This grilled sourdough Panzanella salad is packed full of fresh summer tomatoes, cucumbers, grilled sourdough bread croutons, and drizzled with a homemade tomato water vinaigrette!
If you’re still swimming in summertime vegetables I have you covered!
Even though I’m secretly excited for the beginning of all things pumpkin spice I’m still not totally giving up on my one true love – summertime tomatoes!
This salad is packed full of fresh sliced tomatoes, Persian cucumbers, basil, olive oil brushed grilled sourdough bread, and finished with a shallot and tomato water vinaigrette.
It sounds fancy but is actually one of the easiest and quickest summer salads I have made.
And don’t skip the homemade vinaigrette. It’s 100% worth it! Plus, it’s ready in just minutes!
Table of Contents
The best tomatoes to use for Panzanella salad
My personal favorite is using any and all heirloom tomatoes I can get my hands on! The tomato I love the most – is Cherokee Purple. It’s a flavor-packed little tomato with the most beautiful color.
If you don’t feel like cutting up large tomatoes you can also use cherry tomatoes and just cut them in half. That makes the time spent cutting just a little shorter.
Using Persian cucumbers
You know those adorable little mini cucumbers you see in the grocery store? Those are Persian cucumbers!
I like them because their skin is super thin so they don’t require peeling, and they do not contain a lot of seeds.
You could also use an English cucumber in place. They are very similar in texture compared to Persian cucumbers but are much larger.
Making your own tomato water
It’s a fancy-sounding term for the juice that drains off the tomatoes.
You’ll see in the recipe that you need to let your diced tomatoes sit before you throw together the salad. While the tomatoes sit they will give off some juice, and that is the “tomato water” you’ll use in your vinaigrette.
Using dried basil
If you can’t find fresh, dried basil will work in a pinch.
However, dried basil will be much more potent in flavor so you’ll want to use a light hand.
Hot tip: in the grocery store, if you don’t see fresh basil near the other herbs look near the fresh tomatoes.
Grilling the sourdough bread
The most important part about the bread is that you wanted it slightly crunchy and toasted so it will soak up the dressing without getting immediately soggy.
If you’re not in the mood to grill your bread you can toast it up in the oven or make homemade croutons.
And if you have stale bread that can make your job even easier.
If you’re not a fan of sourdough bread you could easily substitute crusty white bread, pumpernickel bread, or a leftover baguette.
More delicious summer salad recipes
- Need an easy summertime salad recipe? Try my The Best Cucumber Salad.
- Craving a savory use for watermelon? Try my Watermelon Greek Salad.
- Want a salad that can double as a veggie meal? Try my Lentil Couscous Goat Cheese Salad.
- Love sweet and savory? Try my Grilled Peach Burrata Salad.
Grilled Sourdough Panzanella Salad
Ingredients
- 3 pounds tomatoes cored and diced
- 2 teaspoons kosher salt
- 4 thick slices sourdough bread
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 cups sliced cucumber
- 1/2 cup fresh basil
Instructions
- Set a medium-sized mixing bowl under a strainer.
- Add diced tomatoes to the strainer and sprinkle with kosher salt.
- Toss to combine and let the tomatoes sit for at least 15 minutes to help release water from the tomatoes.
- While the tomatoes sweat, start the bread.
- Heat your grill to medium heat.
- Brush both sides of the sourdough bread with 2 tablespoons of olive oil.
- Add the bread to the grill and grill both sides until lightly charred.
- Once toasted, remove from the grill and cut into large chunks, set aside.
- Add your strained tomatoes to a large bowl.
- In the bowl with the tomato water add garlic, shallot, vinegar, and mustard.
- Whisk to combine.
- Slowly stream in the remaining 1/2 cup olive oil until the vinaigrette is formed.
- To the bowl of tomatoes add sliced cucumbers, basil, and bread chunks.
- Add in the desired amount of the tomato water vinaigrette and let sit for 15 minutes before serving.
Nutrition
Cassandra
Friday 28th of August 2020
This looks like such a refreshing summer salad! I love the use of tomato water!