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+ servings
Panzanella Tomato Salad

Panzanella Tomato Salad with Balsamic Vinaigrette

This delicious garden fresh salad is bursting with flavor. Using home grown tomatoes and fresh basil gives this salad an amazing color as well as taste.
Course Salad
Cuisine Italian
Keyword balsamic vinaigrette, Panzanella salad, salad, tomato
Prep Time 25 minutes
Servings 4
Author Mary Bostow


  • 4 slices Italian bread
  • 1/2 Teaspoon garlic powder or fresh garlic, chopped
  • 4 ripe tomatoes, chopped
  • 2 Tablespoons butter, softened
  • 2 Tablespoons fresh basil, chopped

Balsamic Vinaigrette

  • 3 Tablespoons olive oil
  • 2 Teaspoons Balsamic Vinegar
  • salt and pepper to taste


  • Combine the melted butter and chopped garlic in a bowl, mix to combine. Brush both sides of the Italian bread with the butter/garlic mixture. Place the Italian Bread on a baking sheet and broil until bread is golden brown. If using an already seasoned Italian Bread, brush with plain melted butter and broil until golden brown. Gently tear the broiled bread into bite size pieces.
    Balsamic Vinaigrette:
    Place the vinaigrette ingredients into a medium bowl and whisk until they are well combined.  Place the chopped tomatoes, basil and torn bread on to serving plates, drizzle with the vinaigrette, serve immediately.