Spring Tomato Panzanella with Dijon Vinaigrette (Toasted Bread Salad) 2

Spring Tomato Panzanella with Dijon Vinaigrette (Toasted Bread Salad)

Toasted sourdough, tangy vinaigrette and crunchy veggies come together in this Spring Tomato Panzanella with Dijon Vinaigrette (Toasted Bread Salad).


Ah spring. A time for fluffy baby chickens, pastel dresses and developing colorful recipes with tomatoes in them. Apparently that’s all I’m eating lately because when I uploaded the photos for this recipe and looked at my last recipe I thought oooooh no. I just committed the too-similar-to-the-last-recipe blogger faux pas. I’ve gotta get it together.


But let me explain why you must try this recipe too. Because it’s really good. And because one of my kids from the cooking class said he could eat this every day. 


And this panzanella isn’t like the others I’ve created – the Squash and Brussels Panzanella with Dried Cherries, the Fresh and Bold Italian Panzanella, the Fall Panzanella with Kale and Cranberry Walnut Bread, or even the Grilled Vegetable Panzanella with Balsamic Vinaigrette. No, with this fresh variation I used sourdough bread from  Community Loaves. A local, organic bread company founded in 2011. 


Community Loaves Sourdough Bread


I love supporting a local company that uses organic ingredients.  Their very decent sized baguette was for sale for $3.99 at Native Sun Natural Foods Market and I was ok with paying a few additional dollars for the quality.  In this recipe a little goes a long way – so it’s worth it. 


“Sourdough is a process of baking bread without the use of commercial yeast. Instead, naturally occurring yeast and lacto-bacteria are captured and kept alive in a “sourdough starter.” In combination with a long fermentation time, these methods create a healthier, more traditional (and more delicious!) bread. Sourdough bread, in comparison with conventional “yeasted” bread has a lower glycemic index, more available nutrients, stays fresher for longer, breaks down more gluten, and pre-digests starches, making it easier on our digestive system. All of our bread is made with organic ingredients and hearth-baked. Don’t take our word for it, try it!”


If you’re in need of an awesome gluten free option, I love this DeLand oatmeal bread with super-simple ingredients. It will work perfectly with this recipe. We’ve tested it!


Spring Tomato Panzanella

Reason #2 this Spring Tomato Panzanella with Dijon Vinaigrette rocks.


This Dijon vinaigrette is deeeeeelish. I love the crunchy veggies marinated in the tangy Dijon and red wine vinegar, with the sweetness of the agave, topped with the toasted sourdough bread.  It’s so simple, fresh and spring-like. Try it for yourself and let us know what you think!



Spring Tomato Panzanella with Dijon Vinaigrette
Serves 6
A delicious springtime salad with toasted bread.
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  1. 1 Tbsp good olive oil (Optional - leave out if plant-based)
  2. 1 small sourdough baguette torn into 1-inch cubes (gluten free bread for gluten allergies, such as DeLand bakery oatmeal bread)
  3. Coarse ground sea salt, to taste
  4. 1 pint cherry tomatoes
  5. 1 cucumber, chopped
  6. 1 green bell pepper, seeded and chopped
  7. 1 yellow bell pepper, seeded and chopped
  8. 1/2 red onion, chopped
  9. 1 head romaine lettuce, chopped (optional)
For the vinaigrette
  1. 1 tsp finely minced garlic
  2. 1 tsp Dijon mustard
  3. 3 Tbsp red wine vinegar
  4. 1-4 Tbsp olive oil, depending on taste (optional - leave out if plant-based)
  5. 1 Tbsp agave (if using no oil, you may want to add an additional Tbsp to balance acidity)
  6. 1/2 tsp coarse ground sea salt
  7. 1/4 tsp freshly ground black pepper
  1. Tear the bread into chunks, drizzle with olive oil, salt and pepper, toast under broiler until browned, but not hard. Leave uncovered until cool.**
  2. Chop the tomatoes, cucumber, peppers, onions and lettuce (if using) and place in a large bowl.
  3. Mix the vinaigrette in a small bowl. Taste and re-season, if necessary. Pour over veggies and toss to coat.
  4. Top with toasted bread and serve immediately.
  1. If you're not eating immediately, keep bread and lettuce out of mixture and add just before serving.
  2. **Bread can be toasted the day before, let cool and seal in an air-tight container.
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/

Nutrition Facts for Spring Tomato Panzanella with Dijon Vinaigrette
6 Servings
Amount Per Serving

Calories 169.3 (209.1 with 2 Tbsp oil)
Total Fat 0.3 g (4.8 g with 2 Tbsp oil)
Saturated Fat 0.1 g (0.7 g with 2 Tbsp oil)
Polyunsaturated Fat 0.1 g (0.5 g with 2 Tbsp oil)
Monounsaturated Fat 0.0 g (3.3 g with 2 Tbsp oil)
Cholesterol 0.0 mg
Sodium 293.1 mg
Potassium 275.7 mg
Total Carbohydrate 35.3 g
Dietary Fiber 2.4 g
Sugars 5.2 g
Protein 6.3 g

Vitamin A 9.8 %
Vitamin B-12 0.0 %
Vitamin B-6 8.5 %
Vitamin C 134.8 %
Vitamin D 0.0 %
Vitamin E 1.9 %
Calcium 1.4 %
Copper 5.0 %
Folate 6.2 %
Iron 3.1 %
Magnesium 3.9 %
Manganese 7.6 %
Niacin 3.9 %
Pantothenic Acid 2.5 %
Phosphorus 3.3 %
Riboflavin 2.7 %
Selenium 0.6 %
Thiamin 4.2 %
Zinc 1.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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