Panzanella (Bread & Tomato Salad)

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  • Prep 5 m
  • Cook 5 m
  • Total 10 m
Servings: 4


  • 1 pound heirloom tomatoes, cut into 1-inch pieces
  • 1/2 cup Hidden Valley® Roasted Garlic® Ranch
  • 1/2 loaf country bread (about 6 oz.), sliced ½-inch thick
  • 1 tablespoon finely chopped, fresh basil
  • finely shredded Parmesan cheese for garnish


  1. 1. Place tomatoes in large salad bowl; stir in ¼ cup dressing. Refrigerate.
  2. 2. Meanwhile, brush bread with remaining ¼ cup dressing; broil until golden brown. Turn over and broil additional 1-2 minutes.
  3. 3. Let bread cool slightly; cut into ½-inch cubes.
  4. 4. Add bread and basil to tomatoes; toss to coat. Garnish with cheese, if desired. Serve immediately.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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