Sourdough Panzanella Salad

Name: Sourdough Panzanella Salad
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Tuscan
Ingredients: 8 oz (225 g) day-old sourdough bread, crust left on, torn or cut into 1-inch (2.5 cm) cubes (about 4 cups); 3 tbsp (45 ml) extra-virgin olive oil; ¼ tsp (1½ g) fine sea salt; 1¾ lb (800 g) ripe tomatoes, cored and cut into 1-inch (2.5 cm) chunks, at room temperature; ½ tsp (3 g) fine sea salt; ½ large (175 g) English cucumber, halved lengthwise, seeds scooped out if watery, sliced into ¼-inch (6 mm) half-moons; ¼ cup (35 g) small red onion, very thinly sliced; 1 cup (20 g) fresh basil leaves, loosely packed, torn into bite-size pieces; 2½ tbsp (37 ml) red wine vinegar; ¼ cup (60 ml) extra-virgin olive oil; 1 small (3 g) garlic clove, finely grated or minced; ½ tsp (3 g) Dijon mustard; ¼ tsp (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

Crusty sourdough cubes are toasted in olive oil until golden, then tossed with ripe tomatoes, crisp cucumber, red onion, and torn basil in a sharp red wine vinaigrette. The bread soaks up the tomato juices while keeping a pleasant chew.

Prep: 25 min
Cook: 18 min
Wait: 35 min
Total: 1 hr 18 min
Makes: About 8 cups (4 generous side or light main servings)

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Ingredients

4 servings

For the toasted bread
8 oz (225 g) day-old sourdough bread, crust left on, torn or cut into 1-inch (2.5 cm) cubes (about 4 cups)
3 tbsp (45 ml) extra-virgin olive oil
¼ tsp (1.5 g) fine sea salt
For the salad
1¾ lb (800 g) ripe tomatoes, cored and cut into 1-inch (2.5 cm) chunks, at room temperature
½ tsp (3 g) fine sea salt
½ large (175 g) English cucumber, halved lengthwise, seeds scooped out if watery, sliced into ¼-inch (6 mm) half-moons
¼ cup (35 g) small red onion, very thinly sliced
1 cup (20 g) fresh basil leaves, loosely packed, torn into bite-size pieces
For the dressing
2½ tbsp (37 ml) red wine vinegar
¼ cup (60 ml) extra-virgin olive oil
1 small (3 g) garlic clove, finely grated or minced
½ tsp (3 g) Dijon mustard
¼ tsp (0.5 g) freshly ground black pepper

Equipment (5)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Serrated bread knife
Large mixing bowl (at least 4-quart / 4 L)
Small bowl or jar for the dressing
Colander

Steps

Before you start

Use day-old or slightly stale sourdough with a sturdy crust; fresh, soft bread turns mushy. If yours is fresh, leave the cubes out on a tray for 1 hour first.
Use ripe, in-season tomatoes at room temperature. Do not refrigerate them, since cold dulls their flavor.
Preheat the oven to 400°F (200°C) with a rack in the center.
Read the timing: the salad needs 20–30 minutes of resting after tossing so the bread absorbs the dressing.

1
Preheat and cube breadOven 400°F / 205°C
- Position a rack in the center and heat the oven to 400°F (200°C).
- Cut or tear the sourdough into roughly 1-inch (2.5 cm) cubes, keeping the crust on.
- Irregular edges are good because they crisp more.
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Ready when: Cubes are fairly uniform, about 1 inch across.
Tip: A serrated knife keeps the crumb from compressing.
2
Season the bread
- On a large rimmed baking sheet, toss the cubes with 3 tbsp (45 ml) olive oil and ¼ tsp salt until every cube is lightly coated.
- Spread into a single layer with space between pieces.
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Ready when: No dry, pale patches remain on the cubes.
Tip: Do not crowd the pan; use two sheets if needed or the bread will steam instead of toast.
3
Toast until goldenOven 400°F / 205°C
- Bake for 14–18 minutes, stirring once at the halfway point, until the cubes are deep golden brown outside and feel dry and crisp when pressed.
- Centers may stay slightly chewy, which is ideal.
- Let cool on the pan.
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Ready when: Deep golden brown, hard to the touch, and smelling nutty.
Tip: Watch the last 3 minutes; the edges can go from golden to burnt quickly.
4
Salt the tomatoes
- Place the tomato chunks in a colander set over a large bowl.
- Sprinkle with ½ tsp salt, toss gently, and let sit for 15 minutes so they release their juices.
- Save the juices in the bowl.
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Ready when: About ¼ cup (60 ml) of pink juice has collected in the bowl.
Tip: Don't discard the juice; it flavors the bread.
5
Soak the onion
- While the tomatoes drain, put the sliced red onion in the vinegar in a small bowl for 10 minutes.
- This softens its bite and lightly pickles it.
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Ready when: Onion slices look slightly pink and limp.
6
Make the dressing
- Into the tomato juice in the bowl, add the onion with its vinegar, the garlic, mustard, pepper, and ¼ cup (60 ml) olive oil.
- Whisk until emulsified and slightly thickened.
- Taste and add a pinch of salt if needed.
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Ready when: Dressing looks cloudy and cohesive, with no separate pool of oil.
Tip: The dressing should taste a little too sharp; the bread will mellow it.
7
Combine the salad
- Add the drained tomatoes and cucumber to the dressing and toss.
- Add the cooled toasted bread and half the basil.
- Toss gently with a large spoon or clean hands so the bread is coated but not crushed.
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Ready when: All bread cubes are glossy with dressing and mixed evenly with vegetables.
Tip: Make sure the bread is fully cool first, or it will wilt the basil.
8
Rest and serve
- Let the salad stand at room temperature for 20 minutes, tossing once.
- The bread should soften at the edges but stay chewy in the center.
- Fold in the remaining basil, taste for salt and vinegar, and serve in a wide bowl.
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Ready when: Bread is moist outside with a slight chew in the center; no dry cubes remain.
Tip: Serve within 1 hour for the best texture.

Good to know

Tips

Salting and draining the tomatoes concentrates flavor and gives you a tomato-juice dressing base.
For chewy-crisp contrast, leave the bread slightly underdone in the center rather than toasting it rock-hard.
Tear the bread by hand for more craggy edges that catch dressing.
Add 8 oz (225 g) torn fresh mozzarella or a handful of capers just before serving for a heartier salad.

Make ahead

"Toast the bread up to 2 days ahead and store airtight at room temperature. Make the dressing and prep the vegetables up to 4 hours ahead, keeping them separate in the refrigerator, then bring to room temperature and combine 30 minutes before serving."

Storage & reheating

"Best eaten the day it is made. Leftovers keep covered in the refrigerator for up to 1 day, but the bread will be soft; bring to room temperature before eating. Plain toasted bread keeps airtight at room temperature for 2 days or frozen for 1 month (re-crisp at 350°F / 175°C for 5 minutes). The dressed salad does not freeze well."

Substitutions

red wine vinegar → sherry vinegar or white wine vinegar. Use the same amount; sherry vinegar gives a deeper flavor.
fresh basil leaves → fresh flat-leaf parsley or oregano. Use ½ cup parsley, or 1 tsp oregano leaves, for a different but still fresh flavor.
day-old sourdough bread → ciabatta or other rustic crusty loaf. Same weight; toast time may be a few minutes shorter.
small red onion → thinly sliced shallot. Milder and slightly sweeter; soak in vinegar the same way.