How To: Panzanella With Toasted Sourdough

How To: Panzanella With Toasted Sourdough

  • Preparation Time 15 mins
  • Cooking Time 10 mins
  • Serves 6
  • Difficulty Super Easy
  • Diet Vegan
Learn how to make Panzanella.

What is Panzanella?

This is a Tuscan Bread Salad. Bread is the main ingredient of this salad. Traditionally it is made with stale, dried bread with a dressing of sweet tomato juices, vinegar and plenty of olive oil. 

This is the perfect dish to bring to a BBQ, garden party or picnic. It goes perfectly with grilled chicken and this recipe is vegan too! We used our seeded sourdough Cob for this one. 


  • 3 tbsp good olive oil
  • 3 slices of sourdough
  • 1/2 tsp Dijon mustard
  • 1/4 tsp freshly ground black pepper
  • 6 medium sized ripe tomatoes
  • 16 cherry tomatoes halved
  • 1 cucumber, halved length ways and sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 20 large basil leaves, torn up


  • Add the olive oil, garlic, dijon mustard, black pepper and lemon to a large bowl and mix together. 
  • Add onions to the mix and let it soak for 15 minutes
  • Add tomatoes, cherry tomatoes, peppers and cucumber and mix.
  •  For the sourdough – this recipe works great with stale bread. Cut or tear the bread into cubes and let it dry out in a low heat in the oven about 10 minutes. Making crispy and golden croutons.
  • Tear in the basil leaves

Other Suggestions

This recipe is fresh, healthy and vegan friendly but there are many variations you can play around with. 

  • Little mozzarella balls would go great with this one
  • Capers
  •  Add shredded chicken or prosciutto
  • Sprinkle some parmesan at the end
  • Add a splash of red wine vinegar

Leave a Reply