Name: Sourdough Panzanella
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 5 cups sourdough croutons; 1 English cucumber; 1 bell pepper; 1 1/2 cups cherry tomatoes; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 tbsp dijon mustard; 1/4 cup nutritional yeast; 10 basil leaves

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Sourdough panzanella makes a summery salad full of fresh vegetables with a balsamic dressing and homemade croutons. This Tuscan dish comes together quickly for a healthy and delicious side the whole family will enjoy.

bowl and plate with sourdough panzanella

As much as we love sourdough, our family sometimes has leftover bread, and after a few days, stale bread is not very likely to be eaten. However, if you turn that bread into croutons, we’ll finish them by the end of the day. Of course, you can add croutons to any salad, but one great way to use them is in Panzanella.

This bread salad combines crunchy croutons with veggies and a simple dressing for a refreshing summer side. For us, it makes a great addition to the table because it doesn’t have dairy, nuts, or meat so all of my siblings can enjoy it. Plus, it only takes a few minutes to prepare and tastes terrific with all kinds of main dishes. If you have some leftover sourdough bread on hand, give this salad a try – you’re going to love it!

What kind of bread is best for Panzanella?

A rustic, crusty bread makes the best base for Panzanella salad. You don’t want the croutons to get mushy, so softer breads won’t work as well. Toasted sourdough is sturdy enough to hold up to the dressing and has a subtle tang to enhance the flavor of this salad. Baguettes or ciabatta bread would also work well for this.

What main dish goes with Panzanella Salad?

Sourdough Panzanella is such an easy side to make during the summer and works well with so many dishes. Try serving it with one of these recipes:

Tips for making Sourdough Panzanella

Make sure your veggies are as fresh possible! This salad has pretty minimal dressing, so you’ll really be able to tell if your veggies aren’t quite ripe or are overripe.
To keep the croutons from getting very soggy, make sure to wait to pour the dressing on until you’re ready to serve the salad. You can have the salad all ready to go in the fridge, and then pour the dressing on right at the end.
This salad tastes best the first day you make it, but you can store leftovers in the fridge for up to 3 days. After that, the croutons will get pretty soggy…

Flavor Variations:

Want to add a little something extra to your salad? Here are a few ways to mix it up!

Sprinkle some cheese on top – Crumbled feta or goat cheese, shave parmesan, or mozzarella balls would all make excellent additions.
Add an avocado – Diced avocado would be great for extra creaminess and flavor.
Use seasoned croutons – Sprinkle Italian seasoning over your croutons before baking them for a fun twist.
Change up the herbs – Fresh parsley instead of basil would also work well in this salad.

Tools you will need

All you need for this salad is a cutting board, a knife, and a bowl. You’ll also need either a bowl or a measuring cup to make the dressing in.

Ingredients you will need

5 cups sourdough croutons – It’s so easy to make these at home using stale sourdough bread. To make this salad extra fancy, try using leftover sourdough focaccia or croissants for your croutons.
1 English cucumber – The green looks so bright with the red tomatoes and peppers!
1 bell pepper – I’d recommend using a red, orange, or yellow bell pepper since it will be a bit sweeter.
1 1/2 cups cherry tomatoes – You can cut up 2 large Roma tomatoes if you don’t have cherry tomatoes on hand.
1/4 cup olive oil – You can also substitute avocado oil if need be, but it will change the flavor a bit.
1/4 cup balsamic vinegar – Balsamic vinegar adds just the right amount of acidity to this salad without being overwhelming.
1 tbsp Dijon mustard – This will help keep the vinegar and olive oil from separating.
1/4 cup nutritional yeast – This adds a little nutty flavor to the salad, but you can definitely omit it if you’re not a fan.
10 basil leaves – They make the perfect garnish for this salad.

How to make Sourdough Panzanella

Slice the cucumber into circles, then cut the circles into quarters. Add the cucumbers to a large serving bowl.

Slice the bell pepper and then dice the slices horizontally. Add the bell pepper to the bowl with the cucumbers.

Cut the cherry tomatoes in half and add them to the rest of the veggies along with the croutons.

In a small bowl or measuring cup, mix together the balsamic vinegar, olive oil, and mustard. Add pepper and salt to taste.

Drizzle the vinegarette over the veggies and croutons and toss to combine.

Chop up the basil finely and sprinkle it and the nutritional yeast over the top of the salad.

Hungry for more salad recipes?

If so, make sure you head over to the Kitchen Counter for other ideas. Here are a few favorites:

Hearts of Palm Salad

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.