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Sourdough Panzanella Salad
Desi

Sourdough Panzanella Salad

A rustic bread salad that puts day-old sourdough to good use, tossed with ripe tomatoes and a simple vinaigrette -- best made and eaten fresh.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g day-old sourdough bread, torn into chunks
  • 60 ml (1/4 cup) extra-virgin olive oil, divided
  • 0.75 tsp fine sea salt, divided
  • 900 g ripe tomatoes, cut into wedges
  • 1 whole English cucumber, sliced
  • 0.5 whole red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 3 Tbsp red wine vinegar
  • 1 clove garlic, minced
  • 0.25 tsp black pepper

Equipment

  • Large baking sheet
  • Large salad bowl
  • Small jar or bowl

Method
 

  1. Toss the bread cubes with 2 tablespoons of the olive oil and a pinch of salt, spread on a baking sheet, and toast at 400°F (200°C) for 10-12 minutes until golden and crisp.
  2. Cut the tomatoes into wedges, sprinkle with 1/4 teaspoon salt, and let sit 10 minutes.
  3. Whisk together the remaining olive oil, vinegar, garlic, and pepper for the dressing.
  4. Add the toasted bread, cucumber, red onion, and basil to the tomatoes.
  5. Pour the dressing over and toss gently to combine.
  6. Let rest 10-15 minutes before serving.

Notes

This salad is meant to be eaten fresh - the bread will keep softening the longer it sits, so serve it within a few hours of tossing everything together.