The cherry tomato plants that I planted several months ago are finally starting to bear fruit and I can’t get enough of the sweetness! Today I stopped by the farmer’s market to pick up some sourdough bread for this yummy panzanella salad. The crisp bread pieces soak up the vinaigrette and tomato juices, providing a wonderful summery bite. The gorgonzola cheese is optional, I just love it with vinegar-based dressings like this one. You can completely omit the cheese or substitute feta, fresh mozzarella or burrata.
- Preheat oven to 350 and line a baking sheet with parchment paper. Place bread pieces on top and drizzle with olive oil; season with salt and freshly ground black pepper. Toss to combine and spread into an even layer. Bake for 10-15 minutes, or until lightly crisp.
2. Meanwhile, combine dressing ingredients in a large bowl.
3. Add red onion, tomatoes and crisp bread pieces and toss to combine.
4. Add gorgonzola and fresh basil and enjoy!
Cherry Tomato Panzanella
Serves 4-6
All you need:
1/2 loaf sourdough bread, torn or cut into small pieces
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
Dressing –
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar (or white balsamic vinegar)
2 peeled garlic cloves, grated
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 small red onion, thinly sliced
1 pound cherry tomatoes, halved
2 ounces crumbled gorgonzola cheese, optional
1/2 cup fresh basil leaves, chiffonade (or torn)
All you do:
- Preheat oven to 350 and line a baking sheet with parchment paper. Place bread pieces on top and drizzle with olive oil; season with salt and freshly ground black pepper. Toss to combine and spread into an even layer. Bake for 10-15 minutes, or until lightly crisp.
- Meanwhile, combine dressing ingredients in a large bowl.
- Add red onion, tomatoes and crisp bread pieces and toss to combine.
- Add gorgonzola and fresh basil and enjoy!