Heirloom Tomato Panzanella

Panzanella began as thrifty Tuscan kitchen wisdom: day-old bread revived by ripe summer tomatoes. This version leans on mixed heirloom tomatoes and crisp-toasted ciabatta cubes tossed with olive oil, red wine vinegar, basil, and a bright crunch of cucumber and onion.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 8g protein
• 42g carbs
• 16g fat

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Ingredients

• 2 lb mixed heirloom tomatoes (red, yellow, green, striped)
• 6 cups cubed day-old crusty ciabatta or sourdough
• 1/3 cup plus 2 Tbsp extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 garlic clove
• 1 cup packed fresh basil leaves
• 1/4 cup chopped fresh parsley
• 1 medium English cucumber
• 1/2 small red onion
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp capers, drained

Instructions

1. 1Preheat the oven to 375°F and line a rimmed baking sheet with parchment. Tear or cut the bread into bite-size cubes and toss them on the sheet with a drizzle of olive oil until lightly coated.
2. 2Bake the bread cubes 12 to 15 minutes, tossing once, until golden and crisp at the edges but still a little chewy inside; set aside to cool slightly.
3. 3While the bread toasts, core the heirloom tomatoes and cut them into irregular chunks and wedges so you get a mix of juicy pieces and firmer bits; place them in a large mixing bowl.
4. 4Sprinkle the tomatoes with salt and let them sit 5 minutes so their juices begin to pool; this becomes the base of the dressing.
5. 5Finely grate or mince the garlic and whisk it with red wine vinegar, the remaining olive oil, black pepper, and a pinch more salt in a small bowl until emulsified.
6. 6Thinly slice the red onion and cucumber; add both to the tomatoes along with the capers, torn basil, and chopped parsley.
7. 7Pour the vinaigrette over the tomato mixture and toss gently so every piece is glossy; taste and adjust acid or salt if needed.
8. 8Add the warm toasted bread cubes and fold everything together, pressing lightly so the bread soaks up the tomato juices without turning fully soggy.
9. 9Let the panzanella rest 8 to 10 minutes at room temperature so the bread softens just enough while staying textured.
10. 10Give one final toss, scatter a few extra basil leaves on top, and serve immediately in shallow bowls while the contrast of crisp and juicy is still lively.