Heirloom Tomato Panzanella Recipe

An Heirloom tomato salad with grilled bread, basil, bell peppers, red onion, capers tossed in vinaigrette. A great way to use up your garden vegetables and serve a fresh taste for any patio party.
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  • 3 tablespoons olive oil
  • 1 loaf French bread, sliced
  • 1/2 teaspoon Kosher salt
  • 2 Heirloom tomatoes, chunked
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, sliced
  • 2 red, green or yellow bell peppers, seeded, cubed
  • 1/2 red onion, thinly sliced
  • 20 basil leaves, coarsely chopped
  • 3 tablespoons capers, drained
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons champagne vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
15 mins
Heat stove-top grill. Brush bread with olive oil, sprinkle with salt. Grill for 5-8 minutes on each side, until nicely browned.

Meanwhile, in a small bowl whisk vinaigrette ingredients together.

In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables on a platter.

Drizzle the bread with remaining vinaigrette and add to the platter. Serve immediately or allow the salad to sit for about 1/2 hour for the flavors to blend.

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Heirloom Tomato Panzanella Recipe Reviews

heirloom tomato panzanella

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jwc User
Rating of 5 out of 5.0 stars
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"This is the salad you need to make! I cubed the bread and baked in the oven to crisp since I like the bread mixed in with the salad on a panzanella. It doesn't keep as well this way thought, but no worries since there won't be any leftover!"
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