Heirloom Tomato Panzanella

DonatHeirloom Tomato Panzanella


  • ½ loaf rustic Italian bread, cut into 1” cubes
  • 6 garlic cloves, minced
  • 3 tablespoons dried oregano
  • ¾ cup extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • ½ cup red wine vinegar
  • 1 pound haricot verts
  • 2 ½ pounds (about 4 medium) assorted heirloom tomatoes, cored and each cut into 8 wedges
  • 1 pound ricotta salata, shaved with a vegetable peeler
  • Sea salt and freshly ground black pepper
  • 1 cup torn fresh basil leaves


  • Preheat the oven to 300°F.
  • Combine the bread, garlic, oregano, & olive oil in a large bowl & toss until the cubes are completely coated.
  • Spread on a rimmed baking sheet in a single layer, season with salt & pepper, & bake for 15 to 20 minutes, until golden brown. Set aside to cool.
  • Combine the mustard & vinegar in a small bowl. Whisk in the olive oil in a slow, steady stream.
  • Season to taste with salt & pepper.
  • Bring a large pot of generously salted water to a boil.
  • Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until barely tender, with a slightly firm bite still left to them.
  • Drain the beans & transfer to the ice bath to chill quickly, then drain again & dry on paper towels. Cut each in half.
  • Combine the haricots verts & tomatoes in a large bowl.
  • Shave the ricotta salata into the bowl using the large holes of a box grater.
  • Add the croutons & toss to combine thoroughly.
  • Pour the vinaigrette over the salad & croutons & gently toss with wooden spoons.
  • Season with sea salt & pepper.
  • Transfer the salad to a serving bowl or platter, garnish with the basil, & serve.


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