This sourdough panzanella recipe is inspired by traditional “panzanella,” a Tuscan bread salad. My version uses sourdough bread cubes, halved cherry tomatoes, diced onions, and a tangy vinaigrette to make use of leftover sourdough bread, fresh produce, and staple pantry ingredients. It’s a really delicious salad where sourdough bread is the star of the show.
Table of Contents
Why This Recipe Works
When you dry your sourdough bread in the oven, the cubes of bread soak up the tangy vinaigrette and the natural juices from the tomatoes. The result is a wonderful bread salad that is much greater than the sum of its parts. Traditionally, day-old bread or older would have probably been used for panzanella. For this sourdough panzanella recipe, you can use day-old bread or you can dry out your own fresh sourdough bread in the oven.
How to Make Sourdough Panzanella
Ingredient Amounts
- Sourdough Bread, cut into 1″ cubes – 8 slices (350 grams)
- Cherry Tomatoes – 1 lb. (450 grams)
- Salt – 1/2 tsp (add more if needed)
- Red Onion, chopped – 1/4 medium onion (100 grams)
- Extra Virgin Olive Oil – 1 Tbsp
- Balsamic Vinegar – 1 Tbsp
- Basil, chopped – 5 leaves
- Black Pepper – 1/4 tsp
Step-by-Step Instructions for Sourdough Panzanella
Drying the Bread
Preheat your oven to 350°F (180°) with the oven rack in the middle. Chop half of a loaf of sourdough bread into 1″ chunks. If you are using an unsliced loaf, it’s best to slice the loaf into about eight slices, and then chop each slice into 1″ chunks.
Spread out the chunks of bread onto a baking sheet without any oil. Bake the bread for 15 minutes at 350°F (180°C) and the bread pieces should come out dry. Alternatively, you can toss the bread in 1-2 tablespoons of olive oil before baking them and the bread will fry and crisp up around the edges like croutons.
Preparing the Tomatoes
While the bread is baking, slice your cherry tomatoes in half and toss the tomatoes with a half teaspoon of salt. Let the salted tomatoes sit for 15 minutes while the bread is baking and the salt will begin to pull the juices from the tomatoes.
Making the Vinaigrette
In a separate bowl, mix together the olive oil, balsamic vinegar, chopped basil leaves, and black pepper. Whisk to combine and set it aside.
Assembling the Sourdough Panzanella
When the bread cubes are finished baking, transfer them to a mixing bowl and let them cool slightly. Add the vinaigrette to the bowl that is holding the sliced cherry tomatoes (these should now have released some of their natural juices). Mix the vinaigrette and the tomatoes together with a spoon.
Add the seasoned tomato mixture directly on top of your bread cubes and stir everything together to combine.
You can serve right away, or cover and let the sourdough panzanella sit for 5-10 minutes and the flavors will meld. Serve as is, or add mozzarella cheese pearls for a filling salad that is reminiscent of Caprese salad.
Sourdough Panzanella
This sourdough panzanella recipe is inspired by traditional "panzanella," a Tuscan bread salad. My version uses sourdough bread cubes, halved cherry tomatoes, diced onions, and a tangy vinaigrette to make use of leftover sourdough bread, fresh produce, and staple pantry ingredients. It's a really delicious salad where sourdough bread is the star of the show.
Ingredients
- Sourdough Bread, cut into 1" cubes - 8 slices (350 grams)
- Cherry Tomatoes - 1 lb. (450 grams)
- Salt - 1/2 tsp (add more if needed)
- Red Onion, chopped - 1/4 medium onion (100 grams)
- Extra Virgin Olive Oil - 1 Tbsp
- Balsamic Vinegar - 1 Tbsp
- Basil, chopped - 5 leaves
- Black Pepper - 1/4 tsp
Instructions
Drying the Bread
Preheat your oven to 350°F (180°) with the oven rack in the middle. Chop half of a loaf of sourdough bread into 1″ chunks. If you are using an unsliced loaf, it’s best to slice the loaf into about eight slices, and then chop each slice into 1″ chunks.
Spread out the chunks of bread onto a baking sheet without any oil. Bake the bread for 15 minutes at 350°F (180°C) and the bread pieces should come out dry. Alternatively, you can toss the bread in 1-2 tablespoons of olive oil before baking them and the bread will fry and crisp up around the edges like croutons.
Preparing the Tomatoes
While the bread is baking, slice your cherry tomatoes in half and toss the tomatoes with a half teaspoon of salt. Let the salted tomatoes sit for 15 minutes while the bread is baking and the salt will begin to pull the juices from the tomatoes.
Making the Vinaigrette
In a separate bowl, mix together the olive oil, balsamic vinegar, chopped basil leaves, and black pepper. Whisk to combine and set it aside.
Assembling the Sourdough Panzanella
When the bread cubes are finished baking, transfer them to a mixing bowl and let them cool slightly. Add the vinaigrette to the bowl that is holding the sliced cherry tomatoes (these should now have released some of their natural juices). Mix the vinaigrette and the tomatoes together with a spoon.
Add the seasoned tomato mixture directly on top of your bread cubes and stir everything together to combine.
You can serve right away, or cover and let the sourdough panzanella sit for 5-10 minutes and the flavors will meld. Serve as is, or add mozzarella cheese pearls for a filling salad that is reminiscent of Caprese salad.