The perfect way to use up bread and enjoy a fresh, vibrant salad!
For Day 7, we’re making a Sourdough Panzanella Salad—an Italian bread salad that’s light, flavorful, and a fantastic way to use up stale bread. This salad combines juicy tomatoes, cucumbers, and fresh basil, all brought together by chunks of sourdough soaked in vinaigrette. It’s a great option for a lighter, refreshing post-holiday meal.
Recipe:
Sourdough Panzanella Salad
Ingredients:
- 4 cups cubed leftover sourdough bread (preferably a bit stale)
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions:
- Prepare the bread: If your sourdough is too fresh, lightly toast the cubes in the oven at 350°F (175°C) for about 10 minutes to dry them out slightly.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Assemble the salad: In a large bowl, combine the bread cubes, tomatoes, cucumber, onion, and basil. Drizzle with the dressing and toss to combine. Let the salad sit for about 20 minutes to allow the flavors to meld and the bread to absorb the vinaigrette.
- Serve: Taste and adjust seasoning if needed, then serve chilled or at room temperature.