clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slave-free Tomatoes: Panzanella

  • Yield: 6-8 1x


  • 3 tbsp. olive oil
  • 1 small French bread, cut into 1-inch cubes (4 cups)
  • 1 tsp. sea salt
  • 2 large, ripe slave-free tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • Vinaigrette
  • 1 tsp. finely minced garlic
  • 1/2 tsp. stone ground Dijon mustard
  • 3 tbsp. white wine vinegar
  • 1/2 c. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp freshly ground black pepper


  1. 1. Make the croutons. Add 3 tablespoons of olive oil to a large pan. Heat on medium-high heat and add cubed bread. Salt and cook until browned. Set aside.
  2. 2. Make vinaigrette. Add ingredients to a bowl and whisk until emulsified. Set aside.
  3. 3. Add vegetables and basil to a large bowl. Toss with vinaigrette, salt, and pepper. Allow to sit for 1 hour. Just before serving, toss in croutons reserving some for garnish. Panzanella is best served same day. (Croutons become soggy if they sit in the salad too long.)
Recipe Card powered byTasty Recipes