Panzanella, the Perfect Summer Salad
This Italian panzanella recipe is my new go-to summer tomato salad. It’s a delicious way to use up ripe tomatoes from your garden or those heirloom tomatoes you just picked up from the farmer’s market.
Now, I love a simple bowl of sliced tomatoes and avocado or a cucumber, tomato, and squash salad with vinegar and oil and a little salt and pepper. Caprese salad with fresh mozzarella is another simple way to server your garden tomatoes and get a little protein with them. But when you’re craving the carb-y crunch of croutons, this panzanella recipe is the way to go.
This simple yet flavorful tomato salad combines the freshness of heirloom tomatoes with the crunch of sourdough croutons, making it the perfect addition to your summer menu. You can serve it as a side dish or as a light, refreshing main course.
Ingredients for Simple Tomato Salad Recipe
The reason this panzanella recipe is so successful is that all the ingredients are fresh and at their peak. Garden fresh tomatoes are a must (or farmer’s market). The juices are soaked up by the crunchy sourdough croutons and they need to be sweet and perfectly ripe. I’ve added white corn for additional sweetness and crunch. The basil gives fresh flavor, and the onion adds a little bite!
If you don’t have a garden, your farmers market should have all the ingredients, and most will even have fresh sourdough bread. If not, your local grocery store bakery will carry it. I like to tear the bread apart instead of cutting it. The torn pieces of bread have more ragged edges to get crisp!
- 8 heirloom tomatoes ripe but firm, cored, and cut into 2-inch chunks — remember to chunk the tomatoes or cut them into wedges rather than slice them. Grape tomatoes or cherry tomatoes aren’t the best fit for this recipe because you want big, juicy tomatoes to flavor the croutons.
- 1 ear of corn cut from the cob
- 1 red onion thinly sliced
- 4 garlic cloves minced and divided
- 4 tablespoons balsamic vinegar (red wine vinegar or white wine vinegar could be substituted if necessary)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil and extra for drizzling
- Kosher salt and freshly ground black pepper to taste
- Bunch of fresh basil leaves — about 1/2 cup, plus more for garnish; you could also garnish your tomato salad with parsley, dill, or other fresh herbs if desired.
- 1 loaf of crusty sourdough bread
Step-by-Step Instructions
1. Preheat Your Oven
- Preheat your oven to 400 degrees Fahrenheit. This will ensure your croutons come out perfectly golden and crunchy.
2. Prepare the Tomato Mixture
- In a large bowl, combine the heirloom tomatoes, corn, red onion, 2 minced garlic cloves, 2 tablespoons of the vinegar, 2 tablespoons of olive oil, 1 tablespoon of salt, and 1/2 tablespoon of pepper.
- Tear the basil leaves over the tomato mixture, toss well, and set aside to let the flavors meld together.
3. Make the Sourdough Croutons
- Tear the sourdough bread into 2-inch chunks and place them in a medium-sized bowl.
- Drizzle 1/4 cup of olive oil and the remaining 2 minced garlic cloves over the bread.
- Season with 1 tablespoon of salt and 1/2 tablespoon of pepper, tossing to coat the bread evenly.
- Spread the bread chunks in a single layer on a baking sheet and bake for 10-12 minutes, or until the croutons are golden brown on the outside.
4. Assemble the Salad
- Once the croutons are ready, transfer them onto a platter.
- Pour the tomato mixture over the croutons and gently toss to combine.
- Drizzle a little more olive oil and the remaining 2 tablespoons of balsamic vinegar over the top for added flavor.
- Garnish with a few torn basil leaves for a fresh, aromatic finish.
5. Serve Immediately
- For the best texture and taste, serve your panzanella salad right away. This ensures the croutons remain crunchy while soaking up the delicious tomato juices. If you want to make ahead, you can store the tomato mixture in the refrigerator and then add the croutons just before serving. Luckily, you’re not likely to have leftovers of this delicious salad.
Love Language of the South.
Tips for the Best Tomato Salad
- Tomato Selection: Use a mix of colorful heirloom tomatoes for a vibrant and visually appealing salad.
- Bread Choice: A crusty sourdough loaf works best for croutons as it provides the perfect texture and flavor.
- Seasoning: Adjust the salt and pepper to your taste, ensuring a balanced and flavorful salad.
Summer Panzanella Salad
Ingredients
- 8 heirloom tomatoes, ripe but firm, cored and cut into 2-inch chunks
- 1 ear of corn cut from the cob
- 1 red onion, thinly sliced
- 4 garlic cloves, minced and divided
- 4 tablespoons balsamic vinegar, divided
- 2 tablespoons extra-virgin olive oil plus 1/4 cup for croutons and more for drizzling
- Kosher salt and freshly ground pepper to taste
- Bunch of basil leaves, about 1/2 cup plus more for garnish
- 1 loaf crusty sourdough bread
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, place tomatoes, corn, onion, 2 cloves of the garlic, 2 tablespoons of the vinegar, 2 tablespoons olive oil, 1 tablespoon of salt and 1/2 tablespoon of pepper. Tear the basil leaves over the tomatoes, toss well, and set aside.
- In a medium-sized bowl, tear the bread into 2-inch chunks. Drizzle 1/4 cup olive oil and the other 2 cloves of garlic over the bread. Season with 1 tablespoon salt and 1/2 tablespoon of pepper. Toss the bread to evenly coat and adjust seasoning to your liking. On a baking sheet, spread bread chunks in a single layer and bake until the croutons are golden brown on the outside, about 10-12 minutes.
- Remove from the oven onto a platter. Pour tomato mixture over the croutons and toss. Drizzle a little olive oil and the remaining 2 tablespoons of balsamic vinegar over the top along with a few torn basil leaves and serve immediately.
