Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Heirloom Tomato Panzanella
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Mustard-Anchovy Vinaigrette:

Directions

Preheat the oven to 350 degrees F.

In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.

Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.

Mustard-Anchovy Vinaigrette:

Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper. 

More from:

The Kitchen

IDEAS YOU'LL LOVE

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Ricotta-Stuffed Zucchini Blossoms with Panzanella

Recipe courtesy of Anne Burrell

Tomato Soup With Parmesan Croutons

Recipe courtesy of Ree Drummond

Country Meatloaf with Tomato Relish

Recipe courtesy of Tyler Florence

BPT (Bacon, Pimiento and Tomato Sandwich)

Recipe courtesy of Trisha Yearwood

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Nashville-Style Hot Chicken Sandwich

Recipe courtesy of Jeff Mauro

Avocado-Tomato Salad with Bacon and Blue Cheese

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking