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Heirloom Tomato Panzanella

Serves 8
Time 35 min
For this rustic salad, cubes of bread are toasted until golden then tossed with a tumble of juicy heirloom tomatoes and cucumbers and a sprinkling of punchy lime salt. Immediately after assembly, the bread retains some of its crunch, but as the salad stands, the bread will soften as it soaks up more of the dressing and tomato juices. Both options are delicious.
Special Diets:
Ingredients
  • 1/2 loaf day-old sourdough bread, cubed (about 8 cups)
  • 1 1/2 teaspoon fine sea salt, divided
  • Zest and juice of 1 lime, divided
  • 2 tablespoons white balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1/4 tablespoon ground black pepper
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 4 large heirloom tomatoes, ideally several colors (just over 2 pounds total)
  • 1 large cucumber, peeled and sliced into half rounds
  • 3/4 cup loosely packed fresh basil leaves
  • 6 ounces goat cheese crumbles
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Method

Preheat the oven to 350F.

Place bread cubes in a single layer on a baking sheet.

Bake until golden and dry throughout, 20 to 25 minutes; set aside to cool completely.

In a small bowl, combine 1 teaspoon salt with lime zest; set aside.

In a large salad bowl, whisk together lime juice, balsamic vinegar, olive oil, remaining 1/2 teaspoon salt and pepper.

Add shallot and toss to combine; set aside.

Core tomatoes, slice them into thick wedges and slice the wedges in half.

Add tomatoes and cucumber to the bowl and toss to combine.

Add bread cubes and toss very well, until all bread is coated with dressing.

Tear basil leaves into large pieces, add to bread mixture and toss again.

Divide salad among serving plates and garnish with a sprinkle of lime salt and goat cheese crumbles.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 loaf day-old sourdough bread, cubed (about 8 cups)
  • 1 1/2 teaspoon fine sea salt, divided
  • Zest and juice of 1 lime, divided
  • 2 tablespoons white balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1/4 tablespoon ground black pepper
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 4 large heirloom tomatoes, ideally several colors (just over 2 pounds total)
  • 1 large cucumber, peeled and sliced into half rounds
  • 3/4 cup loosely packed fresh basil leaves
  • 6 ounces goat cheese crumbles
Shop with Prime

Exclusively for Prime members in select ZIP codes.