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Berry Tomato Panzanella Salad in white bowl on marble with wooden spoon held in hand

Berry Tomato Panzanella Salad

  • Author: Aberdeen
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x


Need to use up leftover sourdough bread? Try this warm weather season strawberry and blueberry panzanella with heirloom cherry tomatoes tossed in a zesty red wine vinaigrette. PS. It's vegan!




  • 4 cups rustic sourdough baguette, cut into cubes (preferably stale, if using fresh bread follow step 1 of the recipe)
  • 1 lb strawberries, diced
  • 8 ounces blueberries
  • 8 ounces heirloom cherry tomatoes, halved
  • 1 English cucumber, quartered and sliced
  • ½ red onion, thinly sliced
  • 1 bunch basil, cut chiffonade


  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of salt and black pepper


  1. If using fresh bread (If using stale bread you can skip this step): Preheat oven to 300˚F. Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt. Bake for 15 minutes, until dried out and crunchy. Remove and set aside to cool.
  2. In a large mixing bowl, toss berries, tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
  3. Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
  4. Add the dried bread cubes and vinaigrette to the tomato mixture. Toss until thoroughly combined.
  5. Let the salad sit for at least a ½ hour, or up to 4 hours, to let dried bread infuse with the salad juices. Stir occasionally if desired to keep vinaigrette thoroughly mixed.
  6. Add basil chiffonade just before serving.