Autumn may be right around the corner, but here, it’s still summer at the farmer’s market. I’m cramming as much of the summer produce in as I can before it all slips away.
Today, I made tomato bread salad – freshly picked vine-ripened heirloom tomatoes, fragrant basil, tender green beans, and cubes of crusty bread in a garlic, balsamic vinegar and olive oil dressing.
I remember the first time I tried the salad, I thought the bread cubes was an odd soggy-sounding ingredient. But it’s actually really good! They’re sorta like giant croutons but softened from being soaked through with the flavors of the dressing and tomato juice.
Recipes for tomato bread salad also known as Panzanella abound online, I modified this one from Gourmet. It’s so simple and basic, it’s absolutely imperative to only use the highest quality ingredients.
Super easy to make and vary with other summery ingredients, such as corn or cucumber if they’re available. I’ve even tossed in small chunks of Daiya Jalapeno Garlic Havarti Style Wedge. Oh my gosh.
Tomato Bread Salad
Serves 2
2 cups crusty bread cut into 3/4-inch cubes (optional, toast or grill the bread before using)
1/2 pound vine-ripened heirloom red tomatoes, cut into 3/4-inch wedges
1/2 pound vine-ripened heirloom yellow tomatoes, cut into 3/4-inch wedges
Handful of fresh French green beans, trimmed and blanched
1/4 cup fresh basil leaves, julienned
Dressing
1 garlic clove, finely minced
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
In a large mixing bowl, combine the tomatoes, bread and green beans. In a smaller bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the salad and toss to combine. Let it sit at room temperature for at least 15 minutes. Add the basil and salt to taste, mix well and serve.
india-leigh says
I can taste this now! Oh, the oil and garlic soaked in the bread with the tart juices of the tomatoes…..magnificent.
Noelle (@singerinkitchen) says
I cannot believe I have never made one before. Looks delish!
Andrea says
I’ve had bread salad and you’re right, it sounds weird and soggy but is actually delicious. The same goes for bread soup.
I was amazed the first time I saw the produce available at Bay Area farmers markets, and maybe a little jealous. Is it always summer there? :)
LittleMonsterx14 says
mmm this looks so good!
Hannah says
The tomato supply around here has already started to fad, so I had better hop to it and collect one last round for this recipe. It looks like a perfectly simple celebration of summer ingredients.
Barb@ThatWasVegan says
That sounds/looks great, especially the bread!
trina says
Beautiful!
Cadry says
Oh, this sounds so wonderful! I love recipes that put the focus on fresh, in season ingredients, and there’s nothing better than a summer ripe tomato. I’m glad you’re making the most of them while they’re here. The fall weather is coming in on us fast!