Rainbow Panzanella
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
For more recipes to enjoy your seasonal bounty of tomatoes, see “6 Summer Tomato Recipes.”
Photography: Terry Brennan; Food styling: Betsy Nelson
Thoughts to share?
ADVERTISEMENT
More Like This
Cream of Tomato Soup
Almost as easy as opening a can — and far more enjoyable. This version amps up the flavor by using coconut milk instead of cream.
One-Pot Pasta
Dry pasta is cooked right in the sauce, a timesaving and delicious trick Italian grandmothers use to infuse the pasta with lots of flavor. Choose a favorite variety (such as shells, penne, or fusilli) that cooks in about eight to 12 minutes. After the pasta has cooked, you may choose to fold in a spoonful of pesto, top the meal with a fried egg for added protein, or drizzle it with balsamic vinegar.
Creamy Roasted-Garlic Gnocchi
Make your own potato gnocchi with this simple recipe, and top it with a roasted-garlic cream sauce.
This Post Has One Comment
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!