Panzanella (Tomato and Bread) Salad for April Recipe Swap

Yields Serves 4-6

Prep Time 30 min

Cook Time 10 min

Total Time 40 mins

The best use for stale bread and fresh tomatoes ever!


    For the Croutons

    • 1/4 cup unsalted butter
    • 1 tablespoon minced garlic
    • 6 cups cubed day-old bread (1/2-inch cubes)
    • Sea salt and freshly ground black pepper
    • 6 tablespoons finely grated Parmesan

    For the Salad

    • 2 pounds ripe heirloom tomatoes, diced
    • 1/4 cup minced red onion
    • 2 teaspoons minced garlic
    • 2 Tbsp fresh lemon juice
    • 2 Tbsp tomato water
    • 2 Tbsp chopped fresh basil leaves
    • 1 tsp mustard, preferably whole grain (I LOVE Maiille mustard)
    • 1 tsp sea salt
    • Black pepper to taste
    • 2 cups mixed greens, torn
    • Parmesan cheese


    1. Preheat oven to 375 degrees
    2. Melt the butter in a large skillet over medium heat and cook until it foams.
    3. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
    4. Add the bread cubes and toss to coat with the butter.
    5. Season with salt and pepper.
    6. Transfer the bread to a baking sheet; sprinkle with the cheese and toss again while warm to melt the cheese.
    7. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
    8. Drain the tomatoes while you prepare the rest of the ingredients; save the tomato water to use in the dressing.
    9. In a bowl, combine the onion, garlic, olive oil, lemon juice, mustard, salt and pepper and mix thoroughly. Add tomatoes and basil and stir gently. Let stand for 5 minutes.
    10. Add the croutons and toss well.
    11. Mound lettuce in a large bowl or on a plate. Top with a generous amount of the bread/tomato mixture.
    12. Shave Parmesan over the salad and serve immediately.
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