Chili Oil Panzanella with Sesame Croutons
This Chili Oil Panzanella with Sesame Croutons is a spicy, flavor-packed twist on the classic bread salad, making it perfect for summer!
Oct 27, 2025
My Chili Oil Panzanella with Sesame Croutons is a bold, spicy twist on the classic Italian bread salad. It is perfect for anyone craving a crunchy, flavor-packed dish that’s anything but ordinary. This vibrant recipe takes the traditional concept of Panzanella and infuses it with Asian-inspired ingredients, combining the rich heat of homemade chili oil with the nutty crunch of sesame croutons. It’s the ultimate fusion salad: fresh, satisfying, and bursting with umami.
Crispy Sesame Croutons: The Star of the Salad
At the heart of this dish are the crispy sesame croutons. They are made from day-old bread tossed with sesame oil, toasted sesame seeds, and a pinch of sea salt. These croutons are not just an afterthought: they soak up the chili oil and tomato juices while still keeping their satisfying crunch. Paired with juicy heirloom tomatoes and cool cucumbers, this Panzanella is a well-balanced dish full of texture and contrast.
Homemade Chili Oil for a Fiery Flavor Boost
The real game-changer is the chili oil dressing, a spicy, garlicky infusion that coats each ingredient with deep flavor. Made with red pepper flakes, gochugaru, Sichuan peppercorns, sesame seeds, and olive oil, this homemade chili oil adds a slow-building heat that makes each bite addictive. It’s the perfect companion to the bright produce and savory bread, and it elevates the salad from simple to unforgettable.
A Fresh, Easy, and Versatile Summer Recipe
This easy summer recipe is perfect for weeknight dinners, meal prep lunches, or as a standout side dish at your next barbecue or picnic. It’s vegetarian, easily vegan, and endlessly customizable — try it with grilled shrimp, seared tofu, or soft-boiled eggs for added protein. This chili oil Panzanella packed with healthy ingredients and bold global flavors. It is also a great way to reduce food waste by using up leftover bread and ripe tomatoes.
Whether you’re a spice lover, a salad enthusiast, this Chili Oil Panzanella with Sesame Croutons will become your new go-to. It’s refreshing yet hearty, simple to throw together, and guaranteed to spark conversation at the table.
Key Ingredients:
- Sourdough Bread: Adds a tangy depth and hearty texture, making it the perfect base Panzanella.
- Toasted Sesame Oil: Brings a rich, nutty aroma and deep umami flavor that enhances dressings, marinades, and croutons alike.
- Apple Cider Vinegar: Adds a bright, tangy acidity that balances bold flavors and brings freshness.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (9)
Ingredients (9)
Instructions
Preheat oven to 375°F.
Tear your sourdough bread (½ loaf) into large-ish croutons. Add to a baking sheet.
Toss with the toasted sesame oil (3 Tbsp) and season with salt.
Bake for 25 minutes until golden brown.
Then sprinkle with sesame seeds (2 Tbsp) and set aside to cool.
Meanwhile, add the tomatoes (6 medium) and cucumbers (2 large) together in a large bowl.
Season with 1 1/2 tsp kosher salt and toss.
Let sit for 30 minutes.
Then tip out any of the accumulated juices at the bottom of the bowl.
Add the scallions (1 bunch) and vinegar (¼ cup) to the salad and toss.
Then add croutons and the chili oil (⅓ cup). Continue to toss.
Taste for seasoning. Add to a serving dish to serve (the croutons will continue to soften the longer you leave them in the salad fyi).
