Cherokee Purple Tomato & Herb Panzanella
A Denver-inspired summer salad featuring Cherokee Purple tomatoes and garden herbs, revived with crusty bread and a tangy herb vinaigrette. This mediterranean-inspired salads ready in about 37 minutes pairs Cherokee Purple tomatoes, crusty sourdough bread, fresh basil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (300g), cut into 3/4-inch wedges Cherokee Purple tomatoes
- 2 cups (150g), cubed 3/4-inch crusty sourdough bread
- 1/4 cup, thinly sliced fresh basil
- 2 tbsp, chopped fresh oregano
- 1/4 cup, finely diced red onion
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove, minced garlic
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Spread 2 cups cubed sourdough bread on a baking sheet and drizzle with 2 tbsp olive oil. Bake at 350°F (175°C) for 10-12 minutes until golden and crisp, stirring once halfway through until the edges are lightly browned and the bread is dry to the touch.
- Step 2: In a small bowl, whisk 2 tbsp red wine vinegar, 1 clove minced garlic, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp olive oil until well combined and slightly thickened.
- Step 3: Gently toss 2 cups Cherokee Purple tomato wedges, 1/4 cup diced red onion, 1/4 cup basil, and 2 tbsp oregano with the dressing until evenly coated, then fold in the toasted bread cubes until all pieces are moistened but not soggy.
Frequently asked questions
How long does Cherokee Purple Tomato & Herb Panzanella take to make?
Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cherokee Purple Tomato & Herb Panzanella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherokee purple tomatoes from drying out.
Can I substitute ingredients in Cherokee Purple Tomato & Herb Panzanella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cherokee Purple Tomato & Herb Panzanella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cherokee Purple Tomato & Herb Panzanella?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
