Panzanella Redux

August 9, 2016

The most amazing salad you've never had.

  • Prep: 20 mins
  • Cook: 5 mins


3 cups halved cherry and grape tomatoes, divided

4 tablespoons olive oil

1/3 cup basil cut into ribbons

1/3 cup mint cut into ribbons

3 cups homemade croutons

1 tsp honey mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

Chopped lettuce to serve

Salt and pepper to taste


1Divide your sliced tomatoes into two equal amounts. In a small non-stick pan, sautee half of your tomatoes in a tablespoon of olive oil until you get a little color on them. Set aside and allow to cool.

2In a large bowl, whisk together mustard and vinegar until combined. Slowly whisk in oil until emulsified.

3Add tomatoes, cooked and fresh to the bowl. Toss in mint and basil. Add in all croutons at once.

4Toss salad until dressing is well distributed and croutons begin to moisten a little. Season with salt and pepper to taste.

5Serve on a chilled plate over chopped lettuce. Devour immediately.

No fresh croutons handy? No problem. Just use diced stale bread.



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