Rainbow Panzanella
Crusty sourdough bread, heirloom tomatoes, fresh mozzarella, and lots of fresh basil and mint create this salad bursting with color and flavor.
Ingredients
- 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
Directions
STEP 1
Preheat the oven to 350 degrees F.
STEP 2
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.
STEP 3
In a large bowl, place the tomato cubes and mozzarella balls.
STEP 4
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.
STEP 5
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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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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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!