Sourdough Panzanella Bread Salad

Mediterranean Sourdough Panzanella Bread Salad features ripe summer tomatoes and fresh basil in a delicious vinaigrette. Enjoy this rustic Italian tomato bread salad as a light meal or serve it as a side dish.

↓ JUMP TO RECIPE

Special diet: gluten-free option, nut-free, soy-free, vegan

Bread Salad in a glass bowl surrounded by serving utensils, cherry tomatoes, fresh basil, and a blue patterned napkin.

💌 Save For Later!

I'll email you a link so you can come back to this later.

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

Bread with tomatoes is a classic combination. Bruschetta, traditional Spanish gazpacho soup, and Southern tomato sandwiches are all based on this pair of ingredients.

Similarly, Sourdough Panzanella Salad takes bread cubes and juicy tomatoes and turns them into a dish you'll want to make all summer long.

Jump to:

Why you'll love this recipe
Ingredients
Variations
Instructions
Amy's tip
Serving suggestions
Storing
Recipe FAQs
More vegan tomato salad recipes
📋 Recipe
💬 Comments

Why you'll love this recipe

You don't need stale day-old bread to make it since fresh cubes are dried in the oven instead.
You can use cherry tomatoes or any size and variety of tomatoes you have on hand.
It's a delicious way to enjoy both your favorite sourdough bread and summer-ripe tomatoes and basil.

Ingredients

Tomatoes: I used cherry tomatoes, but any variety and size of tomatoes can be used. This salad works very well with heirlooms and is a great way to showcase your summer garden tomatoes.

Variations

Think of this recipe as a blueprint you can adapt to suit your preferences and the seasonal ingredients you have on hand. Besides varying the types of tomatoes used, you can also change up the ratio of bread to tomatoes.

Or try these variations to make your sourdough panzanella your own:

Use other vegetables like red onion, shallots, cucumbers, bell peppers, zucchini, or asparagus in addition to, or in place of, the tomatoes. And grilled vegetables make a nice addition.
Toss in some olives or capers.
Add some vegan mozzarella or tofu feta cheese.
Use other fresh herbs like oregano, thyme, parsley, mint, or marjoram.
Add some microgreens or arugula before serving.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Bowl of Vegan Tomato Basil Cucumber Salad with Tofu Feta.

🌱 5 Secrets To Cooking The Vegan Mediterranean Diet Way

Get the FREE 5-day mini email course!

Instructions

Steps one and two for making this recipe: Draining the tomatoes in a colander and tossing the cubed bread in a bowl with olive oil.

Allow the tomatoes to drain in a colander over a bowl. We will use the juice to make the salad dressing.
In a mixing bowl, toss the bread cubes with olive oil.

Steps 3 and 4 for making this recipe: Cubes of tofu toasted in the oven and whisking the dressing in a glass bowl.

Bake the bread cubes until dry and crisp like fresh croutons.
Prepare the vinaigrette by whisking together the reserved tomato juice, olive oil, garlic, Dijon mustard, and red wine vinegar.

Steps 5 and 6 for making this recipe: The salad ingredients in a bowl and tossing the salad with the vinaigrette.

Place the tomatoes, bread cubes, dressing, and basil in a large bowl.
Toss so that everything is well coated with the vinaigrette. Let the salad rest for at least 30 minutes for maximum flavor.

Amy's tip

Wait to tear or chop the basil until you are ready to assemble the salad. This will help prevent the basil from turning black at the exposed edges.

Serving suggestions

Close up of bowl of Sourdough Panzanella being tossed.

This sourdough panzanella is a great starter or side dish with any of your favorite main dishes. And it's wonderful for picnics since it can be made at home and taken on the go.

For backyard cookouts I enjoy making it with grilled dishes such as Foil Packet Cauliflower Curry or Teriyaki Tofu Skewers.

It's also delicious with comforting meals like Chickpea and Potato Bowls or Italian Zucchini Stew.

Or serve it with other summery vegan lettuce-free salads like Mediterranean Cannellini Bean Salad, Quinoa Herb Salad, and Watermelon Blueberry Salad.

Storing

Sourdough Panzanella Tomato Bread Salad is best enjoyed the day it's made. You can prepare it a few hours in advance and let it rest covered at room temperature.

After that, cover and refrigerate it for up to 3 days. Allow the salad to come to room temperature before serving.

Recipe FAQs

Is sourdough bread gluten free?

While you may have heard that sourdough is easier to digest and is lower in gluten than other breads, it's not naturally gluten-free. Only gluten-free sourdough is suitable for those with Celiac disease or with gluten sensitivities. If you or someone you cook for follows a gluten-free diet, look for sourdough that is labeled gluten-free, such as Bread SRSLY. Or make your own gluten-free sourdough at home using gluten-free sourdough starter.

Is panzanella made with stale bread?

Traditionally Italian bread salad is made with stale day-old bread that is soaked in water. But you can make a not-so-traditional version whenever you want by toasting cubes of fresh bread in the oven until they are crispy and crunchy, but not browned.

Where should you store fresh basil?

Basil does not like the cold, so it should be stored at room temperature on your kitchen counter instead of in the refrigerator. Cut off the very ends of the stems and place them in a glass of water like a bouquet of flowers. Then cover loosely with a plastic bag. Change the water if it starts to look cloudy.