Sourdough panzanella, a twist on the classic Italian bread and tomato salad, swaps day-old soaked bread for freshly toasted sourdough cubes. They add a delicious crunch to every bite.
But what makes this rustic salad extra special is its double dose of tomato goodness. Ripe summer tomatoes aren't just tossed with the bread. Their juices combine with olive oil, red wine vinegar, Dijon mustard, and fresh garlic to create a tangy vinaigrette.
Like my cherry tomato red onion salad, sourdough panzanella is a warm-weather favorite you'll want to make on repeat while tomatoes and sweet basil are at their peak.
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its the yummy-est!
- JJ
Ingredients
- Tomatoes: I used cherry tomatoes, but any variety and size will work. This salad is especially delicious with heirlooms and is a great way to showcase peak-season summer tomatoes.
- Sourdough bread: Since I'm gluten-free, I like to use Bread SRSLY, which is also vegan. But if you're a baker, freshly baked sourdough is perfect for this recipe.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make sourdough panzanella
- Add a little salt to the cut tomatoes and let them drain in a colander set over a bowl. This helps draw out their juices, which will be used in the dressing.
- In a mixing bowl, toss the bread cubes with olive oil until lightly coated.
- Spread the bread on a baking sheet and bake until dry and crisp, like fresh croutons. You want them crunchy, but not browned.
- Prepare the vinaigrette by whisking together the reserved tomato juice, olive oil, garlic, Dijon mustard, and red wine vinegar.
- Add the tomatoes, toasted bread cubes, vinaigrette, and basil to a large bowl.
- Toss well until everything is evenly coated. Let the salad rest for at least 30 minutes at room temperature so the flavors can mingle and the bread can soak up the dressing.
Sourdough panzanella makes a fantastic starter or side dish with any of your favorite summer meals. It's also ideal for picnics since it can be made in advance and travels well.
For backyard cookouts, I love pairing it with grilled favorites like foil packet cauliflower curry with vegan yogurt sauce or Hawaiian-inspired teriyaki tofu kabobs.
Or serve it with other vibrant lettuce-free salads like Mediterranean sun-dried tomato cannellini bean and minty blueberry watermelon salad for a colorful warm-weather spread.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Easy Sourdough Panzanella (Italian Bread and Tomato Salad)
Ingredients
- 2 pounds cherry tomatoes, halved (or larger tomatoes chopped into bite-size pieces.)
- ½ teaspoon salt
- ½ pound sourdough bread, cut into ¾-inch (2 cm) cubes (about 4 cups) (gluten-free, if needed)
- 4 Tablespoons extra virgin olive oil, divided
- 1 clove garlic, minced
- 1 Tablespoon red wine vinegar
- ½ teaspoon Dijon mustard
- salt and pepper, to taste
- ¼ cup fresh basil leaves
Instructions
- Pre-heat the oven to 350°F.
- Place the tomatoes and ½ teaspoon salt in a colander set over a bowl to collect the tomato juice. Let them rest at room temperature for at least 15 minutes, tossing occasionally to release more juice.2 pounds cherry tomatoes, ½ teaspoon salt
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil. Arrange them on a baking sheet (use parchment paper for easier cleanup, if you like) and bake in the oven for 15 minutes. They should be dry and crisp, but not browned. Remove from the oven at let cool.½ pound sourdough bread, 4 Tablespoons extra virgin olive oil
- Remove the colander of tomatoes from the bowl and set it aside while you prepare the vinaigrette. Add the remaining 3 tablespoons olive oil along with the garlic, red wine vinegar, and Dijon mustard to the bowl of reserved tomato juice and whisk to combine. Taste and add salt and pepper, as needed.4 Tablespoons extra virgin olive oil, 1 clove garlic, ½ teaspoon Dijon mustard, 1 Tablespoon red wine vinegar, salt and pepper
- In a large salad bowl, add the tomatoes, bread cubes, and vinaigrette. Tear or roughly chop the basil leaves and add them to the bowl. Toss well so that everything is well coated with the dressing.¼ cup fresh basil leaves
- Let the salad rest at room temperature for at least 30 minutes before serving for optimal flavor.
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Notes
Nutrition
Nutritional information is an estimation.
Recipe adapted from Serious Eats.
Nana P says
Love, love, LOVE! I made this and served it over a bed of romaine, with some Follow Your Heart vegan feta. Will definitely make again (and again)! 😊
Amy Katz says
Love this! I"m stealing your idea the next time I make it. 🙂
jj says
its the yummy-est!
Amy Katz says
Thanks so much!