Summertime Panzanella Tomato Salad – you should be eating this right now!
Aug 13, 2020, Updated Jul 27, 2023
Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.
The Simple Ingredients:
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IN SEASON Heirloom Tomatoes
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Gently Toasted Bread
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Red Sweet Onion
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Local Cucumbers
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Fresh Basil
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Karen’s “Shaken” Italian Dressing
The Heirloom Tomatoes I have used: Red Zebra, Green Tiger and Strawberry Tomatoes
Serve as the ultimate side dish – starter – or add some grilled proteins for a Summertime main dish.
I LOVE TOMATOES!
And now, in early August these flavorful and colorful varieties are at their havesting peak. I am so happy…?
This IS the salad to serve right now.
Fabulous heirloom tomatoes, with all their colors, textures and homegrown flavor are tossed together with garlicky, crispy bread – which is still chewy inside are coated with a zesty “shaken Italian vinaigrette” which rehydrates the bread, softens and flavors it.
Visit a Farmer’s Market and see the number crop of Heirloom Tomatoes!
Here in the North East they are available usually until early October.
An Heirloom Tomato is an open-pollinated variety that has been passed down at least 50 years through several generations in a family, ethnic, religious, or tribal group, or was commercially introduced before 1940.
Praised for their “old fashioned tomato taste.”
There are more than 3,000 varieties of heirloom or heritage tomatoes in active cultivation worldwide and more than 15,000 known varieties.
Did you Know?
Rich in vitamin C, tomatoes provide a source of folate and fiber. Cholesterol-free and low in calories, one six ounce tomato contains about 26 calories.
They are best known for their extremely high content of antioxidant benefits, due largely to lycopene.
Karen’s Shaken Italian Dressing (click for recipe) A staple in my house!
Visit a Farmers’ Market close to you… admire & purchase different colors and shapes of Heirlooms!
Each with their own flavor and texture.
Enjoy Tomato Season!
Let me know what you think!
Karen
Summertime Panzanella Tomato Salad – you should be eating this right now!
Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves.Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.
Ingredients
- 2 1/2 pounds Heirloom tomatoes, assorted variety
- 2 cups fresh bread, torn 1 - 1 1/2 pieces; ciabatta or sourdough
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons fresh garlic, peeled and minced (or finely grated)
- 1/4 cup fresh cucumber , cut into 1/4" dice (I used local seedless)
- 1/3 cup Karen's Shaken Italian Dressing
Instructions
- Make the Shaken Italian Dressing (see recipe; you will have extra for more salad creations)
Toasted Bread:
- Cut bread into desired size. I cut mine into 1 inch pieces. (The size is up to you.) You can also tear the bread in uniform sized pieces; remove crusts it you like.
- Skillet method: (I use this method in hot Summer) Heat a 10″ – 12″ skillet over low – medium heat with the olive oil*. Add the garlic and bread and toss quickly so the bread absorbs the garlic and oil. Toast, turning after golden until the bread is lightly toasted – yet still little chewy in the center, not totally crispy. Remove to a plate. Sprinkle gently with sea salt.
- Oven method: Preheat oven to 375 degrees. Combine the bread, olive oil and garlic on a rimmed baking pan to fit. Mix in to combine ingredients. Toast in the oven, until just crispy and golden on the outside, yet with a chewy interior – about 8 – 10 minutes. Remove to a plate. Sprinkle gently with sea salt.
Finish Recipe & Serve:
- Cut tomatoes into 1/2" wedges, cut smaller ones in half. Add to a serving platter or bowl with the sliced onions and cucumber. Toss in the Shaken Italian Dressing (about 1/4 – 1/3 cup) and mix. Just before serving add the bread cubes and basil leaves. Toss all to combine & enjoy.
Notes
* For Grainy Mustard Croutons: Add 1 teaspoon of grainy mustard to the oil, mix in; continue with recipe.
In photo I have used: Red Zebra, Green Tiger and Strawberry TOMATOES.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
You can also tear the bread in uniform sized pieces; remove crusts it you like.
Nutrition
Calories: 113kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 196mgPotassium: 479mgFiber: 3gSugar: 7gVitamin A: 1584IUVitamin C: 26mgCalcium: 28mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
So simple and so delicious! I agree to use really good heirloom tomatoes. I got them from a farm near me. Will make again.
Thanks Anne! I make a variation of this salad almost every night in the summer. Happy you’ll make again. ?Karen