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Panzanella (Bread and Tomato Salad)

September 12, 2014
by Cornelia Emlen
Serves: 4 - 6
A delicious summer meal to make when tomatoes are at the height of their season. Delicious, filling and a swift meal to prepare.
  • 1 loaf of bread (fresh or stale), cut or torn into bite sized pieces
  • 2 – 3 cups fresh cherry tomatoes, coarsely chopped
  • ⅓ cup+ Greek peperoncini, chopped
  • 1 large handful fresh basil leaves
  • 8 ounces of queso fresco or mozzarella, torn into pieces
  • 2 medium garlic cloves, pressed
  • ½ cup good olive oil
  • ¼ cup balsamic vinegar
  • salt and pepper, to taste
  • arugula
  • grilled sausage (optional)
Farmers to You Ingredients:
Other Fresh and Pantry Ingredients:
  • peperoncini, olive oil, balsamic vinegar, salt and pepper
  1. Tear or chop bread into bite-sized pieces. Place in a large salad bowl.
  2. Wash tomatoes and coarsely chop. Add to bread along with the peperoncini.
  3. Wash basil and cut into thin ribbons. Add to bread and tomatoes.
  4. Tear up cheese and add to mixture.
  5. In a small jar combine olive oil, balsamic vinegar, salt, pepper and pressed garlic. Cover tightly with a lid and shake well. Dress the salad.
  6. Toss and serve on a bed of arugula or other greens. Wonderful with grilled sausage or fish.