The Absolute Best Heirloom Tomato Panzanella Recipe

When it comes to summer cooking, I’m all about easy, but flavorful dishes!

My friend Barrett from Valleybrink Road told me she’d create this amazing Heirloom Tomato Panzanella recipe for us and, naturally, I was super excited. The recipe is easy but tastes like something you’d order at a fancy restaurant :)  Scroll down for the full recipe.

Make sure to upload a photo to Instagram when you make your version of this easy dish, and tag both of us so we see it! (@KatherineSchwarzenegger and @ValleybrinkRoad)

Heirloom Tomato Panzanella

(Makes 2-3 entree servings)
  • 3 cups country style bread, cut into 1-inch cubes
  • 2 large heirloom tomatoes, cut into 1-inch cubes
  • 1/4 cup sun gold tomatoes, halved or cherry tomatoes, halved
  • 3 lemon cucumbers, cut into 1-inch cubes (or 1-2 Persian cucumbers)
  • 1/4 red onion, peeled and cut into thin slices
  • 1 tbsp capers
  • Large handful fresh basil
  • Sea salt
  • Black pepper
  • Olive oil
  • 1 tsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • Sea salt

In a large non-stick pan, heat 2-3 tbsp olive oil over medium-low heat. Add the bread and some sea salt and cook, tossing frequently, for about 10 minutes or until the cubes are golden brown. Add more oil if needed. Remove from heat and set aside.
In a large mixing bowl, add the tomatoes, cucumber, red onion, capers, and basil. Add the bread and stir to coat.
Next, make the dressing. In a small mason jar or tupperware container, place the mustard, vinegar, olive oil, and some sea salt. Shake to combine.
Drizzle some dressing over the salad (you will have dressing left over so don’t pour all of it on the salad). Add some black pepper. Stir to combine. Taste. Add more dressing or salt/pepper if needed.

Make sure to follow Barrett on Instagram and also check out her site!