Sourdough Panzanella

April 18, 2021

Sourdough Panzanella

Panzanella! It is a fun name for a bold summertime salad. Panzanella is Italy’s delicious solution for extra tomatoes and stale bread. I needed to use up some older homemade sourdough bread. In this recipe, you can use from four slices of bread to an entire loaf. I made it with the four slices, and it yields enough for two people to have seconds. It made a refreshing and satisfying light lunch! The flavor combinations are delicious, and the roasted sourdough bread crunch makes it delectable!

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

Level: EasyYield: 4 servingsTotal: 25 minPrep: 15 minCook: 10 min

Author: Channel Dror at

Camille Styles

Camille’s passion is inspiring others to live a happy and healthy life – and convincing them that everyday moments are worth celebrating. Camille is the author of bestselling book, Camille Styles Entertaining, and proud mama to Phoebe and Henry. She loves massaged kale and coffee ice cream in equal measure, and although she dreams constantly of the beach, she’s thrilled to call sunny Austin, Texas home.


  • 4 thick slices of sourdough bread
  • 3 tablespoons olive oil
  • 1 Romaine heart, 1/2 bunch of kale, or butter lettuce, chopped
  • 1 medium cucumber, sliced into half-circles, I used a zucchini
  • 1/4 red onion, thinly sliced, Julianned
  • 2 cups cherry tomatoes, halved or quartered
  • Dijon Garlic Vinaigrette Dressing (see below)
  • Salt, to taste, optional

Ingredients that can be added (optional):

  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 20 large basil leaves, coarsely chopped
  • 3 tablespoons capers, drained

Dijon Garlic Vinaigrette Dressing Ingredients (Vinaigrette recipe is by Ina Garten):

  • 1 1/2 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup, I used 2 tablespoon of honey & 1 tablespoon of molasses
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • salt, to taste, optional


  • Prepare the vegetables: Wash, peel, and chop the vegetables (lettuce, onion, cucumber, & tomatoes).
  • Preheat oven to 450 degrees Fahrenheit.
  • Cut sourdough bread into 1 inch cubes. Broil sourdough cubes at 450 degrees Fahrenheit on a baking sheet in the oven until Golden brown, about 10 minutes. Carefully toss sourdough cubes after 5 minutes to assure even browning.
  • While the bread is broiling, prepare the Garlic Dijon Vinaigrette Dressing: In a medium bowl combine all of the ingredients (mustard, apple cider vinegar, maple syrup/molasses honey mixture, olive oil, garlic cloves, and salt, if using). Whisk together until they are well incorporated.
  • In a large serving bowl, combine the vegetables, roasted sourdough bread, and Dijon Garlic Vinaigrette Dressing. Mix until well incorporated.
  • Serve immediately. Bon appétit!


  • This salad does not keep well, and should be eaten within the same day.
  • Stovetop method for toasting the sourdough bread: In a large sauté pan, heat the olive oil. Add the cubed sourdough and a sprinkle of salt, then cook over low-to-medium heat for 10 minutes, tossing frequently, until the bread is nicely toasted.
  • You may save any unused Garlic Dijon Vinaigrette Dressing. Store in an airtight container in the refrigerator for up to 5 days.
  • You May save any unused roasted Sourdough Bread in an airtight container, or ziplock bag.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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