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Kumato Panzanella Salad
1/4 cup extra-virgin olive oil
3 Tbsp. red wine vinegar
1/2 tsp. finely minced garlic
1/4 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper
2 Tbsp. capers, drained
1 lb. Kumato tomatoes, coarsely chopped (about 4 or 5)
1 English cucumber, peeled, quartered lengthwise, and cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
1 yellow bell pepper, seeded, cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup packed fresh basil leaves, torn into small pieces (1/4 to 1/2 inch), divided
1/2 (16 oz.) day-old ciabatta loaf
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Kumato Panzanella Salad

Kumato Panzanella Salad

Kumato Panzanella Salad
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:0 minutes
1. In a large bowl, whisk together olive oil, vinegar, garlic, salt, and pepper. Whisk in capers. Add tomatoes, cucumber, red and yellow peppers, onion, and half the basil and gently mix.
2. Cut or tear bread into bite-size pieces (there should be about 5 cups) and gently toss into tomato mixture; garnish with remaining basil and serve immediately, or cover and let stand at room temperature for 30 minutes for flavors to blend.
Source: Hannaford fresh Magazine, July - August 2014