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Panzanella Salad

For 6 servings


  • 2 cups rustic sourdough bread (cut in 1 inch cubes)
  • 3 tbsp olive oil
  • Pinch of both sea salt and fresh grated pepper
  • 1 cup cherry tomatoes (cut in half)
  • 1 cup heirloom tomatoes (cut into ½ inch pieces)
  • 1 tsp salt
  • Juice of the tomatoes
  • 2 tbsp shallot- minced
  • 1 tsp garlic- minced
  • 1 tsp Dijon mustard
  • 3 tbsp champagne vinegar
  • ¼ cup olive oil
  • 1/3 cup fresh basil leaves, roughly chopped or torn
  • ¼ cup red onion- thinly sliced


  1. Preheat the oven to 400 degrees F.
  2. Cut the rustic sourdough bread into 1 inch cubes and place onto a large lined baking sheet. Drizzle with 3 tbsp olive oil and a large pinch of both salt and pepper. Mix to coat all the bread. Place in the oven and cook for 10 minutes until well toasted. Take out and set aside to cool.
  3. Meanwhile, slice the cherry tomatoes in half and the heirloom tomato into ½ inch pieces. Place cut tomatoes into a bowl and mix with 1 tsp salt.
  4. Pour the tomatoes into a colander over a bowl and allow to rest for 10+ minutes (the salt will make the tomatoes release their juice- you want the juice for the dressing!)
  5. In a small mixing bowl add the tomato juices, shallot, garlic, dijon mustard, champagne vinegar and olive oil, mix well to combine.
  6. When ready to serve, mix together the tomatoes, croutons, fresh basil leaves and thinly sliced red onion. Pour the dressing all over the top, mix and plate.
Panzanella Salad

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