Sourdough Panzanella Salad Heirloom (Printable)

A vibrant mix of sourdough cubes, heirloom tomatoes, and basil vinaigrette for refreshing summer meals.

# What You Need:

→ Bread

01 - 8.8 ounces 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 ounces 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 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 ounces fresh mozzarella or burrata, torn (optional)
15 - Extra fresh basil leaves

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Toss sourdough cubes with 2 tablespoons olive oil and 0.5 teaspoon sea salt. Spread on baking sheet and toast for 10-15 minutes, stirring once, until golden and crisp. Allow to cool completely.
03 - In blender or food processor, combine basil, 0.25 cup olive oil, vinegar, mustard, honey, minced garlic, and pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning as needed.
04 - In large mixing bowl, combine tomatoes, cucumber, and red onion. Add cooled toasted sourdough cubes.
05 - Drizzle basil vinaigrette over mixture 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 mozzarella or burrata and extra basil leaves if using. Serve immediately.

# Expert Suggestions:

01 -
  • Sourdough croutons stay crispy for hours, not soggy like regular bread salads.
  • The basil vinaigrette tastes alive in a way store-bought dressings can't quite capture.
  • It's the kind of salad that actually tastes better when you let it sit for ten minutes instead of eating it right away.
02 -
  • Toast your croutons just before making the salad—if you do it hours ahead, they'll gradually soften even sitting uncovered, losing that crucial textural contrast.
  • Don't skip the ten-minute rest; this isn't fussiness, it's when the bread becomes part of the salad instead of just sitting on top of it.
03 -
  • If your tomatoes are slightly underripe, slice them, sprinkle with a tiny pinch of salt, and let them sit for fifteen minutes—the salt draws out juice and actually seems to develop the flavor.
  • Make the vinaigrette while the croutons cool so everything comes together at the same temperature and flavors meld instead of just sitting separately.
Go Back