Heirloom Tomato Panzanella Salad

20 Aug

One of our favorite restaurants in Ft. Lauderdale serves wonderful Panzanella salad (Tuscan style bread salad). Our friends gave us a basket full of beautiful heirloom tomatoes, and I wanted  to re-create Panzanella salad  with my own twist.


  • 2 cups torn pieces of  rustic peasant bread (whole grain), 1 to 1 1/2 inches wide
  • 2 tablespoons olive oil
  • Kosher salt and cracked black pepper

In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake in 300 degree oven for 7 to 10 minutes, until slightly crisp. Cool completely uncovered.


  • 1/4 cup red wine vinegar
  • 2 tsp drained capers
  • 2 tsp grated lemon zest
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
  • 2 cups of fresh lettuce leaves, chopped
  • 1/4 cup chopped fresh basil leaves

In a large bowl, whisk together the vinegar, capers, zest, and garlic.  Whisking constantly, add the oil. Season with the salt and pepper. Add the tomatoes chopped lettuce, basil and bread to the vinaigrette, toss gently.

I once and a while hit a home run, but this one was a grand slam.  My husband who eats salads out of obligation went for seconds by choice.



One Response to “Heirloom Tomato Panzanella Salad”

  1. DelicousBalance August 22, 2013 at 12:42 am #

    This looks awesome! There were SO many perfect heirlooms at our farmer’s market last weekend! I’ll have to give this recipe a try! Thanks for sharing 🙂

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