Heirloom tomato and green leaf panzanella salad
A vibrant and refreshing salad, combining juicy red heirloom tomatoes, crispy green leaves, and crunchy panzanella breadcrumbs.
Instructions
- 1
- 2
- 3
Prepare the Bread and Tomatoes
- Preheat your oven to 180°C (350°F). Toss the breadcrumbs in olive oil and toast in the oven until golden brown. Next, slice the heirloom tomatoes and season with salt and pepper.
- Prepare the Bread and Tomatoes
- Preheat your oven to 180°C (350°F). Toss the breadcrumbs in olive oil and toast in the oven until golden brown. Next, slice the heirloom tomatoes and season with salt and pepper.
- Assemble the Salad
- In a large salad bowl, mix together the green leaves, sliced tomatoes, and toasted breadcrumbs.
- Add the Dressing
- Drizzle the salad with olive oil and balsamic vinegar. Toss well to coat everything in the dressing.
- Add Basil and Serve
- Just before serving, tear fresh basil leaves and scatter over the salad. Serve immediately.
Recipe notes
- For best results, use day-old bread. Fresh bread may not give you the same crispy texture.
- Heirloom tomatoes give this salad a unique flavor and color, but you can use any tomatoes you have on hand.
- Dressing: Adjust the balsamic vinegar and olive oil measurements to suit your taste.
- This salad is best served fresh. If you want to prepare it ahead, add the dressing and basil just before serving to keep the leaves and breadcrumbs crunchy.
Ingredients
Scaled from 1 serving
Measurement system
- 2 cups breadcrumbs or torn day-old bread
- 4 tablespoons olive oil, divided
- 4 red heirloom tomatoes, sliced
- 4 cups mixed green leaves
- Pinch of salt and pepper to taste
- 1 cup fresh basil leaves
- 2 tablespoons balsamic vinegar