Panzanella salad is perfect for a hot summers day! Easy to make and loaded with flavor from the juicy ripe heirloom tomatoes.
for the dressing
- 2 tbsp balsamic vinegar
- 5 tbsp extra virgin olive oil
- 1 tbsp toasted almonds chopped
- 2 cloves garlic minced
- 1 pinch salt
- 1 pinch black pepper
for the toasted bread
- 3 tbsp olive oil
- 2 cups bread cubed
- 1 tsp dried basil
- salt and black pepper
for the salad
- 4 large heirloom tomatoes cut into chunks
- 1 cup cherry tomatoes halved
- 2 tsp kosher salt
- 4-5 goo sized handfuls baby arugula
- 1/2 cup Italian parsley chopped
- 1/2 cup basil chopped
Combine the balsamic vinegar, olive oil, almonds, garlic, salt, and pepper in a small bowl and whisk to combine. Set aside.
In a nonstick pan heat the 3 tbsp olive oil and add the bread cubes, dried basil, salt, and pepper.
Toss to coat the bread cubes and toast on low heat until crunchy. Turn off the heat.
Add the tomatoes to a large mixing bowl and season with the salt.
Add the baby arugula, chopped parsley chopped basil and bread cubes.
Pour the dressing over the salad and toss well to combine all of the ingredients.
Serve on a large platter or salad bowl and garnish with more almonds and basil.
Serving: 8oz | Calories: 164kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 631mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 14.7mg | Calcium: 40mg | Iron: 0.9mg