So it's Autumn...but the weather decided to change it's mind. 80 degrees when it should be fall??? Gross. Looks like it's time for another transition recipe! For summer's last hoorah and to say hello to the new season, how about an easy autumn panzanella salad?
Why You'll Love Autumn Panzanella Salad
First, It uses up leftover/stale bread. A solid win all on its own!
Second, all those tomatoes you harvested? OR those tomatoes going a little mushy in your fridge? Use 'em up with this recipe!
Third, a hint of autumn deliciousness: cranberries, pomegranate arils, and an apple cider vinaigrette.
What If I Don't Have Leftover/Stale Bread?
I got you. A quick copy paste from the OG heirloom tomato panzanella salad:
"I'm going to state right off the bat that although the traditional recipe was created as a way to get rid of stale bread, I use fresh bread. I like the texture quite a bit more when you it dry out in the oven for 15 minutes, tossed with a little olive oil and salt. Just a better over all crunch. Also, there's just no way a brand new rustic sourdough baguette is going to last even a few hours in my house, let alone over night...The only extra step? 15 minutes in the oven. I ate about half the bread cubes once baked before they even made it to the salad bowl. No regrets. They do taste wonderful though once they've infused some of the juices in the salad. Most recipes will say to let the salad sit for up to 4 hours before serving. I prefer about 1 ½ hours, so the bread is still nice and crunchy on the inside and vinaigrette-y on the outside."
Bread cube instructions are also included in the recipe, just scroll down to check it out!

Autumn Panzanella Salad
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
Description
This easy, delicious salad is simply made with left over (or fresh!) sourdough bread, juicy heirloom tomatoes, a handful of autumn produce, and tossed in an apple cider vinaigrette. Vegetarian/vegan!
Ingredients
FOR THE SALAD
- 4 cups rustic sourdough baguette, cut into cubes
- 2 lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
- 1 English cucumber, quartered and sliced
- ½ red onion, thinly sliced
- 2 red apples, diced (I used Gala and Honey Crisp apples)
- ¼ cup dried cranberries
- ¼ cup pomegranate arils
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh sage, roughly chopped
FOR THE VINAIGRETTE
- ⅓ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Pinch of salt and black pepper
Instructions
- If using fresh bread: 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. If using stale bread, skip this step.
- In a large mixing bowl, toss tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
- Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
- Add the dried bread cubes and vinaigrette to the tomato mixture. Add apples, dried cranberries, and pomegranate arils. Toss until thoroughly combined.
- 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.
- Add basil and sage just before serving plus salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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