PANZANELLA or Tomato salad recipe

By Geneviève Nadeau, Dt.P.


– 2 yellow tomatoes*
– 4 red tomatoes
– ½ small red onion
– 1 garlic clove, finely chopped
– 2 thick slices of stale bread
– About a dozen fresh basil leaves
– 45 ml (3 tbsp) extra virgin olive oil
– 30 ml (2 tbsp) red wine vinegar
– 5 ml (1 tsp) dried oregano
– 2.5 ml (½ tsp) dried basil
– Salt and pepper, to taste


  1. Roughly cut the tomatoes and onions.
  2. Place the vegetables in a salad bowl.
  3. Add chopped garlic, bread and fresh basil. Mix.
  4. In a small bowl, whisk the oil with the vinegar and remaining ingredients.
  5. Pour over the vegetables and bread, then mix.
  6. Wait 15-20 minutes before serving, to give the bread enough time to soak up the tomatoes and vinaigrette.

Gourmet tip: Stale bread is simply dehydrated. Just leave your bread uncovered on a plate in the fridge for a day to let it dry out. You can also grill it in the oven, where the moisture will evaporate and the bread will become crisp!

Seasonal tip: Instead of a garlic clove, take advantage of recent summer harvests by using finely chopping garlic flower. It’s the stem from the garlic bulb that, if it wasn’t picked, would produce a pretty flower.

*Can’t find yellow tomatoes? Just use 6 red tomatoes.