Sourdough Panzanella Salad
A vibrant Italian bread salad that turns day-old sourdough into the best part of the dish – toasted, chewy croutons that soak up ripe tomato juices and a bright vinaigrette.
Why You’ll Love It
- No fermentation involved – just toast day-old bread and toss together, so it comes together in under 30 minutes.
- A completely different way to use up the heel of a loaf, alongside our Bread Stuffing and Garlic Bread.
- Juicy summer tomatoes and torn basil make this taste like a trip to Tuscany.
- Gets better as it sits, so it’s an easy make-ahead side for a crowd.
Ingredients
Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent salad, especially for the bread.
A closer look at what makes this salad work, and what you’ll need.
- Day-old sourdough bread (400 g): the whole point of the dish; slightly stale bread toasts up crisper than fresh.
- Extra-virgin olive oil (60 ml / ¼ cup): used both for toasting the bread and in the dressing, so use a good one.
- Fine sea salt (¾ tsp): for salting the tomatoes and seasoning the bread.
- Ripe tomatoes (900 g): the juicier and riper, the better; their juice becomes part of the dressing.
- English cucumber (1 whole): adds crunch and freshness; no need to peel or seed.
- Red onion (½ whole): thinly sliced for a little bite; soak in cold water first if you prefer a milder flavor.
- Fresh basil (1 cup): torn just before serving for the best flavor and color.
- Red wine vinegar (3 Tbsp): the backbone of the dressing’s acidity.
- Garlic (1 clove): minced finely so it distributes through the dressing.
- Black pepper (¼ tsp): for the dressing.
Equipment
- Large baking sheet: for toasting the bread cubes evenly.
- Large salad bowl: for salting the tomatoes and tossing the finished salad.
- Small jar or bowl: for whisking together the dressing.
Sample Schedule
Same Day
- Toast the bread cubes until golden and crisp.
- Salt the tomatoes and let them sit to release their juice.
- Whisk together the dressing.
- Toss everything together and let it rest 10 to 15 minutes before serving.
Sourdough Panzanella Salad
Method
- Toss the bread cubes with 2 tablespoons of the olive oil and a pinch of salt, spread on a baking sheet, and toast at 400°F (200°C) for 10-12 minutes until golden and crisp.
- Cut the tomatoes into wedges, sprinkle with 1/4 teaspoon salt, and let sit 10 minutes.
- Whisk together the remaining olive oil, vinegar, garlic, and pepper for the dressing.
- Add the toasted bread, cucumber, red onion, and basil to the tomatoes.
- Pour the dressing over and toss gently to combine.
- Let rest 10-15 minutes before serving.
Notes
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How to Make It
1Toast the Bread. Preheat the oven to 400°F (200°C). Toss the bread cubes with 2 tablespoons of the olive oil and a pinch of salt, then spread on a baking sheet. Toast for 10 to 12 minutes, tossing halfway, until golden and crisp on the outside.
2Salt the Tomatoes. While the bread toasts, cut the tomatoes into wedges and place them in a large bowl. Sprinkle with 1/4 teaspoon salt and let sit for 10 minutes; this draws out their juices, which become part of the dressing.
3Make the Dressing. In a small jar or bowl, whisk together the remaining olive oil, red wine vinegar, garlic, and black pepper until combined.
4Assemble the Salad. Add the toasted bread, cucumber, red onion, and basil to the bowl with the tomatoes. Pour the dressing over everything and toss gently to combine.
5Let It Rest. Let the salad sit for 10 to 15 minutes before serving so the bread soaks up some of the dressing and tomato juice without going soggy. Taste and adjust salt before serving.
Tips & Troubleshooting
- Toasting matters: skipping the toasting step is the most common reason panzanella turns mushy – don’t shortcut it, even if your bread is very stale already.
- Underripe tomatoes: add an extra pinch of salt and a splash more vinegar to compensate.
- Timing: this salad is best within a few hours of assembling; the bread continues to soften the longer it sits.
- Vinegar swap: sherry vinegar for the red wine vinegar if that’s what you have – either works well here.
How to Store
Best fresh: eaten the day it’s made, within a few hours of assembling.
Refrigerator: leftovers in an airtight container for up to 1 day; the bread will continue to soften.
Freezer: not recommended for freezing.
Nutrition
Nutrition estimated per serving (1 of 6) and will vary depending on the exact ingredients used.
210
CALORIES
24
CARBS (G)
5
PROTEIN (G)
11
FAT (G)
2
SAT. FAT (G)
320
SODIUM (MG)
Desi’s Notes
I used to toss soft, fresh bread straight into panzanella and always ended up with a soggy salad. Toasting the cubes first, until properly crisp and golden, is what keeps the salad from turning to mush once it meets the tomato juices and dressing. Let it rest a few minutes before serving so the bread softens just enough without going all the way to mush.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
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