A traditional panzanella salad gets a summer lift with gorgeous heirloom tomatoes, cucumbers, and a simple red wine vinaigrette. Top with fresh basil for a light and delicious Italian dinner.

Heirloom Tomato Panzanella Salad with Cucumbers and Red Wine Vinaigrette

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Author ijustmakesandwiches

Ingredients

Red Wine Vinaigrette

  • 1 each garlic clove , minced
  • 1 each shallot , minced
  • 1/3 cup red wine vinegar
  • 2 tablespoons honey
  • ½ tablespoon Dijon mustard
  • ½ cup olive oil
  • To taste salt and pepper

Salad

  • 2 cups stale bread , large chunks
  • 2 each heirloom tomatoes , cut into various shapes
  • ½ dry pint cherry tomatoes , halved
  • 1 each cucumber , cut into medium sized pieces
  • ½ each onion , thinly sliced into half moons
  • Basil for garnish

Instructions

Red Wine Vinaigrette

  1. Combine ingredients, except oil, in a medium mixing bowl until well combined. Slowly drizzle olive oil into bowl until well mixed. Season with salt and pepper.

Salad

  1. Mix vegetables in a large mixing bowl with red wine vinaigrette and let sit out at room temperature for a few hours for flavors to marinate.
  2. Add stale chunks of bread into salad and coat with vinaigrette. Serve immediately.