Heirloom Tomato and Almond Panzanella Salad


This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled. 

Prep time: 15 minutes
Cook time: 5 to 10 minutes
Servings: 8


  • 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 1 teaspoon sugar

  • 1/2 teaspoon sea salt

  • Freshly ground pepper to taste

  • 3 cups 1-inch cubes heirloom tomatoes

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup slivered almonds, toasted

  • 1/4 cup snipped fresh basil


  1. Preheat oven to 450°F.

  2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.

  3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well.

  4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices.

  5. Add almonds and basil and toss again lightly. 

Nutritional analysis per serving:

Calories: 280, Fat: 11g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 280mg, Potassium: 570mg, Carbohydrates: 40g, Fiber: 7g, Sugar: 13g, Protein: 7g, Vitamin D: 0 IU, Vitamin C: 50%, Calcium: 8%, Iron: 8%