry together.
  • If your tomatoes aren't as flavorful as you'd hoped, add an extra teaspoon of honey to the vinaigrette to coax out their sweetness.
  • Tear the basil by hand instead of chopping it with a knife to prevent bruising, which oxidizes the leaves and makes them turn dark.
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