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Fresh Heirloom Tomato Panzanella Recipe with Crispy Sourdough Croutons Made Easy

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A vibrant summer salad featuring juicy heirloom tomatoes and crispy sourdough croutons tossed in a bright, tangy dressing. Perfect for quick meals and entertaining.

Ingredients

Scale
  • 4 cups heirloom tomatoes, cut into bite-size chunks
  • 3 cups day-old sourdough bread, cut into 1-inch cubes
  • 1 small red onion, thinly sliced and soaked in cold water for 10 minutes
  • 1 cup fresh basil leaves, torn
  • 1 cucumber, peeled and diced (optional)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Spread sourdough bread cubes evenly on a baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Sprinkle with a pinch of salt. Bake for 12-15 minutes, flipping halfway through, until golden and crispy but not burnt. Watch closely starting at 10 minutes.
  2. While croutons toast, cut heirloom tomatoes into bite-size pieces and place in a large mixing bowl. Thinly slice red onion and soak in cold water for 10 minutes, then drain well. Peel and dice cucumber if using. Add these to the bowl with tomatoes.
  3. In a small bowl, whisk together remaining 2 tablespoons olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Taste and adjust seasoning.
  4. Add toasted sourdough croutons and torn basil leaves to the tomato mixture. Drizzle dressing over everything. Toss gently but thoroughly, ensuring bread soaks up some dressing without becoming soggy. Let salad rest for 10 minutes before serving.
  5. Give the salad one last gentle toss. Taste for seasoning and add more salt or pepper if needed. Serve at room temperature or slightly chilled.

Notes

Use day-old sourdough bread for best texture. Soak red onion in cold water to mellow sharpness. Toast croutons evenly and watch closely to avoid burning. Let salad rest 10 minutes before serving to meld flavors. Reserve some tomato juice for dressing if tomatoes are very juicy. For gluten-free, substitute gluten-free bread. Can be made vegan by skipping cheese additions.

Nutrition

Keywords: heirloom tomato, panzanella, sourdough croutons, summer salad, fresh basil, tomato salad, easy salad recipe

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