Summer Sourdough Panzanella Salad Recipe
The classic recipe gets a summery twist! Sourdough panzanella is perfect for leftover or stale bread matched up with fresh, summer produce and creamy fresh mozzarella cheese.
How to Make the Best Summer Sourdough Panzanella Salad
This summer sourdough panzanella salad is a delightful way to transform leftover bread into a vibrant and satisfying meal. The traditional Italian salad gets a fresh, summery update with tart strawberries, creamy mozzarella, and the earthy appeal of Tuscan kale, all tied together with a homemade lemon basil dressing.
The beauty of panzanella lies in its simplicity and resourcefulness—it’s the perfect solution for using up stale sourdough that might otherwise go to waste. The bread soaks up the zesty lemon basil dressing, becoming tender and flavorful while maintaining just enough structure to add substance to the salad. The combination of sweet strawberries with the bright, herby basil dressing creates a sophisticated yet light dish that’s perfect for warm summer days.
This salad comes together in just 15 minutes with no cooking required, making it an excellent choice for quick lunches or casual entertaining. Serve it immediately for the best texture, or refrigerate it for later—either way, you’ll have a memorable dish that celebrates summer’s finest ingredients.
Summer Sourdough Panzanella Salad
The classic recipe gets a summery twist! Sourdough panzanella is perfect for leftover or stale bread matched up with fresh, summer produce and creamy fresh mozzarella cheese.
Ingredients
Salad
Lemon Basil Dressing
Instructions
Preparation
- Tear the bread. Using your hands, tear the sourdough loaf into large bite-sized pieces. If using a fresh loaf of bread, leave out overnight to get a little stale if possible. Set aside.
- Make the dressing. Whisk together the 1/3 cup olive oil, 1/4 cup white vinegar, 1 tablespoon mustard, 1 clove garlic, 1 tablespoon honey, 2 teaspoons lemon juice, 1 tablespoon basil, 1/4 teaspoon salt and 1/8 teaspoon white pepper. If available, blend the ingredients in a food processor or using a hand blender to emulsify the oil and vinegar into a smooth dressing that doesn't separate.
Assembly
- Soak the bread. Pour 1/2 cup of the lemon basil dressing over the torn sourdough. Using your hands, massage it into the bread, covering every piece.
- Make the salad. In a large bowl toss the 4 cups kale with the remaining 1/4 cup lemon basil dressing and mix in the soaked sourdough pieces. Spread the strawberries, mozzarella, and thinly sliced (chiffonade) basil over the top of the greens. Serve right away or refrigerate and serve later.