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
  1. Dice the heirloom tomatoes, baby cucumber, and shallot into 1-inch cubes.
  2. Finely chop the dill and basil.
  3. Slice the ciabatta bread into 1-inch cubes.
  4. Broil the bread for 1 minute per side so that it's toasted.
  5. Place into a serving dish the diced tomatoes, diced cucumber, diced shallot, chopped dill, and chopped basil, and mix together.
  6. Place the extra-virgin olive oil and red wine vinegar in a small mixing bowl, and mix together.
  7. Pour the dressing over the salad, and mix in the croutons.
  8. Serve immediately, and enjoy!