Sourdough Panzanella Salad Heirloom (Printer Friendly)

Rustic Italian salad with crunchy sourdough, heirloom tomatoes, cucumber, and fresh basil vinaigrette.

# What You Need:

→ Bread

01 - 8.8 oz day-old sourdough bread, cut into 0.8 inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - 0.5 teaspoon sea salt

→ Vegetables

04 - 17.6 oz assorted heirloom tomatoes, cut into wedges or bite-sized pieces
05 - 1 small cucumber, peeled and sliced
06 - 0.5 small red onion, thinly sliced
07 - 1 small garlic clove, minced

→ Basil Vinaigrette

08 - 1 cup fresh basil leaves, packed
09 - 0.25 cup extra-virgin olive oil
10 - 1.5 tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 0.5 teaspoon honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1.75 oz fresh mozzarella or burrata, torn (optional)
15 - Extra basil leaves

# Directions:

01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tablespoons olive oil and 0.5 teaspoon sea salt.
02 - Spread bread cubes on baking sheet and toast for 10 to 15 minutes, stirring once, until golden and crisp. Allow to cool completely.
03 - In blender or food processor, combine basil, 0.25 cup olive oil, vinegar, mustard, honey, minced garlic, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning as needed.
04 - In large bowl, combine tomatoes, cucumber, and red onion. Add cooled toasted sourdough cubes.
05 - Drizzle with basil vinaigrette and toss gently to coat. Let stand for 10 minutes to allow flavors to meld and bread to absorb dressing.
06 - Transfer to serving platter. Top with torn mozzarella or burrata and extra basil leaves if desired. Serve immediately.

# Pro Advice:

01 -
  • The bread soaks up all that vinaigrette magic, turning crusty on the outside and tender within, like it was always meant to be part of a salad.
  • It actually gets better as it sits, so you can make it ahead and let the flavors deepen while you handle other things.
  • One bowl, minimal cooking, and somehow it tastes like you spent way more time than you actually did.
02 -
  • Don't dress the salad too far in advance—while it improves after 10 minutes, it starts losing its appeal after about 30 as the bread softens too much; treat the resting time as a suggestion, not a rule.
  • The garlic in the vinaigrette can overpower if you're not careful, so mince it finely and taste as you blend; you can always add more, but you can't take it back.
03 -
  • Toast your bread cubes in batches if your sheet is small—crowding them prevents even crisping and creates uneven results that will haunt you when you're eating.
  • If you make this and it sits longer than intended, rescue it by tossing it again with a splash of fresh vinaigrette and an extra handful of basil, which brings back the brightness that time has stolen.
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