Heirloom Tomato and Basil Panzanella

Serves: 6 to 8

Your rating: None (9 votes)

These ingredients are:
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This salad definitely is one of the darlings of summer! Great rustic bread is toasted in olive oil and tossed with juicy heirloom tomatoes and a sassy vinaigrette. Feel free to swap out basil for another herb or add a couple of handfuls of arugula. Make it a light meal by topping the salad with grilled chicken or fish or tossing in crumbled bacon and a sprinkling of feta, chèvre or Parmesan.



Heat 3 to 4 tablespoons of the olive oil in a sauté pan over medium heat. Fry the bread cubes in the oil, turning frequently, until crispy and golden. Season with salt and pepper. Allow to cool.

Combine the garlic, tomatoes, cucumbers, onions and peppers with the vinegar, remaining olive oil, and salt and pepper. Let marinate for 10 to 15 minutes.

Toss the vegetables lightly with the bread cubes. Fold in the basil, and olives and capers if using. Let rest for 20 minutes to meld the flavors.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 31, 2010.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: basil, bread, tomatoes, vegetables


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