Mary’s Heirloom Tomato Panzanella Salad
When my garden is bustling with vine-ripened tomatoes and fragrant basil, I love creating dishes that let these ingredients shine. One of my all-time favorites is this panzanella salad recipe. It's incredibly easy to make and always a hit with my family. Plus, it's a fantastic way to use up any extra bread you may have laying around! So grab your forks and knives and let’s dive into this delicious summer salad.
What is panzanella salad?
Panzanella salad is a traditional Italian bread salad that celebrates the bounty of ripe, juicy tomatoes. It’s a delightful combination of toasted bread cubes, juicy heirloom tomatoes, and fresh basil, all topped off with a zesty homemade vinaigrette. The bread soaks up all the wonderful flavors while still providing a satisfying crunch.
Is panzanella salad healthy?
It’s called a salad, but it’s made of bread. So is this panzanella salad recipe actually healthy? The answer is “Yes and no.” My panzanella is made with over two pounds of fresh, juicy tomatoes, some cucumber and shallots, mozzarella, fresh herbs, and olive oil. That means it actually has a lot of nutrition in it—carbs, protein, vitamins and minerals, and of course, some good, healthy fat. While it wouldn’t be healthy to eat panzanella for every meal (just like any food), it makes a great side for all your summer spreads and favorite Italian dishes. What kind of bread should you use for panzanella salad?
I use a nice rustic loaf of Italian bread (or ciabatta) to make my bread cubes. I crisp them up in the oven or in a cast iron pan—it’s really easy. This recipe truly comes in handy when you have too much bread and don't know what to do with it. It also makes a great side dish for a barbecue or potluck.
The best ingredients make the best fresh salads.
The true stars of this summer salad recipe are fresh, ripe tomatoes and fresh basil from my garden. Heirloom tomatoes are special because their seeds are passed down through generations, preserving their unique flavors and vibrant colors. You’ll find a beautiful array of colors, from yellow and orange to green, red, and even chocolate brown. Each variety has its own unique taste, making every bite of this salad a new experience.
What is an heirloom vegetable or fruit?
Heirloom tomatoes are treasured for their diverse colors and flavors, thanks to seeds passed down through the generations. Another thing that makes heirloom tomatoes unique is that they are open-pollinated. This natural process, free from fertilizers and pesticides, ensures the tomatoes retain their natural flavor. So yes, they really do taste better than your typical grocery store varieties! Some popular heirloom varieties include Cherokee Purple, Black Cherry, Brandywine, Green Zebra, Oxheart, and Black Krim. I say splurge on some heirloom tomatoes—they really do taste better.
Where to Find Heirloom Tomatoes
These days, heirloom tomatoes are widely available. You can find them at most grocery stores—I find that Trader Joe’s and Whole Foods usually carry a good variety. For the freshest tomatoes, visit your local farmers' market and get them straight off the vine. Trust me, you’ll taste the difference!
If you’re looking for more heirloom tomato recipes, check out my Heirloom Tomato Quiche recipe (one of my most favorite breakfast dishes). I hope you enjoy making and sharing this delightful Panzanella Salad as much as I do. Happy cooking!
Pro Tip: How to Make the Perfect Crispy Bread Cubes
The secret to a perfect Panzanella Salad is preparing the bread cubes just right. You want them crisp enough to absorb the dressing without becoming too hard. Here’s how I do it:
Oven Method
Preheat your oven to 350°F. Toss the bread cubes with a little olive oil and spread them on a parchment-lined baking sheet. Bake for 10 to 12 minutes until they are crisp and lightly toasted. Remove from the oven and let them cool.
Skillet Method
Toss the bread cubes with olive oil and heat a cast iron skillet over medium heat. Add the bread cubes and turn them occasionally until they are crisp and light brown. Be careful not to burn them! Depending on your skillet size, you may need to do this in batches.
Bringing It All Together
Once your bread cubes are ready, it’s time to assemble the salad. I love getting heirloom tomatoes in multiple different colors for a visually appealing and flavorful mix. Chop the tomatoes into bite-sized pieces and let them drain in a strainer to remove excess moisture. Next you’ll transfer the tomatoes to a bowl and add sliced cucumbers, thinly sliced shallots, and fresh thyme leaves. You can use onions in place of the shallots but I would encourage you not to. Shallots taste similar to onions, but they have a subtly garlicky finish that adds depth of flavor to the salad.
The dressing is a simple yet flavorful blend of red wine vinegar, Dijon mustard, minced garlic, finely minced shallots, olive oil, salt, and pepper. Toss everything together with the bread cubes and let the salad sit for 30 minutes to allow the flavors to meld. Just before serving, you can add fresh mozzarella pearls and basil leaves, and toss it all together gently.
Mary’s Heirloom Tomato Panzanella Salad Recipe
Ingredients
- Half of a rustic Italian bread or ciabatta bread (about 5 ounces), cut into 1½-inch cubes
- 2 to 3 tablespoons extra-virgin olive oil
- 2½ pound tomatoes, preferably heirloom tomatoes of various colors
- 1 cucumber
- 2 shallots, peeled and thinly sliced
- 1 teaspoon fresh thyme leaves
- 4 to 6 ounces fresh mozzarella pearls (to taste)
- ½ cup packed basil leaves cut in a chiffonade
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 large garlic cloves, minced
- 1 shallot, finely minced
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- A pinch of salt
- A grind of fresh black pepper
- Finely grated fresh Parmesan cheese using a wedge of cheese and a microplane
Instructions
- Place the bread cubes in a mixing bowl and drizzle with 2 tablespoons of extra-virgin olive oil. Toss to combine. If you feel you need a little more olive oil, sprinkle in the additional tablespoon. You can crisp the bread cubes in the oven or in a cast iron skillet (check out my pro tip for directions). It’s best to prepare the bread no more than 1 hour before putting the salad together.
- I love getting tomatoes that are different colors. Heirloom varieties can range from yellow and orange to green and even a chocolate brown color. Chop the tomatoes into ½-inch pieces and place them in a strainer over a large mixing bowl. You want to make sure the salad doesn’t get too much tomato juice. You can keep the juice for another use or discard it. Transfer the drained tomatoes into a large mixing bowl.
- Peel the cucumber using a vegetable peeler. Slice the cucumber in half. Using a teaspoon, gently go down the center of the cucumber to remove and discard seeds. Cut the cucumber into thin, half-moon slices and add it to the bowl with the tomatoes.
- Slice the peeled shallots into very thin slices. Add the sliced shallots and thyme leaves to the bowl with the tomatoes and cucumber.
- Place all the dressing ingredients into a jar with a tight fitting lid. Shake the jar to combine the ingredients.
- Add the bread cubes to the bowl with the tomatoes and cucumber. Add the dressing and toss to combine. Cover the salad loosely with plastic wrap and let rest at room temperature for 30 minutes.
- When ready to serve, add the fresh mozzarella pearls and basil leaves. Toss gently to distribute them throughout. Transfer to a serving bowl. If desired, top with a little freshly grated Parmesan.
