Heirloom Tomato Panzanella

Heirloom Tomato Panzanella created by Jonathan Melendez

Adapted from Ina Garten. Barefoot Contessa (House Beautiful)

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
  • For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
  • 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.
  • Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
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RECIPE MADE WITH LOVE BY

@MsPia
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@MsPia
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"Adapted from Ina Garten. Barefoot Contessa (House Beautiful)"

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  1. PJ1971
    This is one of our favorite summer meals. You can add just about anything to this...olives, artichoke hearts, scallions, etc. I sometimes toss cubed (bite-size) sourdough with high grade olive oil and S&P, then toast in the oven for 10-15 minutes. Allowing this to sit for 20-30 minutes really makes a difference!
  2. krichardandjean
    I haven't made it yet, but it must be pretty good because it is identical to Ina Garten's recipe and she had 207 five star reviews. However she cut her bread in 1" cubes and I think I prefer the slices in this recipe.
  3. Jonathan Melendez
    Heirloom Tomato Panzanella Created by Jonathan Melendez
  4. Jonathan Melendez
    Heirloom Tomato Panzanella Created by Jonathan Melendez
  5. Jonathan Melendez
    Heirloom Tomato Panzanella Created by Jonathan Melendez
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