0 from 0 votes
Heirloom Tomato Panzanella
Author: Gaby Dalkin
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
For the tomatoes:
  1. Clean and cut the tomatoes into large bite sized pieces and transfer them to a bowl.
For the Croutons:
  1. Preheat the oven to 350 degrees F.
  2. Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet.
  3. Drizzle the bread with the olive oiland then sprinkle with garlic, salt, pepper and Italian seasoning.
  4. Using your hands, gently toss the croutons and make sure they are coated with all the oils and seasonings.
  5. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.
For the Vinaigrette:
  1. Combine all the ingredients for the vinaigrette in a food processor or blender and mix until smooth.
  2. Drizzle over tomatoes and croutons.