Heirloom Tomato Panzanella Recipe

Provided By
Birdie

An Heirloom tomato salad with grilled bread, basil, bell peppers, red onion, capers tossed in vinaigrette. A great way to use up your garden vegetables and serve a fresh taste for any patio party.

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Servings:

Ingredients

3 tablespoons olive oil
1 loaf French bread, sliced
1/2 teaspoon Kosher salt
2 Heirloom tomatoes, chunked
1 pint cherry tomatoes, halved
1 cucumber, sliced
2 red, green or yellow bell peppers, seeded, cubed
1/2 red onion, thinly sliced
20 basil leaves, coarsely chopped
3 tablespoons capers, drained
VINAIGRETTE:
1 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions

PREP

15 mins

Heat stove-top grill. Brush bread with olive oil, sprinkle with salt. Grill for 5-8 minutes on each side, until nicely browned.

Meanwhile, in a small bowl whisk vinaigrette ingredients together.

In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables on a platter.

Drizzle the bread with remaining vinaigrette and add to the platter. Serve immediately or allow the salad to sit for about 1/2 hour for the flavors to blend.

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Heirloom Tomato Panzanella Recipe Reviews

heirloom tomato panzanella

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Reviewed By jwc

"This is the salad you need to make! I cubed the bread and baked in the oven to crisp since I like the bread mixed in with the salad on a panzanella. It doesn't keep as well this way thought, but no worries since there won't be any leftover!"