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.
Servings: 6 servings
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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 Facts
Summertime Panzanella Tomato Salad – you should be eating this right now!
Amount per Serving
Calories
113
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
196
mg
9
%
Potassium
479
mg
14
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
1584
IU
32
%
Vitamin C
26
mg
32
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.