Heirloom Tomato Panzanella
Celebrate the vibrant flavors of summer with Heirloom Tomato Panzanella, a rustic Tuscan bread salad that’s both simple and sensational. This recipe features juicy heirloom tomatoes at their peak, paired with golden, oven-toasted cubes of day-old sourdough or ciabatta for the perfect balance of fresh and crunchy textures. Tossed in a zesty homemade dressing of extra virgin olive oil, red wine vinegar, and garlic, and accented with fragrant fresh basil, sweet red onions, and optional briny capers, this salad bursts with Mediterranean-inspired flavor. Ready in just 25 minutes, it’s an ideal dish for warm-weather entertaining or as a light yet satisfying side to grilled proteins. Whether served immediately or chilled, this refreshing panzanella captures the essence of seasonal ingredients and is sure to become a staple on your summer table.
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Recipe Information
Ingredients
- 4 large heirloom tomatoes
- 4 cups day-old crusty bread (like sourdough or ciabatta)
- 6 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic
- 1 cup fresh basil leaves
- 1 small red onion
- 2 tablespoons capers (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the day-old bread into 1-inch cubes and spread them out on a baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Toast in the preheated oven for 8–10 minutes until lightly golden and crisp. Remove from the oven and let cool.
Slice the heirloom tomatoes into bite-sized wedges. Place them in a large salad bowl along with their juices.
Peel and thinly slice the red onion. Add the slices to the salad bowl with the tomatoes.
If using, rinse the capers thoroughly to remove excess brine, and add them to the bowl.
In a small bowl or jar, whisk together the remaining 4 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
Tear the fresh basil leaves into smaller pieces and add them to the salad bowl.
Add the toasted bread cubes to the bowl with the tomatoes and onions. Pour the dressing over everything and toss gently to combine.
Let the Panzanella sit for 10–15 minutes to allow the bread to soak up the tomato juices and dressing.
Serve immediately or chill slightly in the refrigerator before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
3431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 543.8 g | 198% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 42.4 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3005 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
