Heirloom Tomato Panzanella Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 (Servings)
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Calories
227 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Italian, International
Heirloom Tomato Panzanella Salad
Description
To prepare this salad, sturdy bread pieces are tossed with olive oil, garlic powder, salt, and pepper, then roasted until golden and crisp, creating flavorful croutons. Juicy heirloom tomatoes are salted and drained to release excess liquid. The salad incorporates fresh basil and peppery arugula microgreens, adding herbal and slightly spicy notes. Optional cashew ricotta provides a creamy contrast.
The vinaigrette blends minced garlic, reserved tomato juice, balsamic vinegar, olive oil, and salt to dress the salad, enhancing the natural sweetness of the tomatoes and the crunchiness of the toasted bread. This combination produces a refreshing and satisfying dish with diverse textures and layers of flavor.
This salad can serve as a light meal or a side dish. Customizable components like nut cheeses allow it to suit various dietary needs. The reserved tomato juice can be saved for use in other dishes such as tomato soup.
Ingredients
CROUTONS
- 2 cups bread such as sourdough // if gluten-free, use gluten-free bread or omit, day old, sturdy, torn into 1/2-inch pieces
- 2 tsp olive oil
- 1/4 tsp garlic powder
- 1 healthy pinch each salt sea salt
- 1 healthy pinch each black pepper sea salt
SALAD
- 4 large heirloom tomato cut into bite-size pieces
- 1 tsp salt sea salt
- 1/2 cup basil fresh leaves, loosely packed, roughly chopped
- 1 cup arugula microgreens (or other microgreens)
- 1/2 cup cashew ricotta or almond ricotta or macadamia nut cheese (optional)
VINAIGRETTE
- 1 large clove garlic minced or pressed
- 1 pinch salt sea salt
- 2 Tbsp tomato juice (reserved from straining the tomatoes)
- 2 Tbsp balsamic vinegar
- 3 Tbsp extra-virgin olive oil
Instructions
- CROUTONS: Preheat the oven to 400 F (204 C) and set out a bare baking sheet.
- On the baking sheet, toss the bread pieces with 2 tsp olive oil (adjust amount if altering number of servings), garlic powder, and salt and pepper to coat. Roast for 10-15 minutes, until golden, then remove from the oven and let cool.
- TOMATOES: Place the tomatoes in the basket of a salad spinner or in a large fine mesh strainer set over a mixing bowl. Add 1 tsp salt (adjust amount if altering number of servings) and toss to coat the tomatoes in the salt. Let the tomatoes drain for 10 minutes and save the liquid.
- VINAIGRETTE: To a small bowl, add minced or pressed garlic, pinch of salt, reserved tomato juice, balsamic vinegar, and olive oil and whisk until smooth. Taste and adjust as needed, adding a pinch of salt for balance, more garlic for bite, or more olive oil to mellow the flavors. Any leftover tomato juice can be reserved for adding to tomato soup or Bloody Marys (there shouldn’t be much).
- SALAD: Add the strained tomatoes, chopped basil, and vinaigrette to a large serving bowl and toss to combine. When ready to serve, add croutons, microgreens, and vegan ricotta (optional) and toss lightly to incorporate.
- Best enjoyed right away to maintain the croutons’ crunch, but will keep for 3 days in the refrigerator stored separately. Not freezer friendly.
Notes
- Nutrition is estimated using sourdough bread and excluding optional vegan ricotta.
- Use day-old, sturdy bread for the best crouton texture; gluten-free bread or omitting bread works as needed.
- Reserve tomato juice from the draining step for dressings or other recipes like tomato soup or cocktails.
- Adjust seasoning of vinaigrette to balance garlic, acidity, and oil according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227 | 11% |
| Carbohydrates | 23.4g | 8% |
| Protein | 5g | 10% |
| Fat | 13.6g | 21% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 9.2g | 46% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 796mg | 33% |
| Potassium | 532mg | 11% |
| Fiber | 3.1g | 12% |
| Sugar | 7.6g | 15% |
| Vitamin A | 1855IU | 37% |
| Vitamin C | 32.4mg | 36% |
| Calcium | 57.5mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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