Rustic panzanella recipe with added sourdough
Bring a taste of the sunshine to your table with this delicious Italian recipe for rustic panzanella. The colours can’t help but remind you of the Meditterenean and sunnier climes. It’s the perfect light salad to enjoy on its own on a summer’s day, or you can serve it alongside others if you’re having a guests over.
This recipe is also a fantastic way to use up any extra sourdough you might have that’s going past its best. An excellent way to add a gut-friendly extra into your salad. Sourdough uses microorganisms from the air to ferment, rather than traditional yeast. It’s super easy to start your own starter using only flour and water. This means you’ve always got some good gut bugs on hand to super charge your bakes.
We’ve used a delicious smoked burrata cheese in this panzanella recipe – we like Natoora Smoked Burrata best. Smoked isn’t for everyone though, so feel free to use an unsmoked version, and you can also use mozzarella too.
Serve on its own for a colourful main, or enjoy as a delicious side.
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- 500g ripe vine tomatoes
- Half a loaf of sourdough (ideally a few days old)
- 1 red onion, roughly chopped
- Drizzle of olive oil
- Handful of basil (50g), half the leaves torn and half left whole
- 70g smoked burrata (or unsmoked/mozzarella)
- Sea salt
FOR THE DRESSING
- 3 tbsp red wine vinegar (or balsamic)
- 6 tbsp extra virgin olive oil
- 2 tsp honey, to taste
- First, make up the dressing by whisking the ingredients together and checking the taste for the perfect sweet and sourness.
- Roughly chop the tomatoes into quarters and arrange on a platter. Tear apart the sourdough into similar size chunks and arrange with the tomatoes. Sprinkle over the red onion and torn basil leaves before drizzling over half of the dressing and massaging it with your fingertips.
- Sprinkle over some salt, and scatter the remaining (whole) basil leaves and smoked burrata across the salad. Finish by drizzling the remaining dressing over the salad.