Heirloom Tomato Panzanella

READY IN: 40mins
Recipe by MsPia

Adapted from Ina Garten. Barefoot Contessa (House Beautiful)

Top Review by Columbus Foodie

Stayed fairly true to the original, but made a couple of changes: used more varieties of heirloom tomatoes, used whatever color bell peppers I had, grilled the bread on the BBQ grill for less time instead of on the stovetop, omitted the capers, and finished the whole dish with a drizzle of balsamic glaze. Excellent combination of flavor, and love the added texture of the crispy bread, which doesn't dissolve under the vinaigrette, thankfully. Will probably make this again.

Ingredients Nutrition


  1. Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
  4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

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