Go Back
Print Recipe
0 from 0 votes

Heirloom Tomato Panzanella

Author: Gaby Dalkin

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.