Heirloom Tomato Panzanella

Save Recipe
  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe


3 cups torn Tuscan bread (1 1/2-inch pieces)

1/2 cup olive oil

Kosher salt and freshly cracked black pepper

1/2 cup sliced English cucumbers (peeled and seeded)

1/2 cup finely julienned red onions

1/4 cup fresh parsley leaves

2 tablespoons Spanish capers, rinsed

2 tablespoons roughly chopped Tuscan olives

1/2 teaspoon finely minced garlic

6 fresh basil leaves, chopped

4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)

3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed

Mustard-Anchovy Vinaigrette:

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/2 teaspoon chopped garlic

1/2 teaspoon chopped shallots

4 salt-packed anchovies, rinsed

1 1/2 cups grapeseed oil

Kosher salt and freshly cracked black pepper


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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:

Yield: 2 cups
  1. 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.