Go Back

“Panzanella Salad”

Prep Time15 mins
Cook Time20 mins
Total Time35 mins


  • 1 stale baguette or loaf of bread
  • 2 tablespoons extra virgin olive oil plus additional for sprinkling
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 3 large heirloom tomatoes the more colorful the better!
  • 1 cup heirloom cherry tomatoes
  • 2 cups Tomato Water or the juice of 4 large tomatoes
  • 1 cup arugula
  • ½ cup small fresh basil leaves


  • Preheat the oven to 325°F. Cut the baguette lengthwise and drizzle all sides with olive oil. Then rub the baguette on all sides with the garlic.
  • Cut the baguette into 1-inch cubes and place them into a 9 × 13-inch baking dish. Add the salt and pepper and toss. Bake for 20 minutes until lightly golden then remove from the oven to let cool.
  • Slice the heirloom and cherry tomatoes into bite-sized pieces. In 4 shallow bowls, combine ½ cup of tomato water with the tomatoes, arugula, and basil leaves. Drizzle with olive oil and add a few croutons just before serving.