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    Home » Recipes » Vegan Salad Recipes

    Sourdough Panzanella Bread Salad

    By: Amy Katz · Published: May 12, 2022 · Last modified: May 12, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Bowl of Sourdough Panzanella Bread Salad with text overlay.

    Mediterranean Sourdough Panzanella Bread Salad features ripe summer tomatoes and fresh basil in a delicious vinaigrette. Starring my favorite vegan gluten-free sourdough bread, this version is allergy-friendly. Enjoy this rustic dish as a light meal or serve it as a side.

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

    Bread with tomatoes is a classic combination. Bruschetta, Cold Spanish Soup (Gazpacho Andaluz), 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
    • Instructions
    • Amy's tip
    • Variations
    • What to serve with panzanella bread salad
    • Storing
    • FAQ
    • More tomato salad recipes
    • 📋 Recipe

    Why you'll love this recipe

    • You don't need stale 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

    Labeled ingredients needed to make this recipe: olive oil, red wine vinegar, Dijon mustard, pepper, salt, loaf of sourdough bread, large bowl of tomatoes, fresh basil, and a head of garlic.

    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.

    Sourdough bread: I recommend Bread SRSLY gluten-free sourdough from San Francisco. Not only is it suitable for most diets, it's incredibly delicious. Even my friends and family who don't need to avoid gluten love this bread. Get $5 off your first order with code VEGGIESSAVETHEDAY.

    Bread SRSLY Gluten-Free Sourdough

    Bread SRSLY Vegan Gluten-Free Sourdough

    • Non-GMO ingredients
    • Allergy friendly
    • Easy to digest
    Order Now

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

    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.

    Step 1: Allow the tomatoes to drain in a colander over a bowl. We will use the juice to make the salad dressing.

    Step 2: 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.

    Step 3: Bake the bread cubes until dry and crisp.

    Step 4: 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.

    Step 5: Place the tomatoes, bread cubes, dressing, and basil in a large bowl.

    Step 6: 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.

    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 feta cheese.
    • Use other fresh herbs like oregano, thyme, parsley, mint, or marjoram.
    • Add some microgreens or arugula before serving.

    What to serve with panzanella bread salad

    Close up of bowl of Sourdough Panzanella being tossed.

    This salad 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 Tofu Skewers.

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

    Or serve it with other summery salads like Mediterranean Cannellini Bean Salad, Quinoa Tabbouleh, and Watermelon Blueberry Salad.

    Storing

    Sourdough Panzanella 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. 

    FAQ

    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 day-old stale 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.

    More tomato salad recipes

    • Plate of tofu salad with wooden chopsticks.
      Silken Tofu Salad
    • Watermelon salad in white bowls with wedge of watermelon in the background
      Watermelon Tomato Salad
    • Bowl of tomato and onion salad garnished with a sprig of fresh basil
      Tomato and Red Onion Salad
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      Tomato Basil Cucumber Salad with Tofu Feta

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of tomato and bread salad with serving utensils and a blue pattered napkin on the side.

    Sourdough Panzanella Bread Salad

    Mediterranean Sourdough Panzanella Bread Salad features ripe summer tomatoes and fresh basil in a delicious vinaigrette.
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Italian, Mediterranean
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Resting Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 321kcal
    Author: Amy Katz

    Ingredients

    • 2 pounds cherry tomatoes, halved (or larger tomatoes chopped into bite-size pieces.)
    • ½ teaspoon salt
    • ½ pound Bread SRSLY Gluten-Free Sourdough, cut into ¾-inch (2 cm) cubes (about 4 cups) or use your favorite sourdough bread
    • 4 Tablespoons olive oil, divided
    • 1 clove garlic
    • ½ teaspoon Dijon mustard
    • 1 Tablespoon red wine vinegar
    • salt and pepper, to taste
    • ¼ cup fresh basil leaves
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    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.
    • 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.
    • Remove the colander of tomatoes from the bowl and set it aside while you prepare the vinaigrette. Add 3 tablespoons olive oil, garlic, Dijon mustard, and red wine vinegar to the bowl of reserved tomato juice and whisk to combine. Taste and add salt and pepper, as needed.
    • 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.
    • Let the salad rest at room temperature for at least 30 minutes before serving for optimal flavor.

    Notes

    Panzanella 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. 
     
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    Nutrition

    Calories: 321kcal | Carbohydrates: 39g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 665mg | Potassium: 571mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1189IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 4mg

    Nutritional information is an estimation only.

    Recipe adapted from Serious Eats.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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