Sourdough Panzanella Salad

My neighbor brought over a basket of heirloom tomatoes one August afternoon, their skins practically glowing in shades of purple and gold, and I suddenly understood why people get so passionate about farmers markets. I had a half loaf of sourdough that needed rescuing from staleness, and somewhere between the tomato varieties and a handful of basil from the garden, this salad came together as something that tasted like the season itself. It's become my go-to when I want something that feels both effortless and special, the kind of dish where a few good ingredients do all the heavy lifting.

I made this for a dinner party where I was nervous about the menu, and watching people slow down mid-bite, eyes widening slightly as they tasted the basil vinaigrette, reminded me that complexity isn't always the answer. One friend asked for the recipe before she'd finished her plate, which honestly felt like the highest compliment I could receive that night.

Ingredients

• Day-old sourdough bread (250 g): Slightly stale bread has better structure for toasting into croutons; it won't turn to mush when the vinaigrette hits it.
• Extra-virgin olive oil (2 tbsp for bread, ¼ cup for vinaigrette): Quality matters here since it's tasted directly, and the good stuff makes a noticeable difference in the final flavor.
• Sea salt (½ tsp for croutons, plus to taste): A pinch while toasting the bread seasons them from the inside out rather than just on the surface.
• Heirloom tomatoes (500 g): Mixed colors and varieties give you different flavor profiles in each bite—some sweeter, some more acidic—which is the whole point.
• Cucumber (1 small): Fresh and cooling, it balances the richness of the olive oil and provides a crisp textural element.
• Red onion (½ small): Thinly sliced and raw, it adds a gentle sharpness without overpowering the delicate tomato flavors.
• Fresh basil (30 g packed): Don't even consider dried basil here; the whole point is that bright, anise-like freshness that wilts within minutes of blending.
• Red wine vinegar (1½ tbsp): The acidity cuts through the oil and awakens all the flavors, though you can adjust based on your tomato's natural tartness.
• Dijon mustard (1 tsp): An emulsifier that helps the vinaigrette coat the vegetables evenly and adds subtle depth.
• Honey (½ tsp): A tiny touch that rounds out the vinaigrette's sharpness without making it sweet.
• Fresh mozzarella or burrata (50 g, optional): If you add this, use the best quality you can find; it's worth every extra penny.

Instructions

Toast the sourdough until it's golden and crunchy:

Toss your bread cubes with olive oil and salt, then spread them on a baking sheet in a single layer. After about 10 to 15 minutes in a 180°C oven, you're looking for the edges to turn golden and crisp—they'll continue to firm up as they cool, so don't wait until they're completely hard.

Make the basil vinaigrette while the bread cools:

Combine the basil, olive oil, vinegar, mustard, honey, minced garlic, and a pinch of salt and pepper in a blender or food processor. Blend until it's smooth and vibrant green, then taste it and be honest about whether it needs more salt, vinegar, or anything else.

Prepare your vegetables with care:

Cut your heirloom tomatoes into pieces that are substantial enough to feel like a real ingredient, not afterthoughts. Slice the cucumber and red onion thinly so they soften slightly without disappearing.

Combine everything and let it rest:

Put the tomatoes, cucumber, and red onion in a large bowl, then add your cooled sourdough cubes. Drizzle the basil vinaigrette over everything and gently toss so each piece gets coated without getting crushed.

Allow 10 minutes for the flavors to marry:

This resting time is when the magic happens—the bread absorbs the dressing, the flavors meld together, and what seemed like separate components becomes a cohesive whole. Transfer to a serving platter, scatter torn mozzarella or burrata over the top if you're using it, add a few more basil leaves, and serve.

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There's something about serving a salad that arrived at the table looking like it was painted by someone who loved vegetables, watching people understand that food doesn't need to be complicated to be memorable. This dish proved that to me in the simplest way possible.

Why Sourdough Changes Everything

Sourdough's tangy fermented flavor adds another layer to the salad that regular bread can't touch; it echoes the acidity of the vinaigrette and gives the whole thing a more sophisticated taste. The open crumb structure also means it absorbs dressing more evenly than denser breads, creating croutons that are simultaneously crispy on the outside and tender within. If you can't find sourdough, any rustic bread with decent structure will work in a pinch, but the result won't be quite the same.

The Art of Choosing Tomatoes

Heirloom tomatoes aren't just prettier than standard supermarket varieties; they have genuine flavor complexity that matters when you're building a dish this minimal. A salad like this highlights every imperfection and every strength of your ingredients, so tomatoes that taste like something are essential. When you're shopping, smell them if you can—a ripe tomato should smell faintly sweet and green, never like cardboard or plastic.

Making It Your Own

This salad is begging for personalization based on what's in your garden or farmers market that week. Some days I add capers or good Castelvetrano olives for briny contrast, other times a scatter of crispy pancetta if I'm feeling less vegetarian about things. You could also swap the red wine vinegar for champagne vinegar for something lighter, or add a minced anchovy to the vinaigrette if you want an umami depth that makes people wonder what secret ingredient you used.

• Fresh herbs like tarragon or chervil can replace some of the basil if you want to experiment with different flavor profiles.
• If you make this during cooler months, grilled bread adds wonderful charred notes that echo the season.
• Leftover salad can be turned into a bread salad sandwich the next day by layering it between toasted slices of more sourdough.

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This salad reminds me that sometimes the best cooking happens when you're not overthinking it, when you just let good ingredients speak for themselves. Make it when the tomatoes are perfect, the basil is abundant, and you have people around who will appreciate it.

Recipe Questions & Answers

→ What bread works best for the croutons?

Day-old sourdough bread cubes provide the ideal texture and rustic flavor for toasting, but any sturdy rustic bread can be used as a substitute.

→ Can I prepare the vinaigrette ahead of time?

Yes, the basil vinaigrette can be blended a few hours prior and refrigerated to allow flavors to deepen before tossing with the salad.

→ How long should the salad rest before serving?

Letting the salad stand for about 10 minutes helps the bread absorb the dressing, enhancing taste and texture.

→ Are there any optional ingredients to enhance flavor?

Adding capers or olives can introduce a briny touch, and fresh mozzarella or burrata offers creamy richness if desired.

→ Is the dish suitable for vegan diets?

Omit the cheese or use a plant-based alternative to make this dish vegan-friendly without compromising flavor.