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–+ servings

Sun-Dried Tomato Panzanella Salad

This take on a classic panzanella salad includes one of my favorite ingredients - sun-dried tomatoes. And just to keep you sane, it uses up a full 10-ounce jar. It doesn't just add sun-dried tomatoes into the mix, it also includes a homemade sun-dried tomato pesto that is one of my favorite things. Add vegetarian salami to make this salad fully vegetarian (my preference!), and enjoy this vegetable-packed salad during the best of the summer months.
Prep Time 20 minutes
Cook Time 22 minutes
Servings: 4 servings

Equipment

Ingredients

For the Sun-Dried Tomato Pesto (yields just under one cup, or 6.5 ounces / 184 grams)
  • 1/2 cup jarred sun-dried tomatoes, drained, 3 ounces / 85 grams (see Note)
  • 2 tablespoons pine nuts, 0.75 ounces / 21 grams
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup fresh basil, packed, 0.35 ounces / 10 grams
  • 1/2 teaspoon Diamond Crystal kosher salt , plus more to taste
  • 1/2 teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
For the panzanella salad
  • 4 thick slices of sourdough bread, 12 ounces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon flaky salt
  • 1/4 cup of oil from the jar of sun-dried tomatoes, or olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves
  • 2 teaspoons dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Diamond Crystal kosher salt, plus more to taste
  • 10 globe tomatoes, 16 ounces / 454 grams
  • 2 medium cucumbers, 10 ounces / 283 grams
  • 1 small red onion, 4 ounces / 113 grams
  • 1/2 cup jarred sun-dried tomatoes, drained, 3 ounces / 85 grams
  • 3 large Calabrian chilies , .75 ounces / 21 grams
  • 1/2 cup fresh basil , 0.7 ounces / 20 grams
  • 4 ounces vegetarian salami, or your salami of choice, 113 grams
  • 4 ounces buffalo mozzarella, 113 grams

Instructions 

  1. Set a rack to the center of the oven and preheat to 350°F.
  2. While the oven is heating up, make the sun-dried tomato pesto. In a food processor, combine 1/2 cup (3 ounces) of sun-dried tomatoes, 2 tablespoons pine nuts, 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1/4 cup fresh basil leaves, 1/2 teaspoon salt, and 1/2 teaspoon red pepper flakes. Process until a smooth pesto forms. Taste and season with salt and freshly cracked black pepper as needed. Set aside.
  3. Tear up the sourdough into bite-sized pieces. Transfer the bread to a half sheet pan and drizzle with 2 tablespoons of olive oil. Toss to coat and sprinkle with 1 teaspoon flaky salt. Bake for 10-12 minutes or until the bread is lightly golden and crisp.
  4. While the bread is in the oven, get out a very large bowl.
  5. Pour 1/4 cup of the oil the sun-dried tomatoes are stored in into the bowl. Add 1/4 cup of red wine vinegar. Use a rasp-style grater to grate in three garlic cloves. Add two teaspoons of dijon mustard, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Whisk until smooth and season with more salt to taste.
  6. Slice the tomatoes into wedges and add them to the bowl. Thinly slice the cucumbers, red onion, the remaining sun-dried tomatoes, and the Calabrian chilies and add them to the bowl. Mix to coat the vegetables in the dressing. Tear in 1/2 cup of basil leaves and stir again.
  7. Pile this salad onto four plates. Top with four even servings of the toasted bread. Dot the salad with 1 ounce of salami and 1 ounce of mozzarella each. Finish with more olive oil, if desired.

Notes

This recipe will use one full 10-ounce jar of sun-dried tomatoes. The tomatoes will be used in both the pesto and the panzanella salad, so the jar is split up among the recipe list.