Italian Tomato Salad
This simple yet vibrant Italian tomato salad brings together an array of fresh ingredients - plump heirloom tomatoes, herb toasted Italian bread, and fresh basil chiffonade. This rustic panzanella style Italian bread salad recipe is drenched with summer sunshine and flavor!
Servings: 6
Calories: 343kcal
Ingredients
- ½ loaf Italian bread or 2 crusty baguettes
- ¼ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper fresh cracked
- 1 teaspoon thyme leaves fresh
- 6 large tomatoes heirloom variety, cut into eighths
- 2 tablespoon Parmesan cheese or Asiago, shredded
- ½ cup basil fresh leaves, chiffonade cut
- ½ cup balsamic vinegar thick, aged balsamic vinegar
- ¼ cup olive oil extra virgin
Instructions
- Cut the Italian bread up in large squares or chunks. Day old bread is better as it is not as soft and takes longer to soak up the salad dressing. You can also use crusty sourdough bread.½ loaf Italian bread
- Place the bread chunks in a large mixing bowl or salad bowl. Season with salt, pepper, garlic powder, and thyme. You can also use some dried Italian seasoning mix if you don't have fresh herbs.¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon thyme leaves
- Cut each heirloom tomato in half, then quarter. Then cut each quarter in half. Add to medium mixing bowl.6 large tomatoes
- Season with ground pepper, salt, grated cheese, and chiffonade cut fresh basil leaves.½ cup basil, 2 tablespoon Parmesan cheese
- Toss tomatoes in their bowl and then transfer them to the salad bowl of seasoned bread cubes.
- Mix equal parts of a thick balsamic vinegar with a good extra virgin olive oil.½ cup balsamic vinegar, ¼ cup olive oil
- Pour on top of the tomatoes and toss with the bread. Adjust salt, pepper, and additional fresh basil. Serve immediately and enjoy.
Notes
- If all you have is fresh bread, cut the cubes and set on a baking tray in a 200 F oven for about 30 minutes. It will dry some of the moisture out of the bread.
- Fresh basil and fresh herbs taste the best with this type of salad, but you can use dried herbs if that is all you have.
- Look for firm tomatoes without soft spots. Heirloom make the prettiest color in the bowl.
- Prepare this Italian tomato salad recipe no more than a few hours before serving.
Nutrition
Calories: 343kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 348mg | Potassium: 548mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1638IU | Vitamin C: 26mg | Calcium: 30mg | Iron: 2mg