Panzanella Restaurant Salad With Heirloom Tomatoes

Total Time
12mins
Prep 10 mins
Cook 2 mins

This recipe is from Panzanella Ristorante & Bar in Los Angeles.

Ingredients Nutrition

Directions

  1. Drizzle bread with 2-3 tablespoons of extra-virgin olive oil and toast. Set aside.
  2. In a large bowl, unevenly cut tomatoes over the bowl, add cucumbers, red onion, basil, salt and pepper; toss together.
  3. Add remaining extra-virgin olive oil, red wine vinegar and water; then toss together.
  4. Taste and adjust seasonings accordingly.
  5. Before serving, add toasted ciabatta bread and toss together. Drizzle with extra-virgin olive oil and garnish with a basil leaf.