Recipe courtesy of Geoffrey Zakarian

Heirloom Tomato Panzanella

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


Mustard-Anchovy Vinaigrette:


  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.