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Heirloom Tomato and Green Leaf Panzanella Salad

Heirloom tomatoes, crisp green leaves, and golden toasted crumbs.
Bright balsamic and olive oil cling to every bite, perfectly balanced.
Fresh basil finishes it all with a garden-fresh, juicy pop.

side dish ⏱ 25 min 310 kcal / portion 55.0 g carbs / portion (estimated) vegan gluten

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Heirloom Tomato and Green Leaf Panzanella Salad
v7 · rb0e705f985 20260727Z1751 946 ml green leaf 52 g basil leaf 2 tbsp balsamic vinegar 🔥 preheat oven to 180°C 🍳 toast breadcrumbs with olive oil until golden 🔪 slice tomatoes and season 🍽 assemble salad bowl with green leaves, tomatoes, and toasted breadcrumbs 🌀 dress with olive oil and balsamic vinegar then toss 🔪 tear basil leaves and scatter over salad Heirloom Panzanella 🥗 199 g breadcrumbs 35.5 g olive oil 4 pieces tomato salt to taste pepper to taste breadcrumbs, olive oil tomato, salt, pepper balsamic vinegar basil leaf
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Preparation steps

  1. preheat oven to 180°C
  2. toast breadcrumbs with olive oil until golden
  3. slice tomatoes and season
  4. assemble salad bowl with green leaves, tomatoes, and toasted breadcrumbs
  5. dress with olive oil and balsamic vinegar then toss
  6. tear basil leaves and scatter over salad

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