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