Sourdough Bread Panzanella with Heirloom Tomatoes and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic salad featuring toasted sourdough cubes tossed with ripe heirloom tomatoes and fresh basil, dressed in a tangy vinaigrette evoking the regional flavors of California’s artisanal bread culture. This italian-inspired salads (vegetarian) ready in about 30 minutes pairs cut into 1-inch cubes sourdough bread, chopped heirloom tomatoes, torn fresh basil leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Spread 6 cups of 1-inch sourdough bread cubes on a baking sheet and drizzle with 2 tbsp extra virgin olive oil. Toss to coat and toast for 12-15 minutes until golden and crisp, stirring halfway through.
  2. Step 2: In a large bowl, combine 3 cups chopped heirloom tomatoes, 1/2 cup torn fresh basil leaves, and 1 small thinly sliced red onion.
  3. Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to create the vinaigrette.
  4. Step 4: Add the toasted sourdough cubes to the tomato mixture and pour the vinaigrette over. Toss gently to combine and let sit at room temperature for 10-15 minutes to allow the bread to soak up flavors before serving.

Frequently asked questions

How long does Sourdough Bread Panzanella with Heirloom Tomatoes and Basil take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sourdough Bread Panzanella with Heirloom Tomatoes and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped heirloom tomatoes from drying out.

Can I substitute ingredients in Sourdough Bread Panzanella with Heirloom Tomatoes and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sourdough Bread Panzanella with Heirloom Tomatoes and Basil for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sourdough Bread Panzanella with Heirloom Tomatoes and Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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