Heirloom Tomato Panzanella Recipe

Name: Heirloom Tomato Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups torn Tuscan bread (1 1/2-inch pieces); 1/2 cup olive oil; Kosher salt and freshly cracked black pepper; 1/2 cup sliced English cucumbers (peeled and seeded); 1/2 cup finely julienned red onions; 1/4 cup fresh parsley leaves; 2 tablespoons Spanish capers, rinsed; 2 tablespoons roughly chopped Tuscan olives; 1/2 teaspoon finely minced garlic; 6 fresh basil leaves, chopped; 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups); 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed; 1/4 cup red wine vinegar; 2 tablespoons Dijon mustard; 1/2 teaspoon chopped garlic; 1/2 teaspoon chopped shallots; 4 salt-packed anchovies, rinsed; 1 1/2 cups grapeseed oil; Kosher salt and freshly cracked black pepper

Servings: persons

3 cups torn Tuscan bread (1 1/2-inch pieces)
1/2 cup olive oil
Kosher salt and freshly cracked black pepper
1/2 cup sliced English cucumbers (peeled and seeded)
1/2 cup finely julienned red onions
1/4 cup fresh parsley leaves
2 tablespoons Spanish capers, rinsed
2 tablespoons roughly chopped Tuscan olives
1/2 teaspoon finely minced garlic
6 fresh basil leaves, chopped
4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallots
4 salt-packed anchovies, rinsed
1 1/2 cups grapeseed oil
Kosher salt and freshly cracked black pepper

1
Preheat the oven to 350 degrees F.
2
In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper.
3
Transfer to a baking sheet and bake until golden brown, 12 minutes.
4
Cool to room temperature.
5
Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette.
6
You may use more or less vinaigrette depending on your preference.
7
Season with salt and pepper.
8
Puree the vinegar, mustard, garlic, shallots and anchovies in a blender.
9
With the motor running, emulsify the oil into the mixture.
10
Season with salt and pepper.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups torn Tuscan bread (1 1/2-inch pieces), 1/2 cup olive oil, Kosher salt and freshly cracked black pepper, 1/2 cup sliced English cucumbers (peeled and seeded), and more.

Yes, Heirloom Tomato Panzanella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Tomato Panzanella

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