Name: This Tomato Bread Salad is a Summer Dream!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cups crusty bread (French bread or artisan rustic bread), cut into 1-inch pieces; 1/4 cup olive oil, divided; 4 heirloom tomatoes, cut into 1-inch pieces; 1 cup cucumbers, sliced; 1 ear corn (uncooked), sliced off the cob; 1/2 red onion, thinly sliced; 2 tablespoons fresh basil, chiffonade; 1/2 cup kalamata olives, sliced; 2 tablespoons balsamic vinegar; 1 teaspoon kosher salt

Tomato bread salad, often known as Panzanella, is a quintessential summer dish that celebrates the bounty of fresh produce. This recipe focuses on creating a harmonious blend of textures and flavors, from the crunch of toasted bread to the burst of ripe tomatoes. It’s a fantastic way to utilize leftover crusty bread and garden-fresh vegetables. I always look forward to making this tomato bread salad when heirloom tomatoes are at their peak. The key to a truly outstanding panzanella lies in the quality of your ingredients, especially the bread and the tomatoes. This version is designed to be effortlessly delicious and a vibrant addition to any meal.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

This Tomato Bread Salad is a Summer Dream!

Tomato Bread Salad: craft this refreshing rustic panzanella featuring crispy bread and juicy heirloom tomatoes. Perfect for summer gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6

Course: Salad

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

4 cups crusty bread (French bread or artisan rustic bread), cut into 1-inch pieces
1/4 cup olive oil, divided
4 heirloom tomatoes, cut into 1-inch pieces
1 cup cucumbers, sliced
1 ear corn (uncooked), sliced off the cob
1/2 red onion, thinly sliced
2 tablespoons fresh basil, chiffonade
1/2 cup kalamata olives, sliced
2 tablespoons balsamic vinegar
1 teaspoon kosher salt

Method

Preheat oven to 400 degrees Fahrenheit.
Place the bread cubes on a sheet tray, drizzle with 2 tablespoons of olive oil and toss to coat.
Bake for 12-15 minutes or until golden and set aside to cool.
Place the tomatoes, cucumber, corn, onion, basil, olives and cooled bread in a large bowl.
In a small bowl, whisk the remaining 2 tablespoons of olive oil, balsamic vinegar, and kosher salt. Pour this dressing onto the salad and toss to coat.
Serve immediately or let flavors meld for a bit before serving.

Notes

– For the crispiest bread, ensure it’s slightly stale before toasting. This prevents it from getting soggy too quickly when mixed with the dressing and vegetables.
– Don’t overmix the salad once the dressing is added. Toss gently to coat, allowing the bread to absorb some flavor without becoming mushy.
– Make this salad up to 2 hours in advance. For best results, add the dressing just before serving to maintain the bread’s texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the bread will soften.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the crispiest bread, ensure it’s slightly stale before toasting. This prevents it from getting soggy too quickly when mixed with the dressing and vegetables.
Don’t overmix the salad once the dressing is added. Toss gently to coat, allowing the bread to absorb some flavor without becoming mushy.
Make this salad up to 2 hours in advance. For best results, add the dressing just before serving to maintain the bread’s texture. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the bread will soften.

Embrace the flavors of summer with this delightful Tomato Bread Salad. It’s a simple yet elegant dish that brings fresh ingredients to the forefront. Enjoy creating your own version and savoring every bite!

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