Heirloom tomato and panzanella salad
Italian-inspired, summer-friendly salad perfect for your outdoor picnic or a light supper.
I have a close family member who follows the nutritarian way of eating, and his philosophy is "salad is the main course." With this recipe, salad is truly the main course – including the bread and cheese right in the salad. Dinner prep doesn’t get much easier than this!
Don’t even think of skipping the fresh basil – it adds an incredible pop of fresh herb flavor to this savory salad that brings all the diverse flavors together.
- 1/2 loaf multi-grain bread
- Olive oil
- Italian dried herb blend
- 4 heirloom tomatoes
- 1 tablespoon Himalayan sea salt
- 4 cups mixed greens
- 1/2 cup torn basil leaves
- 1/4 cup crumbled feta cheese
- 1/2 red onion, sliced
- 1/3 cup olive oil
- Juice from salted tomatoes
- 1/3 cup balsamic vinegar
- 1/3 cup maple syrup
- 1 tablespoon Italian herbs
- Salt and pepper, to taste
Preheat oven to 375°. Line baking sheet with parchment paper.
Cut bread into 1-inch chunks. Toss with olive oil and Italian herbs until all pieces are fully coated, and spread out onto baking sheet. Toast for 10 minutes, or until golden.
Cut tomatoes into bite-sized chunks, and place into a strainer set over a bowl. Sprinkle with Himalayan sea salt. Set aside for 10 minutes.
Meanwhile, mix all dressing ingredients in a cruet until blended.
Place greens in a large bowl, and top with tomatoes, basil, red onion, croutons, feta and dressing. Toss to coat, and serve immediately.