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Tomato and Ciabatta Panzanella
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
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Tomato and Ciabatta Panzanella

Tomato and Ciabatta Panzanella

Tomato and Ciabatta Panzanella
Two Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:25 minutes
  • Cook Time:10 minutes
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