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Tuscan Panzanella is a classic bread salad full of juicy tomatoes, crunchy cucumber, spicy red onion and fresh flavor!
I took this Tuscan Panzanella beyond that of the humble day-old bread salad and made it heartier by adding cannellini beans and kalamata olives. I love the added zing kalamata olives give this mild salad. I didn’t stop there, though. For even more delicious taste, I used California Goldminer Sourdough Bread.
Sourdough bread has a very distinct flavor and it is just so incredibly delicious. I first tasted it on a family vacation to San Francisco and it has been my bread of choice ever since that trip. No other bread can compare to freshly baked sourdough bread. Thank goodness I can conveniently find a sandwich loaf of authentic sourdough bread that is baked fresh, everyday at Kroger. You can find it in the bakery department, not the bread aisle.
California Goldminer Sourdough bread is sold in a loaf and is perfect for sandwiches, but it’s also wonderful in many other recipes too. In this Tuscan Panzanella salad, it makes the best crispy bread cubes. The sourdough bread chunks then become soaked with the red wine vinaigrette for the most yummy salad dish ever!
There’s no need to waste a single slice of this delicious bread. I use mine for sandwiches, French toast, breakfast casseroles, croutons, breadsticks, bread pudding, stuffing and soufflés. Visit the California Goldminer website for additional recipe ideas and to learn more about sourdough bread.
This colorful salad is definitely going to be a staple during the summer when garden tomatoes, cucumbers and onion are readily available. Feel free to add in your favorite extras too. Corn, green beans and/or mozzarella would be fabulous.
I have a feeling you’re going to love this salad just as much as I do. It’s:
full of color
and perfect for weeknight meals or hosting
The magic happens when you leave the salad out for a bit and let the flavors really shine. Panzanella needs a good half hour, or up to four hours, for the bread to absorb the tomato juices and for the flavors of all the vegetables to mingle. You want to enjoy the salad when the bread has softened, but still has a little crunch near the crust. It’s definitely not soggy, but nicely chewy.
Don’t refrigerate the salad before serving or the tomatoes will lose their vibrant flavor. The salad is best eaten the same day it’s made.
- 4 (1-ounce) slices California Goldminer Sourdough Bread
- Cooking spray
- 1 cup fresh basil leaves, sliced into ribbons*
- ½ cup thinly sliced red onion
- ½ cup pitted, halved kalamata olives
- 1 pound (about 4 small) vine-ripened tomatoes, cored and cut into wedges
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon pepper
- ½ teaspoon salt
- Preheat oven to 350 degrees F.
- Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a large baking sheet and coat bread with cooking spray. Bake at 350 degrees F. for 15 minutes and until toasted.
- Meanwhile, combine basil and next 4 ingredients in a large serving salad bowl. Add bread crumbs and gradually toss to combine.
- Combine vinegar and remaining 4 ingredients in a small bowl or jar; whisk with fork or if using jar, seal lid and shake vigorously.
- Pour vinaigrette over salad; gently toss to coat, using careful attention not to smash beans. Serve immediately or allow salad to sit in the fridge for a couple of hours for melding of flavors.
If you’re like me and love a good salad recipe, enjoy a few of my other favorites too!
Something to think about….
Have you ever tried a Panzanella salad?
Have you tried California Goldminer Sourdough Bread? If you like sourdough bread, you will absolutely love it!
I picked mine up at Kroger and found it in the bakery aisle.