Rainbow Panzanella

Vegetarian

Crusty sourdough bread, heirloom tomatoes, fresh mozzarella, and lots of fresh basil and mint create this salad bursting with color and flavor.

By Robin Asbell | Experience Life

Makes4 servings
Prep Time10 minutes
Cook Time20 minutes

Ingredients
Directions

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.

Nutritional information

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

Photography: Terry Brennan; Food styling: Betsy Nelson

By Robin Asbell

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

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