Sourdough Panzanella
Warm toasty sourdough, thick juicy tomatoes, fresh crisp red onion and cucumber, and creamy farmers cheese – This sourdough panzanella salad is the perfect summer dish.
Why You’ll Love This Sourdough Panzanella
- This sourdough panzanella is fresh, light, and delicious.
- You don’t need to turn on the oven which makes it perfect for hot days.
- It is super easy to make.
- This recipe is made with seasonal ingredients.
- It is a crowd pleaser.
- You can prep it ahead of time.
Ingredients & Substitutions
- Sourdough bread. Day old homemade sourdough is the best for this sourdough panzanella but you can use any bread you like.
- Cucumbers. Mini english cucumbers, thinly sliced. You can use normal cucumber as well.
- Tomatoes. 3-4 heirloom tomatoes are needed. You can sub with any tomato.
- Red onion. 1/2 red onion, thinly sliced. Sub yellow onion.
- Fresh basil. Fresh basil adds incredible, vibrant flavor to this summer panzanella.
- Farmers cheese. Lifeway Kefir farmers cheese is so creamy, packed with protein and probiotics. It is the perfect addition to this salad. Sub burrata cheese.
- Extra virgin olive oil. You want to use a high quality extra virgin olive oil for this salad.
- Red wine vinegar. This adds the perfect tang to the dressing. Sub balsamic vinegar.
- Salt and pepper. Add salt and pepper, to taste.
How to Make this Sourdough Panzanella Salad
Step 1
Make the toasted sourdough. Heat 2 tbsp of olive oil in a skillet on a medium high heat. Add in sourdough cubes and cook for about 5-7 minutes or until toasted.
Step 2
Make the dressing. In a small bowl, combine extra virgin olive oil, red wine vinegar, salt, and pepper.
Step 3
Make the salad. Add cucumbers, tomatoes, sliced garlic and onion together in a large bowl. Then add in toasted sourdough.
Step 4
Garnish the sourdough panzanella salad and enjoy! Pour dressing over salad and toss to combine. Finally add in spoonfuls of farmers cheese and distribute over the salad. Top with fresh basil and enjoy!
Expert Tips
- For best results, serve this sourdough panzanella immediately!
- If you’d like to prep the salad ahead of time, toss the veggies with the dressing and store in an airtight container in the fridge. When ready to serve, quickly toast sourdough and garnish with farmers cheese and basil.
- I left the tomatoes chunky for better visual , but chopping the tomatoes smaller makes it a little easier to eat.
- Serve with protein of choice. It would be delicious with grilled chicken, fish, or steak.
For best results, serve immediately! Serve with protein of choice. It would be delicious with grilled chicken, steak, or fish.
If you’d like to prep the salad ahead of time, toss the veggies with the dressing and store in an airtight container in the fridge. When ready to serve, quickly toast sourdough and garnish with farmers cheese and basil.
It is best served fresh, if you have leftovers you can store them in an airtight container in the fridge for 2-3 days. Unfortunately, the bread does get soggy so leftovers are good but not the best.
You May Also Like
- Roasted Red Pepper Pasta Salad
- Farmers Market Salad
- Gluten Free Italian Pasta Salad
- Green Apple Salad
Sourdough Panzanella
Ingredients
- ½ loaf sourdough, cubed
- 8 oz lifeway kefir's farmers cheese, sub burrata
- 3 heirloom tomatoes, chunked, you can cut into smaller bite sized pieces if you prefer
- 3 mini cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ¼ cup fresh basil, chopped
Dressing
- ½ cup extra virgin olive oil, + 2 tbsp for toasting the bread
- ¼ cup red wine vinegar
- salt and pepper, to taste
Instructions
- Heat 2 tbsp of olive oil in a skillet on a medium high heat. Add in sourdough cubes and cook for about 5-7 minutes or until toasted.
- In a small bowl, combine extra virgin olive oil, red wine vinegar, salt, and pepper.
- Add cucumbers, tomatoes, sliced garlic, and onion together in a large bowl. Then add in toasted sourdough.
- Pour dressing over salad and toss to combine. Finally add in spoonfuls of farmers cheese and distribute over the salad. Top with fresh basil and enjoy!
Notes
- For best results, serve immediately!
- If you’d like to prep the salad ahead of time, toss the veggies with the dressing and store in an airtight container in the fridge. When ready to serve, quickly toast sourdough and garnish with farmers cheese and basil.
- I left the tomatoes chunky for better visual , but chopping the tomatoes smaller makes it a little easier to eat.
- Serve with protein of choice. It would be delicious with grilled chicken, fish, or steak.