The Kitchen Press

Re-discovering life with my camera.

Let’s enjoy those Tomatoes. Panzanella Salad.

My friend Karla always makes Panzanella salad this time of the year, when tomatoes are at their best.   Karla has a culinary background and is an amazing food stylist.  She styled these pictures for me. This year she started a community garden and after months of hard work and patience,  she will be harvesting her own batch of  tomatoes  for her favorite salad.

Panzanella salad is light and very beautiful, especially if you combine different colors of tomatoes .  You can always make it a full meal by adding shrimp or grilled chicken.


Panzanella Salad

Panzanella salad

5 ripe tomatoes (any color, red or yellow) cut in chunks

1 pint of cherry tomatoes cut in half

15 basil leaves

1/3 cup of pitted olives.  Could be Kalama or any other you like

1/2 red onion-diced

1 cup  fresh mozzarella or any soft ripened cheese

2/3  cup of olive oil

1/3 red wine vinegar

salt and pepper to taste

1/2 teaspoon of sugar

1 minced garlic clove

1/2  baguette toasted, then cut in chunks

In a large bowl combine all your cut tomatoes, olives, onion,  mozzarella cheese and baguette.  Prepare vinaigrette with olive oil, red wine vinegar, sugar, garlic, salt and pepper.

Add vinaigrette to taste, toss and serve.

3 comments on “Let’s enjoy those Tomatoes. Panzanella Salad.

  1. mary helene
    June 18, 2013

    Love this recipe, being a vegetarian I am always looking for a new one for salads.

    • Pauline Stevens
      June 19, 2013

      I know what you mean Mary. I am not a vegetarian but I very much could be. The beauty of this salad is that you can pretty much use any cheese and bread you have. Perfect Summer recipe, when every farmer’s market (unless you harvest your own) have fresh and juicy tomatoes. Enjoy!

  2. Trillina Palemi
    June 28, 2013

    mm hungry!! fantastic

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This entry was posted on April 3, 2012 by in About food, Recipes and tagged , .

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