Sourdough Panzanella Bread Salad

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

5 from 1 vote

Mediterranean Sourdough Panzanella Bread Salad features ripe summer tomatoes and fresh basil in a delicious vinaigrette.

Prep Time30

Cook Time15

Resting Time30

Total Time1 15

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

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

Servings:

Calories: 321kcal

Author: Amy Katz

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
½ teaspoon Dijon mustard
1 Tablespoon red wine vinegar
salt and pepper to taste
¼ cup fresh basil leaves

US Customary - Metric

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, 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.
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.

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.

Nutrition