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Tomato and Ciabatta Panzanella

Two Stars Guiding Stars
  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    10 minutes


2 1/4 pounds tomatoes, chopped into 1" pieces
4 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 garlic clove, minced
Salt and pepper
9 oz. ciabatta, cut into 1" pieces
2 tsp. Italian seasoning
1/2 cup torn fresh basil
1/4 very thinly sliced red onion
Tomato and Ciabatta Panzanella


1. Mix tomatoes with 2 tablespoons olive oil, the vinegar, and garlic in a large bowl; season with salt and pepper to taste and set aside.
2. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add bread, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until bread is golden and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate.
3. Add basil, onion, and toasted bread to tomatoes and toss. Season with more salt and pepper to taste and let sit 10 minutes before serving.
Source: Hannaford fresh Magazine, July - August 2019


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 210 kcal (11%)
Calories from Fat 90
Total Fat 10 g (15%)
Saturated Fat 1 g (5%)
Cholesterol 0 n/a
Sodium 390 mg (16%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 3 g (12%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a