Sourdough Panzanella Recipe

This is our basic bread salad recipe we use all summer long. We love plenty of vinegar, garlic and pepper in our mixture. And, of course, we use pungent sourdough bread. We top our salads with smoked halibut or salmon.

Sourdough Panzanella
Recipe type: Salad
Serves: 6
  • 1 rustic-style sourdough boule, hand torn into ½-inch dice
  • Salt and freshly ground pepper
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 clove garlic, peeled and minced
  • 1 pound assorted small heirloom tomatoes, quartered
  • 1 small cucumber, quartered lengthwise and thinly sliced crosswise
  • 1 yellow bell pepper, cut into ¼-inch dice
  • 1 small red onion, pickled (see page XX)
  • ½ pound mozzarella, cubed
  • ¼ cup torn basil leaves
  • 1 tablespoon minced tarragon
  • 1 tablespoon torn mint
  • 3 cups mixed garden lettuces, washed and dried
  • ¼ cup toasted pine nuts
  1. Preheat the oven to 325° F.
  2. Place the bread onto a baking sheet and sprinkle it liberally with salt and pepper. Toast the bread for about 10 minutes. Set aside.
  3. In a large bowl, whisk together the oil, vinegar, garlic, and some additional salt and pepper.
  4. Add the tomatoes, cucumber, yellow pepper, pickled red onion, mozzarella, and herbs. Toss well. Add in the garden greens and lightly toss. Before serving, add in the bread cubes and toss to coat. Add the pine nuts before serving.