Heirloom Tomato Panzanella with Basil Vinaigrette
A vibrant summer salad featuring heirloom tomatoes, crusty bread, and a bright basil vinaigrette, perfect for garden-fresh eating. This mediterranean-inspired salads ready in about 27 minutes pairs diced heirloom tomatoes, extra-virgin olive oil, finely chopped 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
- 3 cups, diced heirloom tomatoes
- 12 ounces, cut into 1/2-inch cubes crusty baguette
- 3 tbsp extra-virgin olive oil
- 1/4 cup, finely chopped fresh basil
- 1 tbsp red wine vinegar
- 1 clove, minced garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Toss 12 ounces cubed baguette with 1 tbsp olive oil and season with 1/4 tsp salt, then spread on a baking sheet and bake for 10-12 minutes until golden and crisp, stirring once halfway.
- Step 2: While bread bakes, whisk together 1 tbsp red wine vinegar, 1/4 cup chopped basil, 1 minced garlic clove, 1/4 tsp black pepper, and 1 tbsp olive oil in a small bowl until emulsified.
- Step 3: In a large bowl, combine 3 cups diced heirloom tomatoes and cooled bread cubes, then pour the vinaigrette over and toss gently until evenly coated. Let sit for 5 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Heirloom Tomato Panzanella with Basil Vinaigrette take to make?
Total time is about 27 minutes (15 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 Heirloom Tomato Panzanella with Basil Vinaigrette?
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 diced heirloom tomatoes from drying out.
Can I substitute ingredients in Heirloom Tomato Panzanella with Basil Vinaigrette?
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 Heirloom Tomato Panzanella with Basil Vinaigrette 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 Heirloom Tomato Panzanella with Basil Vinaigrette?
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.
- ★★★★★
The flavors in this heirloom are incredible.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
