Panzanella Salad with Heirloom Tomatoes
This Panzanella Salad is SO FRESH! Crunchy toasted bread cubes combined with vibrant heirloom tomatoes and a tangy red wine vinaigrette make a perfect summer dish.
Servings: 4 servings
Ingredients
- 4 cups crusty bread cut into cubes – preferably a rustic Italian or sourdough loaf
- 1/2 cup extra virgin olive oil the quality of olive oil really shines here
- 2 cups heirloom tomatoes diced – a mix of colors is beautiful and flavorful
- 1 cucumber diced – for cool crunch
- 1 red onion thinly sliced – adds a sharp bite
- 1/4 cup fresh basil torn – aromatic and fresh
- 1/4 cup red wine vinegar for that tangy zing
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Bread Cubes
- Preheat your oven to 375°F (190°C). Spread the crusty bread cubes evenly on a baking sheet. Drizzle half of the extra virgin olive oil over the bread and toss to coat. Toast the bread cubes in the oven for about 10-15 minutes or until golden and crisp. Keep an eye on them so they don’t burn. Once toasted, set them aside to cool slightly.
Combine the Vegetables
- Dice the heirloom tomatoes and cucumber. Thinly slice the red onion and tear fresh basil leaves into bite-sized pieces. Place all these ingredients into a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the remaining olive oil and red wine vinegar with a pinch of salt and freshly ground black pepper.
Assemble the Salad
- Add the toasted bread cubes to the bowl with the vegetables. Pour the dressing evenly over the salad and gently toss everything together. Taste and adjust seasoning with more salt and pepper as needed.
Let It Rest
- Let your Panzanella Salad with Heirloom Tomatoes sit for about 15-20 minutes at room temperature before serving to allow flavors to meld beautifully.
Equipment
- Oven
- Baking Sheet
- Large Mixing Bowl
- Small bowl
- Whisk
Notes
- Use day-old or stale bread for better dressing absorption without sogginess.
- Soak sliced red onion in cold water for 10 minutes to mellow its sharpness.
- Toast bread cubes to add essential crunch and prevent mushiness.
- Let salad rest to allow bread to soak up flavors for best taste.
- Customize with fresh mozzarella, olives, or nuts for variety.
