Tomato Panzanella Salad

This recipe for Tomato Panzanella Salad is reminiscent of the one Angelo Mazzone's grandmother made when he was a boy.

Photography By Liz Lajeunesse | November 19, 2016

About this recipe

This simple rustic salad can be a side dish or a meal in itself. 


5 ripe tomatoes, cut into chunks

1⁄2 cup sliced onion, preferably red

2 teaspoons chopped garlic

1⁄4 cup extra-virgin olive oil

2 teaspoons fresh lemon juice

1 small focaccia, torn into bite-size chunks (day-old bread or lightly toasted adds a nice crunch)

Grated Parmagiana cheese Salt and pepper to taste

Combine tomatoes, onions and garlic in a large bowl. Stir in oil and lemon juice. Add focaccia chunks and combine with your hands so the bread begins to soak up some of the liquids. Top with Parmigiana. Season with salt and pepper to taste. 

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