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Tomato Panzanella Tomato Panzanella

Tomato Panzanella

Total Time: 30 mins   |   Serves 4-6

Polly Lappetito

Polly Lappetito


1 pounds of ripe tomatoes, chopped into chunky bite sized pieces

1 cucumber, chopped into chunky bite sized pieces

1 red onion, thinly sliced

2 cups of day-old bread (preferably rustic bread), cut into cubes

1/2 cup of extra-virgin olive oil

3 tablespoons of red wine vinegar

1 teaspoon of Dijon mustard

2 cloves of garlic (one minced, one for rubbing)

Salt and pepper to taste

Fresh basil leaves, roughly torn

Optional: Capers or olives


Step 1
Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with a bit of olive oil. Toast the bread in the oven until golden and crisp, about 10-15 minutes. Keep an eye on them to prevent burning.

Step 2
In a large bowl, combine the chopped tomatoes, diced cucumber, sliced red onion, and torn basil leaves.

Step 3
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.

Step 4
Once the bread cubes are toasted, add them to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until well coated. Allow the Panzanella to sit for up to an hour in the refrigerator to let the flavors meld together. If desired, add capers or olives for extra flavor.

Perfect Pairing

2022 Rosé

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Heringer Vineyard, Clarksburg

750 ML   |   11.3% ABV

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2022 Falanghina

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2023 Vermentino

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Las Brisas Vineyard, Caneros

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