Heirloom Tomato Panzanella

Rating:

Total Time:

Difficulty:

Easy

Heirloom Tomato Panzanella | What's Gaby Cooking

Last weekend was a first for me. I ventured away from the west side of LA aka the part by the beach where I live, (whoa – I deserve a round of applause for venturing past the 405) and went to Hollywood for a trip to their farmers market. I’d never been before, obviously, and I needed to see what all the hype was about. Lucky for me, I met up with Catherine, my fabulous friend who was happy to let me tag along with her and guide me through some of her favorite fruit and vegetable vendors at the market.

It was pretty spectacular. There were pupusas which is basically a MUST for me at any farmers market. And plenty of celeb sightings which always keeps things entertaining. Not to mention the produce was amazing. Lucky for me my favorite fruit stand is at both Santa Monica and Hollywood so I didn’t miss out any any of the stone fruits in season right now. And they had a serious array of colorful heirloom tomatoes. I stocked up like whoa because Heirloom Tomato Panzanella Salad has been making an appearance on our dinner table on a nightly basis.

Tomatoes are going nuts right now. The color, the flavor, the varieties…. they are seriously taking California by storm and I’m pumped. I like to keep things crazy simple when eating these Heirloom Tomatoes and basically just cut them up, throw them with some freshly made garlic croutons and a homemade vinaigrette. Done and done. It’s gorgeous. Easy to make. Perfect for a party. And you could seriously eat a few bowls of this which would probably take care of your daily vegetable intake. I’m just lookin out for you guys.

And I made ya another video.

Heirloom Tomato Panzanella

Ready, set, watch!

Heirloom Tomato Panzanella

Print Only (Hide on screen only)

Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

Ingredients

For the tomatoes:

  • 2-3 pounds colorful heirloom tomatoes
  • 1 pint cherry tomatoes
  • salt and pepper

For the Croutons:

  • 1 loaf country bread
  • 5 tablespoons olive oil
  • 4 cloves garlic roughly chopped
  • 1 teaspoon Italian seasoning

For the Vinaigrette:

  • 1 shallot roughly chopped
  • 1 cup tightly packed basil leaves
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons basil vinegar
  • 1 teaspoon salt

Instructions

For the tomatoes:

  • Clean and cut the tomatoes into large bite sized pieces and transfer them to a bowl.

For the Croutons:

  • Preheat the oven to 350 degrees F.
  • Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet.
  • Drizzle the bread with the olive oiland then sprinkle with garlic, salt, pepper and Italian seasoning.
  • Using your hands, gently toss the croutons and make sure they are coated with all the oils and seasonings.
  • Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.

For the Vinaigrette:

  • Combine all the ingredients for the vinaigrette in a food processor or blender and mix until smooth.
  • Drizzle over tomatoes and croutons.
Heirloom Tomato Panzanella: Chef Vision

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

56 comments

  1. Mya

    Great video! Looks like the perfect summer salad! I’m so happy you shared a vinaigrette recipe; I’ve been thinking about making one instead of using store-bought and this is exactly what I’ve been looking for!

    • Gaby

      Thanks Mya!! The Basil Vinaigrette is seriously my fav- I use it on everything these days!

  2. Sue

    We’re still waiting for tomatoes to come into season here in the Midwest. Can’t wait to make this!

  3. Marie @ Little Kitchie

    Fabulous video! And I could eat panzanella all day, every day, especially with these gorgeous heirlooms!

  4. Heather Christo

    I’m loving your videos Gaby and this salad looks wonderful!

  5. Helen Kennedy

    Sounds amazing, pity we don’t get such a variety of lovely tomatoes in the UK, but I’m sure I could manage something. The dressing sounds amazing.

    • Gaby

      Any gorgeous tomatoes will work πŸ™‚ I found a bunch of really amazing vine tomatoes at my market the other day and used them right up!

  6. Vijay @ NoshOnIt

    Panzanella is seriously one of my favorite things in the entire world during the summer! Small trick I learned from America’s Test Kitchen. Salt the tomatoes for 30 minutes ahead of time in a colander set over a bowl and then used the reserved juice in the dressing for an extra tomato-y kick!

    • Gaby

      whaaaat? I’ve never heard of that – and it’s brilliant!! Thanks Vijay!

    • Vijay @ NoshOnIt

      Yeah, it’s crazy but it actually works! I did it with the cucumbers I added in this weekend too and it worked great (though they let out less liquid). It helped remove some of the excess moisture from the tomatoes so you can control how much dressing to add and it really does add a lot of extra flavor!

    • Gaby

      you literally just changed my life!! LOVE IT

  7. Marian (Sweetopia)

    Awesome video! Loving them and your fresh recipe ideas!

  8. Julie @ Table for Two

    yay for videos!! i want to dive mouth first into that bowl!

  9. Lindsay

    Another fresh, colorful, and delish recipe Gaby! I love it and cannot wait to make it! And your videos are so fun to watch πŸ™‚

  10. Barbara | Creative Culinary

    Probably one of my favorite salads but only with in season tomatoes; our short window for garden tomatoes is just starting and I do think I could eat this for dinner every single night!

    • Gaby

      I’m with ya! Hand me a panzanella and I’ll be perfectly happy for dinner πŸ™‚

  11. Georgia @ The Comfort of Cooking

    Such a gorgeous, summery salad! I love the zesty basil vinaigrette, too!

  12. The Italian Dish

    You are too cute in that video and I like your version of Panzanella! Looks awesome.

    • Gaby

      Thanks Elaine πŸ™‚ Wish I could share a bowl with you right this very moment!

  13. ashley – baker by nature

    Loooooooove that vid! And omg, this salad. I want it!

  14. Lauren @ Climbing Grier Mountain

    The tomatoes in our garden are just about ready to be picked! I can’t wait to use them in this recipe. Love the video!

  15. Gaby

    This looks soooo good!!! I will give it a go! Your comment about not venturing too far from the westside, reminds me of me…..when we eat out, generally we will stay in the South Bay! We live in Manhattan Beach, and there are just so many good restaurants here! However, you should really go to the Santa Monica Farmer’s Market! TERRIFIC! Also, Torrance on Crenshaw Blvd. on Saturdays!

    thanks for the recipe!

    • Gaby

      omg Manhattan Beach is one of our favorite places to visit πŸ™‚ I am OBSESSED with MB Post! Dying to try Fishing with Dynamite too πŸ™‚

      And I do go to the santa monica farmers market all the time! It’s that and Brentwood – those are my 2 go-tos!

    • Gaby

      Haven’t been to the Post yet, but certainly Simmzy’s! BEST burger in town….not to mention the blue cheese fries……..
      Thx for the recipe!

    • Gaby

      omg Simmzy’s!!! I haven’t been there in ages. Must get back these ASAP!

  16. Melissa Klotz

    How interesting!! My boyfriend lives literally at the corner of the Hollywood Farmer’s market but we don’t get to go very often. Might have to make it happen soon for all the fun celebrity watching!

    • Gaby

      oh ya! tons of fun celeb sightings – and even more fun paparazzi sightings. Those people are cray!

  17. Des

    I am LOVING your videos Gaby! And I’m also loving this salad. Could that basil vinaigrette be any prettier?

  18. I love lists, Friday! – Shutterbean

    […] Panzanella with a Basil Vinaigrette? Sign me up! […]

  19. Elen Grey | Deep in B-ville Writing Over the Garage

    Did I miss number of servings somewhere? I want to take this to a party tomorrow. Also, I’m taking Vijay’s advice, too! It looks insanely delicious.

    • Elen Grey | Deep in B-ville Writing Over the Garage

      Oh. And if I’m taking this to be served later, would it be best to make the different elements — tomatoes/croutons/dressing and combine them before serving?

    • Gaby

      Yes – I’d combine everything last minute before serving so nothing gets soggy! You could prep the tomatoes at home and package them up. Make the basil vinaigrette at home and package that up – and same with the croutons! And then just toss everything together when you’re ready to eat!

    • Elen Grey | Deep in B-ville Writing Over the Garage

      Thank you. Perfect.

    • Elen Grey | Deep in B-ville Writing Over the Garage

      It was insanely good. Everyone fell on it like wild beasts and ate every bite. The different colors of the heirloom tomatoes really made it pop. Delicious.

  20. Link Love | Hy-vee Health State of Mind

    […] A couple ways to use those yummy, ripe tomatoes: Β tomato & watermelon salad or heirloom tomato panzanella […]

  21. Sophie

    I found beautiful heirlooms at the Farmer’s Market today and immediately thought of this recipe. It will be lunch tomorrow. Can’t wait!

  22. Katelynn

    This recipe looks amazing but where in the world did you find basil vinegar?

  23. Best of food and drink this week | canada.com

    […] Meals Interrupted by Davide Luciano & Claudia Ficca (via Trendland) – Heirloom Tomato Panzanelle from What’s Gaby Cooking – Super Fresh DIY Margarita Mix from SoupAddict – Charred Corn […]