Egg and Heirloom Panzanella Salad

  • Egg and Heirloom Panzanella Salad 

    Impress a crowd by whipping up this refreshing, yet hearty, wgg and heirloom tomato panzanella salad. This dish hits on all different tastes and textures - salty, crispy, velvety and sweet!

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    Preheat oven to 450°F.

    1. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasted; let cool.

    2. Whisk together oil, lemon juice, sugar, garlic, salt and pepper in a large bowl. Add toasted bread, tomatoes and onion and stir well, pressing lightly on tomatoes with the back of a spoon to release some juices.

    3. Lightly stir in basil and hard boiled eggs. May be chilled or served at room temperature.

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    6 cups ¾-inch hearty bread cubes or pieces (such as olive, potato rosemary or Pugliese)

    ¼ cup extra virgin olive oil

    3 tbsp. lemon juice

    1 tsp. sugar

    ½ tsp. sea salt or to taste

    1 to 2 cloves garlic, minced

    Freshly ground pepper to taste

    4 medium-size heirloom tomatoes, cut into 1-inch cubes

    ¼ of a medium red onion, very thinly sliced

    ¹/³ cup snipped fresh basil

    4 hard boiled free range eggs, chopped