This salad is close relative of our family favorite Italian tomato and cucumber salad. It has the similar fantastic taste and similar summery freshness, only it goes above and beyond that. What makes this bread salad truly special is the pieces of toasted sourdough bread, my new favorite – beer bread and pan bread with sourdough discard, or the quick but so good no-knead bread, and the Italian-style salad dressing that is so good that you could just drink it. Both are family favorites and when combined together, they make one ridiculously good bread salad. So good in fact that you just can’t have enough of it. The salad is also fairly light and you could end up eating quite a bit before you know it. So, be forewarned and think about doubling the recipe.
Some tips for making bread salad taste best
Make the vegetables and the dressing a few hours ahead, mix and let sit at room temperature to allow flavor to develop. Traditionally bread in panzanella is not toasted but this is a huge oversight. Toasted sourdough bread adds so much flavor and the crunchy texture that will make any salad leaps and bounds better. Toast the bread pieces close to serving the salad. Do not mix in until the very last minute, or just simply place on top. If you mix the bread in too early they will soak up the dressing and become wet and soggy. Use good quality sourdough bread. Italian or French. Or whatever sourdough bread you like. I like baguettes in this salad too. Great bread makes great panzanella.
If desired, add fresh feta to the salad. It adds zest and saltiness. You don’t need much, a tablespoon per serving will do. To make the salad more lively and zesty, add juice and zest from one lime to the dressing. A quarter teaspoon of red pepper flakes will add a hint of spiciness if you like it.
