Salads are a great way to eat light but feel full. Lately, I have been eating this Tomato and Bread Salad for lunch every single day. My husband is away on a hiking trip and my tomatoes are ripening too fast. This salad is simple to throw together, tasty and colorful. Each bite is like a burst of summer in your mouth. Watch me make this in a video on YouTube.
It is inspired by the classic Italian bread salad Panzanella but much simpler than that. I highly recommend you give it a try. Tomatoes are the star of this salad, so ideally you make this when you get fresh and in-season tomatoes. If you have a garden or access to homegrown tomatoes, those would be ideal. Alternatively, look for heirloom tomatoes at your local farmer’s market.
So, first, you slice the tomatoes into chunks (bite-sized pieces) and add them to a large bowl. Then, sprinkle with salt and pepper, and let them sit for 10-15 minutes. This gives the salt a chance to draw out the tomatoes’ juices. While that’s happening dice bread into cubes. Any good crusty loaf of bread will work for this but don’t use sandwich bread. I used homemade mixed seed bread which I toasted in a pan. The crisp crunchy texture of pan-toasted bread cubes complement the soft tomatoes so well. Combine them with fresh herbs. Feel free to use your favorite fine herb here — basil, cilantro, parsley, or a combination — since they all work equally well in this salad.
This salad is dressed plainly with salt, pepper, and vinegar. It was awesome and is great served alongside other vegetable or meat dishes or as a meal all on its own by adding some protein.
This tomato and bread salad is fresh and light, and yet hearty enough for a filling lunch.
Ingredients
- 200 g heirloom tomatoes
- 1/4 of a medium sized red or white sweet onion, thinly sliced
- 2-3 slices of gluten free mixed seed or any crusty bread, sliced into 1" cubes
- 2-4 (+) tbsp Olive oil, this is needed to sauté and flavor the bread.
- 1 tsp red wine vinegar
- Salt and pepper to taste
- Fresh herbs - basil, parsley or cilantro
Instructions
- Slice some heirloom tomatoes in a bowl.
- Add sliced onion, salt and pepper. Set aside for 10-15 minutes.
- Meanwhile, cook bread cubes in pan with olive oil. Stir over medium heat, adding more oil as needed, until they are golden and crispy on the outside. Work in batches if making a large salad.
- Add bread cubes to the tomatoes and stir.
- Pour red wine vinegar and mix to combine.
- Toss fresh herbs into salad.
- Enjoy!
Notes
You can do the cooking while the tomatoes are marinating.
angiesrecipes
One of the best salads with fresh homegrown tomatoes!
Judee
Your salad looks so good and I can only imagine how delicious it tastes with homegrown tomatoes. My crop was very meager this year- don’t know if it was the extreme heat or my containers were too small.
John / Kitchen Riffs
This looks great! Perfect way to enjoy peak tomato season, too. Such a delightful dish — thanks.
Tarnjit Hemer
A beautiful profusion of colour and goodness. Thanks for sharing another tantalizing recipe