Tomato Basil Panzanella Salad

Jun 25

Written By Judy Doherty, MPS, PCII

Panzanella Salad

Yield 6

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

A crazy good salad with an abundance of cubed tomatoes and toasted French bread.

Ingredients

4 cups leafy green lettuce
3 cups cubed French bread baguette
1 tablespoon olive oil for the croutons
2 red tomatoes
2 cups cubed heirloom tomatoes, red and yellow
¼ cup sliced cucumber
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Black pepper to taste

Instructions

Rinse the greens in cold water and dry them in a lettuce spinner or on paper towels.
Dab the French bread cubes with olive oil and place them on a sheet tray. Toast them for about 10 minutes at 350 degrees until golden. Remove from the oven.
Make the dressing: Grate the 2 red tomatoes into a mixing bowl, discarding the skin. Drizzle in the oil and vinegar alternately while mixing vigorously with a whisk. Grate the 2 red tomatoes into the dressing and mix it smooth—season with salt and pepper.
Toss the greens in a salad bowl with the dressing and add the croutons, cubed heirloom tomatoes, and sliced cucumbers. Garnish with fresh basil.
Serve it in bowls immediately or refrigerate up to 4 hours before serving.

Notes

This recipe was developed for Edible Denver. We have adapted it here to be lower in calories and sodium.

Nutrition Facts

Calories

405.89

Fat

10.07 g

Sat. Fat

1.61 g

Carbs

65.92 g

Fiber

3.73 g

Net carbs

62.19 g

Sugar

7.93 g

Protein

13.94 g

Sodium

724.24 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.