Heirloom Tomato Panzanella Salad Recipe

When it comes to summertime side dishes to take to a picnic, potluck or family reunion, you can’t beat the ease and convenience of Heirloom Tomato Panzanella Salad. A simple salad filled with chunks of ripe tomatoes, a few vegetables and crispy bread pieces that are tossed in a light, tangy dressing.

It is a delicious combination of ingredients that makes this salad a crowd favorite. It is light and refreshing and is perfect to serve on a hot summer day.

Originating from the Italian countryside this salad has become a beloved staple in kitchens around the world. Although it originated from the idea of using up stale bread and whatever vegetables that were on hand to make a hearty meal, it is also often now served as a side dish to share with family and friends.

However what sets this recipe apart from other panzanella salad recipes is the use of heirloom tomatoes. Although heirloom tomatoes come in all shapes, sizes, and colors, they are all packed with a ton of flavor. Combine them with a couple of other crisp vegetables and bread cubes and toss them in a simple homemade dressing for a light and refreshing dish that you will want to make over and over again.

It is the perfect salad to serve in the summer when fresh vegetables are plentiful. In fact, it has become an extremely popular salad to serve at backyard barbecues and summer holiday gatherings such as Memorial Day, Independence Day and Labor Day.

The Best Heirloom Tomatoes For Panzanella Salad

Heirloom tomatoes are varieties of tomatoes that have been passed down through generations of farmers and gardeners. Unlike commercially produced tomatoes, which are often bred for uniform look and growing durability, heirloom tomatoes are prized for their unique flavors, colors, and shapes. They come in a wide range of varieties, each with its own distinct characteristics.

When it comes to making panzanella salad, certain heirloom tomato varieties are preferred due to their flavor and texture. Here are a few examples:

Brandywine: Known for its large size and rich, sweet flavor, Brandywine tomatoes add a burst of juiciness and sweetness to panzanella salad. (See our related article: Growing Brandywine Tomatoes).

Cherokee Purple: With its deep, dusky-purple color and complex, earthy flavor Cherokee Purple tomatoes bring a bold, distinctive taste and look to the salad. (See our related article: Growing Cherokee Purple Tomatoes).

Green Zebra: These tomatoes are small to medium in size and have a vibrant green color with yellow stripes. They have a tangy flavor that adds a refreshing contrast to the other ingredients in the salad. (See our related article: Growing Green Zebra Tomatoes).

Sun Gold: These small, golden-orange cherry tomatoes are incredibly sweet and juicy, providing a burst of flavor and color to the salad.

San Marzano: San Marzano tomatoes are often used in panzanella salad for their meaty texture and low moisture content. They are a great option when you want to make this salad for a potluck because they will help prevent the salad from becoming too soggy.

These are just a few examples of heirloom tomato varieties that work well in panzanella salad. The key is to choose tomatoes that are ripe, flavorful, and juicy to maximize the deliciousness of your salad.

Other Panzanella Salad Ingredients

Bread:

The other key ingredient in Panzanella salad, besides heirloom tomatoes is bread. However it is best to use stale bread, also known as day old fresh bread.

You can use almost any variety of bread, however French or Italian bread that’s just a tad crispy on the outside but still slightly chewy on the inside is ideal. This texture is the perfect consistency to toss with the vegetables and dressing.

Simply cut the bread in 1 inch slices. Then use a serrated knife the bread to cut the bread into cubes. If your bread isn’t quite stale, no worries!

You can also put the bread cubes in the oven and lightly toast them. However for an even quicker method, simply add in some ready made, large size croutons and you’re good to go.  

Vegetables:

Although many panzanella salad recipes includes only heirloom tomatoes and bread, a variety of crisp and colorful vegetables adds both a visual appeal and great texture to the salad. Bell peppers, cucumbers and red onion are common choices.

Basil:

Basil makes the perfect companion to tomatoes. Not only do they grow well together in the garden, their flavors compliment each other in nearly all recipes. (See related article: How To Companion Plant Tomatoes – 3 Herbs To Grow Near Tomato Plants!).

To add fresh basil to this Heirloom Tomato Panzanella Salad recipe simply stack your fresh basil leaves on top of each other. Then roll and slice them into thin ribbons. Once they’re added to the salad, give it one final toss and you have a delicious Italian recipe to share with your family and friends.

EASY HOMEMADE DRESSING

A traditional panzanella salad isn’t just about the ingredients used. It is also about how they soak up the dressing. Although you could purchase a bottle of dressing at the store, it is best to use a quick and easy to make homemade dressing for best flavor.

With just a few basic ingredients, you will have create a dressing that has a ton of flavor. Just like with most dressing recipes, it all starts with oil and vinegar.

However be sure to use a good quality olive oil. Because there are just a few ingredients you want the flavors to shine through.

Now it is time to choose the vinegar. For a light and mild vinegar taste use champagne vinegar or white wine vinegar. However if you want a strong vinegar flavored dressing chose distilled white vinegar. (Affiliate Link: Champagne Vinegar).

Simply whisk the oil and vinegar with Dijon mustard, garlic, salt and pepper and your homemade dressing is made!

The recipe below includes enough dressing for two salads. However feel free to use more dressing or save half of the dressing for the next time that you make this delicious recipe!

Heirloom Tomato Panzanella Salad

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 small French bread loaf, cut into 1-inch cubes (3 cups)
• 1/2 teaspoon kosher salt
• 1 1/2 pounds ripe heirloom tomatoes, cut into 1-inch sections or wedges
• 1/2 English cucumber, seeded, and sliced into half moon shapes
• 1 red bell pepper, cut into 1-inch sections
• 1/2 cup red onion, thinly sliced
• 10 basil leaves, coarsely chopped

DRESSING INGREDIENTS

• 1/2 teaspoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

Place the bread cubes on the baking sheet. Drizzle olive oil over top of the bread and then sprinkle with salt. Toss to coat.

Spread the bread cubes evenly on the baking sheet. Bake for 7-10 minutes, or until the edges are golden brown. Remove from the oven and then set aside to cool.

In a mason jar or large measuring cup add the olive oil, vinegar, garlic, mustard, salt, and pepper. Whisk until well incorporated. Divide the dressing in half, storing one half of the dressing in a closed container in the refrigerator.

Add the tomatoes, onion, cucumber, and bread to a large bowl. Then pour the remaining portion (half) of the dressing that remains in the mason jar in the bowl. Toss until well coated.

Add the basil to the bowl and gently toss. Season with salt and pepper to taste.