Herby Panzanella Salad

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Herby Vegan Panzanella Salad

Nothing says summer like a Panzanella. For some of us, tomato season is imminent and I for one couldn’t be more excited. Whoever first considered using fresh tomatoes in this way is an absolute genius. The simplicity of this tomato salad really celebrates their natural flavour, so it’s best to get some extra special ones for this recipe. Many greengrocers and farmers’ markets will stock heritage or heirloom varieties which will really sing in this recipe.

  • Author: School Night Vegan
  • Yield: Serves 4


  • 3 cloves garlic
  • 1 large shallot
  • 2 T white wine vinegar
  • 1kg fresh tomatoes
  • ¾ t flaky sea salt
  • 200g stale sourdough
  • ¼ t ground black pepper
  • 20g fresh basil
  • 10g fresh oregano
  • 2 t dijon mustard
  • 150ml extra virgin olive oil


  1. Peel and crush the garlic. Finely slice the shallot. Place both in the largest salad bowl you have. Add the white wine vinegar and whisk to make sure the onion and garlic are coated. Set aside.
  2. Chop the tomatoes roughly (around 2cm pieces) and place them into a large colander or sieve. Rest the colander over the bowl of shallot and garlic. Sprinkle the tomatoes with the salt and stir to combine. The salt will draw out the juices from the tomatoes and it will drop through onto the shallot/garlic mixture. Leave for around 5 minutes.
  3. Break or slice the sourdough into rough 1-2cm cubes. Place a large frying pan over medium heat and add a drizzle of olive oil. Add the cubes of sourdough and toss in the oil. Allow toasting in the pan, tossing regularly, until turning golden brown. Add the black pepper and toss a few more times. Remove from the pan and set aside.
  4. Roughly tear the fresh herbs and stir them through the tomatoes. Remove the tomatoes from on top of the shallot/garlic mixture and set aside. Add the dijon to the shallot/garlic mixture and whisk well to combine. In a slow stream, while constantly whisking, add the olive oil to complete the dressing.
  5. Add the chopped tomatoes and herbs to the dressing, along with the toasted sourdough and toss to dress. Leave the salad to stand at room temperature for 10 minutes minimum before serving. Enjoy!

Keywords: Panzanella Salad, Vegan


This is a super simple salad but it’s important you follow the steps above in sequence. Here’s why:

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