Save Embrace the vibrant flavors of summer with this Sourdough Panzanella Salad. This rustic Italian classic features crunchy, golden-toasted sourdough cubes and juicy heirloom tomatoes tossed in a fragrant, homemade basil vinaigrette. It is a refreshing dish that perfectly balances texture and acidity, ideal for warm-weather gatherings or a sophisticated light meal.
Save This salad is more than just a side; it's a celebration of seasonal produce. The addition of fresh mozzarella or creamy burrata adds a luxurious touch that complements the herbaceous notes of the vinaigrette and the crispness of the cucumber and red onion.
Ingredients
- Bread: 250 g day-old sourdough bread (cut into 2 cm cubes), 2 tbsp extra-virgin olive oil, ½ tsp sea salt
- Vegetables: 500 g heirloom tomatoes (assorted colors, cut into wedges), 1 small cucumber (peeled and sliced), ½ small red onion (thinly sliced), 1 small garlic clove (minced)
- Basil Vinaigrette: 30 g fresh basil leaves, 60 ml extra-virgin olive oil, 1½ tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp honey, salt and freshly ground black pepper to taste
- Garnish: 50 g fresh mozzarella or burrata (torn, optional), extra basil leaves
Instructions
- Step 1: Prep the Oven
- Preheat the oven to 180°C (350°F).
- Step 2: Toast the Sourdough
- Toss the sourdough cubes with 2 tbsp olive oil and ½ tsp sea salt. Spread them on a baking sheet and toast for 10–15 minutes, stirring once, until they are golden and crisp. Let them cool completely.
- Step 3: Prepare the Vinaigrette
- In a blender or food processor, combine the fresh basil, ¼ cup olive oil, red wine vinegar, Dijon mustard, honey, garlic, and a pinch of salt and pepper. Blend until the mixture is smooth. Taste and adjust the seasoning as needed.
- Step 4: Combine the Vegetables
- In a large mixing bowl, combine the heirloom tomatoes, sliced cucumber, and red onion. Add the toasted sourdough cubes to the mixture.
- Step 5: Toss and Rest
- Drizzle the salad with the basil vinaigrette and toss gently to ensure everything is evenly coated. Let the salad stand for 10 minutes to allow the flavors to meld and the bread to absorb some of the dressing.
- Step 6: Garnish and Serve
- Transfer the salad to a serving platter. Top with torn mozzarella or burrata and extra basil leaves, if desired. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, use day-old sourdough bread; its lower moisture content allows it to crisp up beautifully in the oven and better absorb the vinaigrette without becoming soggy. Ensure your vinaigrette is blended until completely smooth for a vibrant green color and consistent flavor.
Varianten und Anpassungen
Sourdough can be easily replaced with any rustic, crusty bread like ciabatta. For extra savory depth, consider adding a tablespoon of capers or halved kalamata olives. To make the dish entirely vegan, simply omit the cheese or substitute it with a plant-based mozzarella alternative.
Serviervorschläge
This Panzanella is best enjoyed immediately after its 10-minute resting period while the bread still has a slight crunch. For a complete summer dining experience, pair this salad with a chilled glass of Pinot Grigio or a refreshing sparkling water with a twist of lemon.
Save Whether served as a light lunch or a vibrant side dish, this Sourdough Panzanella Salad brings the authentic taste of Italy to your table. Simple, fresh, and full of flavor, it is destined to become a summer favorite.
Recipe FAQ
- → How do you make the sourdough cubes crispy?
Cut day-old sourdough into cubes, toss with olive oil and sea salt, then toast in the oven at 180°C (350°F) for 10–15 minutes until golden and crisp.
- → What ingredients make up the basil vinaigrette?
The vinaigrette combines fresh basil leaves, olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper blended until smooth.
- → Can I add cheese to this dish?
Yes, torn fresh mozzarella or burrata can be added as a garnish to provide rich creaminess and complement the fresh flavors.
- → Is it possible to make this dish vegan?
Omit the cheese or substitute with a plant-based alternative to create a vegan-friendly version without compromising flavor.
- → What are some suggested variations?
Try adding capers or olives for an extra briny note, or swap sourdough with other rustic breads to vary the texture and taste.