Heirloom Tomato Panzanella with Basil Vinaigrette

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant summer salad featuring heirloom tomatoes, crusty bread, and a bright basil vinaigrette, perfect for garden-fresh eating. This Mediterranean-inspired salad recipe, ready in about 27 minutes, pairs heirloom tomatoes, crusty baguette, extra-virgin olive oil 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.