Panzanella Salad Recipe
The Mediterranean Summer Series is on fire with another incredible salad you need to make!
When it comes to heirloom tomatoes, we’re talking about the queen of all tomatoes—the absolute best tomatoes on Earth. These are the kind of tomatoes that make you say, “Oh hell yeah, I’m starting my own garden just so I can grow these!”
My dad once grew the most incredible heirloom tomatoes, and they were unbelievably flavorful. I really wish we could find the seeds he probably tucked away in one of his empty Metamucil containers. To be completely honest, I did find a mystery container of seeds and planted them… but I have absolutely no idea what vegetable is growing! Gardening with my dad’s saved seeds is like playing a real-life game of Minecraft—you never know what you’re going to get.
What is Panzanella Salad?
Panzanella is a classic Italian summer salad that celebrates the season’s best ingredients: juicy heirloom tomatoes, fragrant basil, crisp croutons, and a simple vinaigrette. It’s incredibly easy to make, and you’ll find countless variations throughout Italy.
The beauty of panzanella is that you can make it your own, but the secret to an unforgettable salad is using the freshest, highest-quality ingredients—especially perfectly ripe heirloom tomatoes. When the tomatoes are this good, they truly do all the work.
Panzanella Salad Recipe
Ingredients
- 5 large heirloom tomatoes, cut into wedges (a mix of colors works beautifully)
- Coarse sea salt
- 1 cup croutons (see notes)
- 2 tablespoons capers
- ½ shallot, thinly sliced
- 10 fresh basil leaves, torn or cut in half
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon white vinegar
- Freshly cracked black pepper
Method
- Start by making the dressing. In a small jar, combine the extra virgin olive oil, balsamic vinegar, and white vinegar. Shake or whisk until well combined, then set aside.
- Place the heirloom tomato wedges in a large serving bowl. Sprinkle with 2 pinches of coarse sea salt, pour the dressing over the tomatoes, and gently toss to coat.
- Add the croutons and lightly toss again. Let the salad rest for about 2 minutes so the croutons can absorb some of the dressing while still maintaining a slight crunch.
- Add the capers, sliced shallots, fresh basil, and a generous crack of black pepper. Gently toss once more, then transfer to a serving platter or bowl.
- Serve immediately, garnished with additional fresh basil and extra croutons, if desired.
Notes:
- You should use focaccia bread for the croutons because it adds so much flavor. But, you can always use older sourdough bread.
- Letting the juices sit inside for 10 minutes makes this salad pop.
- Adding more basil is always good!
- If you don’t have shallot, you can use red onion.
Check out more Mediterranean Summer Series recipes below.
