Tomato Panzanella Salad
Take a trip to Tuscany this summer with a fresh and juicy Tomato Panzanella Salad featuring fresh ingredients and a homemade basil vinaigrette.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: Mediterranean
Keyword: panzanella salad, summer panzanella
Servings: 6
Calories: 376kcal
Panzanella Salad
- 1/2 of a large baguette, cut into 1 inch cubes
- 1 tablespoon olive oil
- pinch of kosher salt
- 1 1/2 cups Campari tomatoes diced
- 4 Persian cucumbers
- 8 ounces feta cheese in brine, crumbled
- 1/4 cup red onion, very thinly sliced
Basil Vinaigrette
- 2 cups packed basil leaves, more for serving
- 1/4 cup fresh mint leaves, more for serving
- 1 clove garlic, chopped
- 1 shallot, chopped
- 1/2 cup extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
Preheat the oven to 350° F.
Place cubed baguette on a sheet pan. Drizzle with olive oil and sprinkle a pinch of kosher salt over the bread. Using your hands, toss to coat. Bake for 10-15 minutes or until bread is toasted and golden brown on the edges.
Layer the toasted baguette, diced tomatoes, Persian cucumbers, feta cheese, and red onion on a serving platter. Drizzle with basil vinaigrette, garnish with fresh mint and basil leave and serve.
Basil Vinaigrette
While the bread is toasting, prepare the vinaigrette. Place basil, mint, garlic, shallot, olive oil, lemon juice, red wine vinegar, kosher salt, and black pepper in a food processor.
Blend until smooth. Taste and season with more salt and pepper if needed.
- White balsamic vinegar can be used in place of red wine vinegar.
- Leftover basil vinaigrette can be stored in an airtight container in the fridge for up to 5 days.
Calories: 376kcal | Carbohydrates: 24g | Protein: 10g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 846mg | Potassium: 252mg | Fiber: 2g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 8mg | Calcium: 245mg | Iron: 2mg