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Recipe: Sourdough Panzanella

Panzanella is an Italian salad that can be made with just about any ingredient, as long as you have a base of freshly-made croutons, vinaigrette, and fresh herbs and vegetables.

A common combination involves tomatoes and basil, but use whatever fresh vegetables and herbs you might have on hand. Spring peas and mint, summer tomatoes, and basil, fall squash and sage; the options are endless.


  • 4 cups 1/2-inch sourdough bread cubes
  • 5 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 3 large ripe tomatoes, cut into bite-size chunks
  • 3 cucumbers, peppers, or zucchini (or a mix of all three), diced
  • 1 small onion or 1 bunch of scallions (green and white parts), minced
  • Handful of fresh herbs: parsley, cilantro, basil, oregano, etc.


  1. Preheat oven to 375°F.
  2. Toss sourdough bread cubes with 1 Tbsp. of the olive oil and a sprinkling of salt.
  3. Bake for 10 to 12 minutes or until crunchy and beginning to brown.
  4. Meanwhile, chop the vegetables and prepare the vinaigrette by whisking together the remaining 4 Tbsp. of olive oil and 2 tablespoons of red wine vinegar.
  5. Combine all ingredients in a large bowl and allow to marinate for 20 minutes before serving.

At A Glance

PREP: 15 minutes
TOTAL: 1 hour
YIELD: Makes 1 panzanella.