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 thinly sliced fresh basil, chopped fresh oregano, finely diced red onion 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 thinly sliced fresh basil 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.
