Seasoned Panzanella -(Bread & Tomato Salad)-

Although recipe purists may disapprove, we love the added spices from our Taste the Seasons Gazpacho mix in our rendition of Panzanella. An artisan loaf of bread and heirloom tomatoes often found at farmer’s markets give this salad a rustic feel.


1 (12-16 ounce) loaf Italian artisan bread, cut into 1-inch cubes

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 package Taste the Seasons Gazpacho mix

1 teaspoon salt

3-4 heirloom tomatoes (about 3 pounds), chopped

1/2 cup basil, thinly sliced


Spread the bread cubes on a large baking sheet. Bake in a preheated 300°F oven for about 20 minutes, stirring once or twice, until cubes are dried.

In a small bowl, whisk together the olive oil, red wine vinegar, Gazpacho mix, and salt. Set aside.

In a large bowl, combine the tomatoes and bread cubes. Pour dressing over salad; toss to mix. Let the salad sit at room temperature at least one hour before serving; stirring occasionally. Just before serving, toss in the basil.

Makes 10-12 servings