Tomato Panzanella Salad

Tomato Panzanella Salad

only to be made in the summer when tomatoes are freshest
Prep Cook Ready in Servings
10 min 0 min 10 min 4


4 medium Heirloom tomatoes (chopped)
1 cucumber(s) Cucumber (chopped)
1/4 small Red onion (sliced thin with mandolin)
2 tbsp Red wine vinegar
3 tbsp Olive oil
1 clove(s) Garlic (crushed)
1/2 bunch Basil, fresh
2 1/2 cup Croutons, plain


Toss the croutons in a saucepan on medium heat until lightly browned.

Slice the red onion and macerate in a small bowl the red wine vinegar

Place tomatoes, cucumber, garlic and onions in a bowl. 

Add croutons and lightly squish with hands to release the tomato juice and marinade the croutons. 

Finish with a drizzle of olive oil, a sprinkle of salt and fresh torn basil.