Sourdough Panzanella Salad (Easy Summer Bread Salad)
Last Updated on June 22, 2026 by Autumn Ballard
This sourdough panzanella salad is a fresh and flavorful way to use day-old sourdough bread. Made with juicy tomatoes and a simple vinaigrette, it’s the perfect summer side dish.
If your family is anything like mine, there always seems to be a loaf of leftover sourdough bread on the counter that’s just a little past its prime. While day-old bread may not be ideal for sandwiches, it’s absolutely perfect for making sourdough panzanella salad.
This simple Italian-inspired bread salad transforms leftover sourdough into a fresh and satisfying side dish packed with seasonal vegetables and tossed in a simple homemade vinaigrette. The toasted sourdough cubes soak up the dressing while still maintaining their texture, creating the perfect balance of crisp, chewy, and refreshing.
Whether you’re serving it alongside grilled chicken, bringing it to a summer gathering, or simply looking for a delicious way to reduce food waste, this sourdough panzanella salad is one of my favorite ways to make the most of homemade bread.
What You’ll Love About This Sourdough Panzanella Salad
If you have a loaf of sourdough that’s a little past its prime, this sourdough panzanella salad is a great way to put it to good use. Inspired by the classic Tuscan bread salad, this recipe combines toasted sourdough cubes, ripe tomatoes, fresh basil, and a simple homemade vinaigrette for a salad that’s packed with delicious flavors.
- A great way to use stale bread or leftover bread
- Perfect for summer when tomatoes are at their peak
- Easy to customize with your favorite fresh vegetables
- Ready in about 30 minutes
- Works as a side dish or light meal
- Perfect for cookouts, potlucks, and summer picnics
- A delicious alternative to traditional green salads
The combination of juicy tomatoes, fresh herbs, and crunchy sourdough croutons creates a rustic salad that’s simple enough for a weeknight dinner but special enough for your next BBQ.
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Why Sourdough Is Perfect for Panzanella Salad
Unlike softer sandwich breads, sourdough has a sturdy texture that holds up beautifully in this rustic salad. When toasted, the sourdough cubes absorb the delicious dressing and tomato juices without turning mushy. Instead, they soften just enough while still maintaining a little chew and texture.
The tangy flavor of sourdough pairs perfectly with sweet summer tomatoes, fresh basil, crisp cucumbers, and a simple vinaigrette. Every bite is packed with fresh ingredients, and the bread turns into the star of the salad rather than just an afterthought.
If you ask me, panzanella is one of the best ways to give day-old sourdough new life. It’s simple, satisfying, and proof that sometimes the most delicious meals come from using what you already have in your kitchen.
Best Tomatoes for Panzanella
Because tomatoes are one of the main ingredients in this panzanella recipe, choosing ripe, flavorful tomatoes will make all the difference. The tomato juices combine with the vinaigrette to create the delicious dressing that soaks into the sourdough croutons, so this is the time to use the best tomatoes you can find.
During the summer months, garden-fresh tomatoes are hard to beat. If you have access to homegrown tomatoes, farmers market tomatoes, or locally grown varieties, this is the perfect recipe to showcase them.
Heirloom Tomatoes
Heirloom tomatoes are my personal favorite for panzanella salad. They come in a variety of colors and sizes and are known for their incredible flavor. Their juicy texture and sweetness pair beautifully with crusty sourdough bread.
Cherry Tomatoes
Cherry tomatoes are easy to find year-round and work wonderfully in this recipe. Simply slice them in half and toss them into the salad. They’re sweet, colorful, and hold their shape well.
Grape Tomatoes
Grape tomatoes are another great option if that’s what you have on hand. They tend to be slightly firmer than cherry tomatoes but still provide plenty of flavor and freshness.
Mixing Tomato Varieties
For the most beautiful and flavorful salad, consider combining several types of tomatoes. Mixing heirloom tomatoes with cherry or grape tomatoes creates a rustic salad with plenty of color, texture, and delicious flavor in every bite.
How to Make Sourdough Panzanella Salad
This sourdough panzanella salad comes together quickly and is the perfect way to turn leftover sourdough bread into a fresh and flavorful side dish. The key is allowing the toasted bread cubes enough time to soak up the delicious dressing and tomato juices before serving.
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Step 1: Toast the Sourdough Bread
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Cut your stale sourdough bread into 1-inch cubes and spread them in an even layer on the baking sheet. Drizzle with olive oil and toss until lightly coated.
Bake for 10-15 minutes, or until the bread is lightly golden and crisp around the edges. Set aside to cool slightly.
Step 2: Prepare the Vegetables
While the bread is toasting, wash and chop your vegetables.
Add the fresh tomatoes, English cucumber, red onion, fresh basil, and any additional vegetables you’re using to a large mixing bowl. If using larger heirloom tomatoes, cut them into bite-sized pieces. If using cherry tomatoes or grape tomatoes, simply slice them in half.
Step 3: Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, fresh garlic, kosher salt, black pepper, and fresh lemon juice until well combined.
The dressing should be bright, flavorful, and slightly tangy—the perfect complement to the sweet tomatoes and sourdough bread.
Step 4: Combine Everything
Add the toasted sourdough cubes to the large bowl with the vegetables. Pour the dressing over the salad and gently toss until everything is evenly coated.
If you’re using fresh mozzarella, add it now and gently fold it into the salad.
Step 5: Let the Salad Rest
This step is important for the best results. Allow the salad to rest at room temperature for about 15-20 minutes before serving.
As the salad rests, the sourdough croutons will absorb the tomato juice and dressing, creating the signature texture that makes a classic Tuscan bread salad so delicious.
Step 6: Serve and Enjoy
Transfer the salad to a large platter and finish with an extra drizzle of olive oil, additional fresh basil, and a sprinkle of flaky salt if desired.
Serve immediately alongside grilled meats, sandwiches, or your favorite summer meals. This rustic tomato salad is especially delicious at cookouts, potlucks, and summer picnics.
Additional Summertime Sourdough Recipes
Sourdough Tomato Tart
35 Ideas For What to Serve with Sourdough Bread
Sourdough Strawberry Shortcake
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Sourdough Panzanella Salad
Ingredients
- 4 cups sourdough bread cubed
- 4 cups cherry tomatoes halved
- 1 cucumber
- 1 small red onion
- ½ teaspoon salt
- 4 tablespoons olive oil
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- generous amount of fresh basil
Instructions
- Toast the Sourdough Bread. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Cut your stale sourdough bread into 1-inch cubes and spread them in an even layer on the baking sheet. Drizzle with olive oil and toss until lightly coated.
- Bake for 10-15 minutes, or until the bread is lightly golden and crisp around the edges. Set aside to cool slightly.
- While the bread is toasting, wash and chop your vegetables.
- Add the fresh tomatoes, English cucumber, red onion, fresh basil, and any additional vegetables you’re using to a large mixing bowl. If using larger heirloom tomatoes, cut them into bite-sized pieces. If using cherry tomatoes or grape tomatoes, simply slice them in half.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, fresh garlic, kosher salt, black pepper, and fresh lemon juice until well combined.
- The dressing should be bright, flavorful, and slightly tangy—the perfect complement to the sweet tomatoes and sourdough bread.
- Add the toasted sourdough cubes to the large bowl with the vegetables. Pour the dressing over the salad and gently toss until everything is evenly coated.
- If you’re using fresh mozzarella, add it now and gently fold it into the salad.
- Let the Salad Rest. This step is important for the best results. Allow the salad to rest at room temperature for about 15-20 minutes before serving.
- As the salad rests, the sourdough croutons will absorb the tomato juice and dressing, creating the signature texture that makes a classic Tuscan bread salad so delicious.
- Transfer the salad to a large platter and finish with an extra drizzle of olive oil, additional fresh basil, and a sprinkle of flaky salt if desired.
- Serve immediately alongside grilled meats, sandwiches, or your favorite summer meals. This rustic tomato salad is especially delicious at cookouts, potlucks, and summer picnics.
