Sourdough Panzanella Heirloom Tomatoes Basil (Print Version)

Golden sourdough cubes with heirloom tomatoes in aromatic basil dressing

# What You’ll Need:

→ Bread

01 - 8.8 oz day-old sourdough bread, cut into 0.8 inch cubes
02 - 2 tablespoons extra-virgin olive oil
03 - ½ 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 - ½ small red onion, thinly sliced
07 - 1 small garlic clove, minced

→ Basil Vinaigrette

08 - 1 cup fresh basil leaves, packed
09 - ¼ cup extra-virgin olive oil
10 - 1½ tablespoons red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon honey
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - ½ cup fresh mozzarella or burrata, torn (optional)
15 - Extra basil leaves

# How to Make It:

01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tablespoons olive oil and ½ teaspoon sea salt. Spread on baking sheet and toast for 10-15 minutes, stirring once, until golden and crisp. Cool completely.
02 - In a blender or food processor, combine basil, ¼ cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine heirloom tomatoes, cucumber, and red onion. Add cooled toasted sourdough cubes.
04 - Drizzle basil vinaigrette over vegetables and bread. Toss gently to coat evenly. Allow salad to stand for 10 minutes to allow flavors to meld and bread to absorb dressing.
05 - Transfer to serving platter. Top with torn mozzarella or burrata and extra fresh basil leaves if desired. Serve immediately.

# Additional Tips::

01 -
  • The bread soaks up the vinaigrette like a sponge, turning crispy croutons into something tender and flavorful instead of just crunchy delivery vehicles.
  • It tastes better the longer it sits, so you can actually make it ahead and let the kitchen stay cool during hot weather.
  • One bowl, minimal cooking, and suddenly you're serving something that feels fancy without the fuss.
02 -
  • Don't dress the salad more than 30 minutes ahead, or the bread will turn soggy rather than pleasantly soft—this is a last-minute assembly dish.
  • Taste the vinaigrette before it touches the salad; your tomatoes might be sweeter or less acidic depending on variety and season, so you may need to adjust vinegar or salt.
  • If you're making this hours ahead, keep the components separate and combine them right before serving.
03 -
  • If your tomatoes aren't as flavorful as you'd hoped, add a tiny pinch of sugar to the vinaigrette to brighten them, then taste again—one small adjustment sometimes changes everything.
  • Tear the cheese by hand instead of cutting it; the rough edges hold dressing better and look more rustic on the plate.
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