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Rainbow Panzanella

Crusty sourdough bread, heirloom tomatoes, fresh mozzarella, and lots of fresh basil and mint create this salad bursting with color and flavor.
rainbow panzanella
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 20 minutes


  • 4 slices sourdough bread
  • 6 tbs. extra-virgin olive oil, divided
  • 1 tsp. sea salt, divided
  • 2 lb. mixed heirloom tomatoes, cubed
  • 8 oz. small fresh mozzarella balls (or bocconcini)
  • 2 cloves garlic, minced
  • 2 tbs. balsamic vinegar
  • ½ cup packed fresh basil, chopped
  • ¼ cup packed fresh mint, chopped


Preheat the oven to 350 degrees F.
Cut the bread into 1-inch cubes and place on a large sheet pan. Drizzle with 2 tablespoons of the olive oil, then sprinkle with 1/2 teaspoon of the salt and toss to coat. Bake for 15 to 20 minutes, until the bread is dry and toasted. Let cool.
In a large bowl, place the tomato cubes and mozzarella balls.
In a medium bowl, combine the garlic, vinegar, and remaining 1/2 teaspoon salt, then whisk in the remaining 4 tablespoons of olive oil. Pour over the tomato mixture, add the bread cubes and herbs, and toss to mix.
Let the bread soften for five minutes before serving.

For more recipes to enjoy your seasonal bounty of tomatoes, see “6 Summer Tomato Recipes.”

Photography: Terry Brennan; Food styling: Betsy Nelson


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  1. Wow, this Rainbow Panzanella looks absolutely delightful! 🌈🥗 The combination of crusty sourdough bread, heirloom tomatoes, fresh mozzarella, and fragrant basil and mint has my taste buds tingling. 😍 Can’t wait to try this colorful and flavorful salad recipe!

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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