Torn Panzanella with Za'atar and Sumac Sourdough Croutons
End of the Season Panzanella with Za'atar, Sumac Sourdough Croutons, Torn Mozzarella, Olives and end of the season tomatoes! Most of the ingredients are torn to give them irregular shapes for all that good olive oil and vinegar to get into!
Ingredients
Sumac Sourdough Croutons
- 1/2 loaf sourdough bread , crust removed and torn into 1" pieces
- 1 1/2 tbsp olive oil
- 2 tsp sumac
- kosher salt
Panzanella
- 1 lb red and yellow cherry tomatoes , halved
- 6 oz fresh mozzarella , torn into bite sized pieces
- 1/4 cup pitted green olives , torn in half
- 1/4 red onion , sliced very thinly
- 2 tbsp white balsamic vinegar
- 2 tbsp good-quality extra virgin olive oil
- 1 tbsp za'atar
- kosher salt or flaky sea salt
- cilantro , for garnish OPTIONAL
Instructions
Sumac Sourdough Croutons
- Preheat the oven to 425°F.
- On a rimmed baking sheet, toss the torn bread, the olive oil, sumac and a good pinch of kosher salt until the bread is saturated.
- Bake, tossing once halfway through, until golden brown, about 10 minutes.
Panzanella
- In a large bowl, combine the tomatoes, mozzarella, olives, onion and sumac croutons with the vinegar, olive oil, za’atar and a generous pinch of kosher salt.
- Toss the salad gently with your hands until dressed. Plate and garnish with cilantro leaves (optional),
Notes
You can make the croutons ahead of time. Just allow them to cool completely before storing them in a resealable plastic bag for up to 2 days.
If you are making the salad ahead of time, toss the ingredients together without the croutons, vinegar, olive oil, za’atar and salt. Only dress the salad and add the croutons right before you’re ready to serve.
Tried this recipe?Let us know how it was!