Panzanella is a classic Italian salad made from stale bread and tomatoes that is a summer staple. I’m putting a springy spin on it by adding in lots of fresh herbs and crunchy spring veggies. We’re still adding tomatoes, but since it’s not quite tomato season, we’re turning to the reliable cherry tomatoes. The bread gets toasted in the oven and then tossed with the veggies and herbs in a creamy lemony dressing. The key is to let the salad sit for 15-30 minutes so that the bread can soak up the dressing.
Ingredient highlight
Sourdough bread! Not all breads are created equal – whole grain breads will be higher in fiber and protein. Sourdough breads will be easier to digest and have more flavor and no preservatives. Sourdough bread takes longer to rise than yeasted bread and while it rises, the starches break down slowly, creating fermentation which is what gives sourdough it’s unique flavor and texture. This also makes it easier to digest, since the fermentation helps break down those starches for you.
So opt for sourdough and/or whole grain breads if you can. I live by the “put it on toast” philosophy when I need a quick meal. They are one of my favorite vehicles for all things – eggs, avo, hummus, cheese, eggs, cheesy beans, cottage cheese, etc…
Servings 6
Prep Time 20 minutes 
Cook Time 15 minutes Ingredients
For the bread:
- 1 loaf (12 oz) country-style sourdough bread, cut or torn into 1-inch pieces/cubes (6 cups)
- 2 tbsp olive oil
- ½ kosher salt + pepper
For the salad:
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp milk
- ½ tsp dijon mustard
- ½ tsp black pepper
- ½ tsp kosher salt
- 1-2 cups loosely packed fresh herbs (parsley, cilantro, and/or dill)
- ½ bunch scallions, thinly sliced (or use ¼ red onion)
- 2 cups thinly sliced or chopped crunchy spring veggies (radish, fennel, snap peas, blanched asparagus, etc…)
- 1 large (12 oz) cucumber, halved lengthwise, chopped or smashed into large chunks (about 2 cups)
- 1 pint (10-12 oz) cherry tomatoes, halved*
- 1 heaping cup (6 oz) crumbled feta cheese, divided
- *Or use 10-12 oz worth of a different tomato variety, cut into chunks.
- *If tomatoes are in season, use a larger ripe tomato, chopped into bite-sized pieces. If you have the time, once your tomatoes are halved (or chopped), add them to a fine mesh sieve set over the bowl with the dressing, season them with ¼-½ teaspoon salt, and let them sit for 15 minutes. Your tomatoes will taste 100x better and release some juices into the dressing.
- Prep ahead! ~ Toast the bread, slice the veg, and make the dressing ahead. Assemble about 30 minutes before eating!
Instructions
- Preheat the oven to 350F. To a baking sheet, add the bread, oil, salt and pepper and toss immediately to coat. Spread into an even layer and bake for 15 minutes or until the bread is crisp and firm but not browned or golden at all. Set aside to cool off.
- To your largest mixing bowl, add the yogurt, oil, lemon, milk, mustard, pepper, and salt and whisk until smooth. Add the herbs, scallions, veggies, cucumber, and tomatoes.
- Add the bread and use your hands to toss everything to coat. Let the salad sit for at least 15 minutes, tossing every few minutes. This will allow the bread to soak up the dressing and soften a bit.
- Add most of the feta cheese and give it one last toss. Top with the remaining cheese, lots of black pepper, and a generous drizzle of your best olive oil.
Items you can prep ahead (optional)
- Tear the bread into bite-sized pieces and bake
- Whisk together the dressing
- Prep 1-2 cups loosely packed fresh herbs
- Thinly slice ½ bunch scallions (or use ¼ red onion)
- Thinly slice/chop 2 cups crunchy spring veggies
- Chop or smash 1 large cucumber into large chunks (about 2 cups)
- Halve 1 pint (10-12 oz) cherry tomatoes (and salt them, see recipe)
- Crumble 1 heaping cup (6 oz) feta cheese (optional)
Substitutions:
- To make gluten-free, use a gluten-free bread.
- To make dairy-free/vegan, skip the feta cheese. Replace the yogurt with a dairy-free alternative. Season with salt, to taste.
- Replace the cucumber with more tomatoes if it’s the season or replace the tomatoes with more cucumber.
Storage:
- Store leftovers in an airtight container in the fridge. The bread will get soggy, so it’s best to eat it the same day.
Leftovers + Repurposing:
- The bread will be totally sogged through. To re-crisp them, bake them in a 400F oven for 10-15 minutes or add them to a skillet with oil and fry them up. Otherwise, just accept the soggy bread for what it is!
- Add an extra squeeze of lemon and drizzle of olive oil and toss again.
- This salad tastes best at room temp, so let it sit out for a bit or microwave it to take the chill off.
- Serve with any grilled meat or top with slices of fresh mozzarella drizzled with oil and sprinkled with salt + pep.
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