Welcome the warmth of summer with a dish that celebrates the season's freshest bounty. Our Panzanella is a vibrant medley of heirloom tomatoes, and aromatic basil, combined with rustic bread to soak up all the delicious flavors. This traditional Italian salad is not just beautiful to look at but a delight for the palate, making it the perfect addition to any summer meal. Light yet satisfying, it’s a dish that speaks of long, sunny days and leisurely outdoor dining. Whether you’re hosting a garden party or enjoying a quiet meal at home, this Panzanella is sure to bring a bit of sunshine to your table.

Panzanella Recipe 

Ingredients

• 4 cups of day-old crusty bread, cut into 1-inch cubes
• 2 cups heirloom tomatoes, cut into bite-sized pieces
• 1/2 red onion, thinly sliced
• A handful of fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Steps

1. First, we prepare the bread. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast for 10-15 minutes until they are golden and crisp. Let them cool completely.

2. In a large bowl, combine the heirloom tomatoes, and red onion and basil. For the dressing, in a small bowl, whisk together the olive oil and red wine vinegar. Season generously with salt and pepper to taste.

3. Add the toasted bread cubes to the bowl with the vegetables.

4. Drizzle the dressing over the salad and toss gently to combine. Allow the bread to soak up the flavors for a few minutes. Just before serving, sprinkle more torn basil leaves over the salad. Give it a final gentle toss. Enjoy this Panzanella as a standalone dish or pair it with your favorite grilled meats or fish.

The fresh ingredients and simple preparation from this recipe make it a perfect addition to any meal, bringing a burst of seasonal flavors with every bite. Enjoy!