Summer Sourdough Panzanella Salad with Heirloom Tomatoes

This vibrant Summer Sourdough Panzanella combines crisp baked sourdough cubes with juicy heirloom, Campari, and micro tomatoes, cucumbers, and shallots. Tossed in a lemony champagne vinaigrette and garnished with fresh dill and arugula microgreens, it’s a colorful and refreshing salad for warm-weather meals.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Vinaigrette

½ cup extra-virgin olive oil

¼ cup champagne vinegar

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard

1 clove garlic, minced

Kosher salt, to taste

Coarsely ground black pepper, to taste

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Salad

½ loaf Sourdough Bread

3 tablespoons extra-virgin olive oil

½ teaspoon kosher salt

½ teaspoon coarsely ground black pepper, plus additional for garnish

1½ pounds heirloom tomatoes, cut into wedges

6 Campari tomatoes, quartered

¼ cup micro tomatoes

2 mini cucumbers, thinly sliced

1 shallot, thinly sliced

Fresh dill, for garnish

Arugula microgreens, for garnish

Directions

For vinaigrette, in a 1-pint jar with lid, combine olive oil, vinegar, lemon zest and juice, honey, mustard and garlic. Cover and shake well. Season to taste with salt and pepper; set aside.
For salad, preheat oven to 350°F. Cut or tear bread into 1-inch cubes. You should have about 4 cups. In a large bowl, whisk together olive oil, salt and ½ teaspoon pepper. Add bread cubes; toss to coat. Transfer bread to a large rimmed baking pan. Bake for 10 to 15 minutes or until crisp but not browned. Cool.
In another large bowl, add heirloom, Campari and micro tomatoes; cucumbers and shallot. Shake vinaigrette in jar and drizzle over tomato mixture; toss lightly to coat. Add crisp bread cubes; toss to coat well.
To serve, transfer mixture to a large platter. Garnish with additional black pepper, dill and microgreens, if desired.