Heirloom Tomato Panzanella

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The crutons are the thing that transforms this from being "just another panzanella" salad to a really great panzanella salad! Delicious twist in this recipe by treatment of the bread turned into crutons. And the crutons are great made all by themselves to serve as "nibbles" along with wine. (In which case you'll want to cut the crutons just a bit larger. I've found we prefer the crutons made with something like baguette with the crust left on. (With apologies to the remarkable Chef Chiarello for our modification. Also, like another reviewer, as long as you toss and serve this salad and don't let it sit for a long time, we didn't find any detriment to leaving skin on and seeds in the tomatoes either. 'Tis the season right now for an abundance of heirloom tomatoes. Give this recipe a try with some...it is a yummy salad indeed. And any season is a god time for the crutons!

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Made this dish 3 times already and it is delicious. The mini heirloom tomatoes from Trader Joes is the best. The seasoning for the crouton are so tasty. However the crouton that get more butter on them may take a few extra minutes to bake!

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A perfect recipe for fresh tomatos. I didn't peel or remove the seeds and I don't think the recipe suffered.

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For a huge Easter dinner with the family, we were asked to bring a "springy" side-dish. Knowing that everyone had already covered the "springy" vegetables, I decided to try this recipe, instead of the usual holiday starches. I remembered making this reicpe a couple of summers ago. Huge hit! With the "fancy-looking" shaved parmesean, arugula, and fresh herbs, everyone thought I had spent hours making it. Very simple and light. Family is looking forward to this dish for our summer get-togethers.

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I really loved this idea and the flavors. However, the recipe calls for you to drain the liquid and I feel that the bread would have been better and less dry if it had something to soak up. Also,the recipe calls for the Arugula to be on top of the bread and tomato mixture, I watched people eat it and it was ackward to get on the fork. I think I will try the lettuce underneath next time and I will not drain off all of the juices from the tomato - but none-the-less, it was delicious.

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We made this with our crop of heirloom tomatoes. We used Kosmonaut Volkoff and Paul Robesons. It was fantastic. And I could just eat and eat those croutons.

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I made this for a dinner party. I didn't use heirloom tomatoes but used just picked vine ripe red and yellow tomatoes. I used a ciabatta loaf for the croutons. It was so good, it got raves. I will make it often!

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An all time favorite salad of mine, I recently visited family in Anchorage and we decided to have a "cook off" where everyone chose dishes to prepare and we rated everyone's dishes at the end of the meal. This salad won... :o

A simple and delicious salad, yet I love how you can be creative with the presentation of the dish (which was part of our rating in the cook off. I just love this salad - especially the way the croutons are prepared. The result is so flavorful and really adds to the salad's impact. I highly recommend!

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What a fantastic recipe! I especially loved the croutons. I can't wait to make this again. By far, the best salad I've ever had! PS- I left the crust on the croutons to save time and it was delicious! I also used the leftover bread to make some garlic bread by putting butter on it, some garlic powder, and cooking it in the oven for 5 minutes. Delicious!

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I made this recipe as written and my husband and I thought it was outstanding! The only thing I didn't do was garnish with the arugula (because I didn't have any, and it was still excellent. Such a great way to use all those summer tomatoes!