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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Tomato Panzanella

Ripe-off-the-vine tomatoes are prime for Tomato Panzanella. The wine seems like an usual addition, but it will bring out the flavor of the tomatoes in this salad.

Southern Living JULY 2012

  • Yield: Makes 4 to 6 servings
  • Hands-on: 30 Minutes
  • Total: 1 Hour


  • 1 cup cooked fresh corn kernels
  • 2 pounds large heirloom tomatoes, coarsely chopped
  • 1 tablespoon dry white wine
  • 1/2 (16-oz.) French bread loaf, cut into 1-inch cubes and toasted
  • 1 English cucumber, sliced
  • 1/2 cup extra virgin olive oil
  • 1/4 red onion, thinly sliced
  • 1/3 cup torn fresh basil
  • Salt and pepper to taste
  • 1 tablespoon sherry vinegar


Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine.


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Tomato Panzanella Recipe