Sourdough Panzanella Salad
User Reviews
5
Sourdough Panzanella Salad
Description
This Sourdough Panzanella Salad features sourdough bread cut into cubes and toasted until golden, providing a crunchy base. Red onion slices, halved cherry tomatoes, and fresh basil ribbons add fresh, sharp, and herbal notes. The dressing is a simple vinaigrette of red wine vinegar, olive oil, dried oregano, and crushed red pepper, which coats the salad and softens the bread slightly without making it soggy. The salad offers a balance between the toasted bread’s crispness and the juicy tomatoes’ freshness.
The salad is traditionally served at room temperature or chilled. It works well as a side dish with grilled meats or as a light vegetarian lunch. Letting the salad rest for several hours, preferably overnight, allows the bread to absorb the dressing thoroughly, developing a cohesive blend of textures and flavors.
Toast the bread cubes until they achieve a deep golden color for best texture and flavor development. Stirring the salad gently after adding the vinaigrette ensures even coverage without breaking the bread pieces.
Ingredients
- 12 oz sourdough bread about 1/2 a large loaf
- 4 tbsp extra virgin olive oil separated
- 1 tsp salt
- 1/2 red onion
- 12 oz cherry tomato
- 1/4 cup basil leaves fresh, packed
- 2 tbsp red wine vinegar
- 1/2 tsp oregano dried, corrected spelling
- 1/4 tsp crushed red pepper
- sea salt flaky, for topping
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Cut the sourdough bread into cubes and lay on the parchment lined baking sheet.
- Pour 2 tbsp of olive oil over the bread and use your hands to toss and make sure the bread is evenly coated. Sprinkle 1 tsp salt over the bread. Place in the oven to bake for 16-20 minutes. Remove when the bread is golden brown.
- While the bread cubes toast, cut the red onion into thin slices. Cut the cherry tomatoes in half and slice the basil into ribbons. Whisk together red wine vinegar, the other 2 tbsp olive oil, dried oregano and crushed red pepper in a small bowl and set to the side.
- Add the toasted bread cubes to a large mixing bowl along with the red onion, tomatoes and basil. Pour the vinaigrette over top and toss until all of the bread and veggies are evenly coated.
- *** I prefer to make this panzanella salad a day in advance so that it has time to sit in the fridge and all of the flavors come together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 252kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 738mg | 31% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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