from County Heirlooms

Contributed by Vicki Emlaw Farmer, Vicki’s Veggies – a small farm best known for its 100+ varieties of heirloom tomatoes & being a local cultural hub. 



 ½ large baguette, cut into large chunks 

salt and pepper to taste 

fresh thyme and rosemary to taste


6–8 lbs heirloom tomatoes, cut into chunks 

1 red onion, cut into slivered wedges 

¼–½ lb mozzarella, cut into cubes 

1 handful fresh basil, coarsely chopped 

12 pitted olives (optional) 

1 cup each cucumber and/or pepper chunks (optional)


2/3 cup olive oil 

1½ tbsp balsamic vinegar 

¼ cup red wine vinegar 

1 tbsp Dijon mustard 

2 tbsp honey 

2 garlic cloves 

1 handful fresh basil 

salt and pepper to taste


To prepare the croutons, in a large bowl, toss baguette chunks together with enough olive oil to lightly coat, adding salt, pepper, thyme, and rosemary. 

Spread in an even layer onto a large baking sheet. 

Bake at 350°F for about 25 to 30 minutes, or until evenly toasted, stirring occasionally. 

To prepare the salad, toss all ingredients together. 

To prepare the dressing, combine all ingredients in food processor and blend. 

Just before serving, add dressing to salad, then toss with giant croutons.

Note: Using fresh mozzarella cheese makes this great salad even better.

Nada’s Tips & Tricks: I love Panzanella salads – fresh and hearty and will use those overabundant tomatoes from your garden!

Contents and images used with permission by Invisible Publishing.