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–+ servings

Heirloom Tomato Panzanella Salad

All of the flavors of classic caprese married into a summery panzanella salad featuring ripe heirloom tomatoes, fresh basil, and a balsamic vinaigrette! Just 10 ingredients and 30 minutes required.
Author Minimalist Baker
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Wooden spoon on a platter of our heirloom tomato panzanella recipe
5 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée, Salad, Side
Cuisine Gluten-Free (optional), Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

CROUTONS

  • 2 cups day old sturdy bread, torn into 1/2-inch pieces (such as sourdough // if gluten-free, use gluten-free bread or omit)
  • 2 tsp olive oil
  • 1/4 tsp garlic powder
  • 1 healthy pinch each sea salt and pepper

SALAD

  • 4 large heirloom tomatoes, cut into bite-size pieces
  • 1 tsp sea salt
  • 1/2 cup loosely packed fresh basil leaves, roughly chopped
  • 1 cup arugula microgreens (or other microgreens)
  • 1/2 cup cashew ricotta or almond ricotta or macadamia nut cheese (optional)

VINAIGRETTE

  • 1 large clove garlic, minced or pressed
  • 1 pinch sea salt
  • 2 Tbsp tomato juice (reserved from straining the tomatoes)
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp extra-virgin olive oil
US Customary - Metric

Instructions

  • CROUTONS: Preheat the oven to 400 F (204 C) and set out a bare baking sheet.
  • On the baking sheet, toss the bread pieces with 2 tsp olive oil (adjust amount if altering number of servings), garlic powder, and salt and pepper to coat. Roast for 10-15 minutes, until golden, then remove from the oven and let cool.
  • TOMATOES: Place the tomatoes in the basket of a salad spinner or in a large fine mesh strainer set over a mixing bowl. Add 1 tsp salt (adjust amount if altering number of servings) and toss to coat the tomatoes in the salt. Let the tomatoes drain for 10 minutes and save the liquid.
  • VINAIGRETTE: To a small bowl, add minced or pressed garlic, pinch of salt, reserved tomato juice, balsamic vinegar, and olive oil and whisk until smooth. Taste and adjust as needed, adding a pinch of salt for balance, more garlic for bite, or more olive oil to mellow the flavors. Any leftover tomato juice can be reserved for adding to tomato soup or Bloody Marys (there shouldn’t be much).
  • SALAD: Add the strained tomatoes, chopped basil, and vinaigrette to a large serving bowl and toss to combine. When ready to serve, add croutons, microgreens, and vegan ricotta (optional) and toss lightly to incorporate.
  • Best enjoyed right away to maintain the croutons’ crunch, but will keep for 3 days in the refrigerator stored separately. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with sourdough bread and without optional vegan ricotta.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 227 Carbohydrates: 23.4 g Protein: 5 g Fat: 13.6 g Saturated Fat: 2 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 9.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 796 mg Potassium: 532 mg Fiber: 3.1 g Sugar: 7.6 g Vitamin A: 1855 IU Vitamin C: 32.4 mg Calcium: 57.5 mg Iron: 1.9 mg