Heirloom Tomato Panzanella Recipe
Prep Time:
10 minutes
Cook Time:
1 minute
Servings:
3 Servings
Ingredients
4 heirloom tomatoes, diced into 1-inch cubes
1 baby cucumber, diced into 1-inch cubes
1 shallot, diced into 1-inch cubes
¼ cup fresh dill, finely chopped
¼ cup fresh basil, finely chopped
1 (5-inch) loaf of ciabatta, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Directions
Dice the heirloom tomatoes, baby cucumber, and shallot into 1-inch cubes.
Finely chop the dill and basil.
Slice the ciabatta bread into 1-inch cubes.
Broil the bread for 1 minute per side so that it's toasted.
Place into a serving dish the diced tomatoes, diced cucumber, diced shallot, chopped dill, and chopped basil, and mix together.
Place the extra-virgin olive oil and red wine vinegar in a small mixing bowl, and mix together.
Pour the dressing over the salad, and mix in the croutons.
Serve immediately, and enjoy!