This salad is making me think all things SPRING! It’s so fresh, bright and of course…crunchy! Panzanella salads are one of my favorites. Especially this Heirloom Tomato & Orange Panzanella Salad! Could be those big crunchy cubes of bread??? It’s definitely those crunchy cubes of bread!!!
I used the left over whole wheat sour dough bread from my amazing Burrata & Peach Salad. Cubed up some pieces, tossed them in olive oil and spices and baked them! I could top anything with these panzanella bread croutons! If only I had some burrata laying around….that would be amazing with this dish right about now!
How to make:
3 cups heirloom tomatoes or cherry tomatoes, sliced
1-2 oranges
1/2 loaf of whole wheat sour dough
1/4 cup olive oil, plus more for drizzling
1 tablespoon balsamic vinegar
Handful of parsley, chopped
Handful of basil, chopped
1/2 red onion, thinly sliced
2 cloves of garlic, grated or finely chopped
Pinch of salt and pepper
Pinch of red pepper flakes
In a large bowl, whisk together olive oil and balsamic vinegar.
Lightly whisk in garlic, red onion, basil, parsley, a pinch of salt, pepper and red pepper flakes.
Add heirloom tomatoes and oranges and gently toss to combine.
Store in refrigerator for 1-2 hours.
Preheat the oven to 425 degrees. Cut sour dough into 1-2″ cubes and transfer to a baking sheet.
Drizzle with olive oil and add a pinch of salt, pepper and red pepper flakes. Toss to evenly coat.
Bake for about 10-12 minutes until golden brown and crispy. Toss half way through.
Let cool slightly, then toss the bread cubes with the tomato salad.
Transfer to two bowls and serve immediately.
Drizzle with more olive oil and balsamic vinegar as desired.
- 3 cups heirloom tomatoes or cherry tomatoes, halved
- 1-2 oranges, segmented
- ½ loaf of whole wheat sour dough
- ¼ cup olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- Handful of parsley, chopped
- Handful of basil, chopped
- 2 cloves of garlic, grated or minced
- ½ red onion, thinly sliced
- Pinch of salt and pepper
- Pinch of red pepper flakes
- In a large bowl, whisk together olive oil and balsamic vinegar.
- Lightly whisk in garlic, red onion, basil, parsley, a pinch of salt, pepper and red pepper flakes.
- Add heirloom tomatoes and oranges and gently toss to combine.
- Store in refrigerator for 1-2 hours.
- Preheat the oven to 425 degrees. Cut sour dough into 1-2" cubes and transfer to a baking sheet.
- Drizzle with olive oil and add a pinch of salt, pepper and red pepper flakes. Toss to evenly coat.
- Bake for about 10-12 minutes until golden brown and crispy. Toss half way through.
- Let cool slightly, then toss the bread cubes with the tomato salad.
- Transfer to two bowls and serve immediately.
- Drizzle with more olive oil and balsamic vinegar as desired.
