Description
A vibrant salad showcasing ripe heirloom tomatoes, crisp cucumbers, and crunchy focaccia croutons, perfect for summer gatherings.
Ingredients
Scale
- 3 cups cubed focaccia bread (about 3 thick slices)
- 2 tbsp olive oil
- 2 tsp dried Italian herb blend (or dried parsley)
- 2 lbs heirloom tomatoes (about 4 large tomatoes)
- 6 small cocktail cucumbers (sliced)
- 1 small red onion (sliced)
- 2 tbsp capers
- 4 to 5 large basil leaves
- 2 tbsp fresh oregano
- 1 cup mozzarella cheese (mini balls, sliced, or burrata cheese)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Sea salt and black pepper (to taste)
Instructions
- Prep the bread by cubing focaccia into bite-sized pieces.
- Toss with 2 tablespoons of olive oil and the dried Italian herbs on a baking sheet.
- Toast them in a preheated oven at 400°F (200°C) for about 10-15 minutes.
- Chop your heirloom tomatoes, cucumbers, and red onion while the croutons bake.
- Combine the tomatoes, cucumbers, red onion, capers, and herbs in a large mixing bowl.
- Dress the salad with 1/4 cup of olive oil and 1/4 cup of red wine vinegar, seasoning with salt and pepper.
- Add the croutons and mozzarella or burrata just before serving.
Notes
For maximum flavor, use room temperature ingredients and day-old bread for croutons. Store leftovers in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: summer salad, tomato salad, panzanella, Italian cuisine, vegetarian recipe