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Heirloom Tomato & Bread Salad

Heirloom Tomato & Bread Salad {Panzanella}

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Servings 4 -6

Ingredients
  

  • 3 cups 1-inch cubed day old crusty bread
  • 2 cups diced heirloom tomatoes
  • 1/4 cup red onion thinly sliced
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup fresh herbs chopped (like lemony thyme, basil, and tarragon)
  • 1/4 cup high quality olive oil
  • 1 Tbl. balsamic vinegar
  • 1 garlic clove minced
  • sea salt & freshly cracked pepper to taste

Instructions
 

  • Preheat oven to 350 degrees. Spread bread cubes onto a baking sheet and toast in oven for 5-7 minutes until crunchy.
  • Place bread cubes, diced tomatoes, red onion, shaved Parmesan and fresh herbs in a large bowl.
  • Whisk olive oil, vinegar and garlic together then drizzle over salad. Only use a couple Tablespoons to begin. Toss salad and test for dressing. Add additional dressing if needed. Season salad with salt & pepper.
  • Allow salad to sit for 15-20 minutes to allow the flavors to blend.