Farmers Market Fresh: Tuscan Panzanella Salad

There’s nothing like walking through the farmers market in August—sun-warmed tomatoes spilling out of baskets, crisp cucumbers piled high, the scent of basil in the air. This time of year, you hardly need to cook to make something beautiful. You just need a few peak-season vegetables and a loaf of good sourdough.

Enter Panzanella.

This rustic Tuscan tomato and bread salad is proof that simple ingredients, treated well, make the best meals. Traditionally made as a way to use up stale bread, Panzanella has become a late-summer staple in our kitchen. It’s fresh, vibrant, and a perfect way to showcase what’s growing right now.

We like to use our own rustic sourdough loaves for this—dried out just enough to soak up all that bright vinaigrette and tomato juice without going soggy. And the vinaigrette? Just the right balance of vinegar, Dijon, and a touch of honey.

Ingredients:

• 3/4-pound sourdough bread, cut into ½-inch cubes (about 6 cups)
• 2 pounds ripe tomatoes, cut into ½-inch cubes (about 4 cups)
• ½ cup sliced red onion
• 1 English or garden cucumber, cut into ½-inch pieces
• ½ cup fresh basil leaves, hand-torn

For the vinaigrette:

• ¼ cup sherry or red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup extra-virgin olive oil

Directions:

1. Preheat oven to 375ºF. Spread bread cubes on a baking sheet and toast for 10 minutes until golden and crisp.
2. In a large bowl, combine bread, tomatoes (and their juices!), cucumber, red onion, and basil.
3. In a small bowl, whisk together vinegar, mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking.
4. Pour the vinaigrette over the salad and toss well. Let stand 10 minutes to allow flavors to mingle.
5. Taste and adjust salt and pepper as needed. Serve at room temperature.

Optional Add-Ins:

Try arugula, olives, capers, or even torn fresh mozzarella if you’re feeling indulgent.

This is a salad that gets better as it sits—so don’t be afraid to make it ahead. Pack it for a picnic, serve it alongside grilled chicken, or just eat a big bowl for lunch with a cold drink and a slice of melon for dessert.

Grab a loaf of our sourdough at the market this weekend or porch pickup this week, and make this Panzanella the centerpiece of your next summer meal.

Panzanella – Tuscan Tomato Bread Salad

This rustic Tuscan tomato and bread salad is proof that simple ingredients, treated well, make the best meals. Traditionally made as a way to use up stale bread, Panzanella has become a late-summer staple in our kitchen. It’s fresh, vibrant, and a perfect way to showcase what’s growing right now.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Salad, Side Dish

Cuisine American, Italian

Servings 6 Servings

Ingredients

  

• 6 cups sourdough bread cut into ½ inch cubes
• 2 pounds ripe tomatoes cut into 1/2-inch cubes (about 4 cups)
• 1/2 cup red onion sliced
• 1 English or seeded garden cucumber cut into ½ inch pieces
• 1/2 cup basil leaves hand torn

Vinaigrette

• 1/2 cup sherry or red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper ground
• 1/2 cup olive oil

Instructions

 

• Add all ingredients except olive oil, including any tomato juices, to large bowl. Whisking constantly, drizzle in remaining 1/2 cup olive oil.Season dressing to taste with salt and pepper.
• Preheat oven to 375º. Place bread cubes on a sheet pan and toast for 10 minutes.
• In a large bowl, toss bread, tomatoes, cucumber, onion and shredded basil leaves until well mixed.
• Drizzle the vinaigrette over the salad and toss to mix thoroughly.
• Season to taste with salt and pepper and let stand 10 minutes before serving.

When strolling through the grocery store, you’re presented with an array of labels proclaiming their contents to be “natural,” “organic,” “non-GMO,” and more. But what do these labels actually mean for your health and the environment? Understanding the nuances of organic versus conventional food labels is vital for making informed decisions that align with your dietary preferences and values. Let’s peel back the layers of these terms to ensure that you can select the most nutritious and sustainable options for your table.

Defintion of Organic

Organic produce and other ingredients are grown without the use of synthetic pesticides, fertilizers, genetically modified organisms (GMOs), and they are not subjected to irradiation or industrial solvents. The U.S. Department of Agriculture (USDA) certifies products as organic if they meet these stringent guidelines. According to the USDA, organic farming practices are designed to be environmentally friendly, promoting biodiversity and soil health, and reducing pollution and the use of water.

Label Variations

100% Organic: These products are made entirely with certified organic ingredients and methods.
Organic: Products with at least 95% organic ingredients can use this label.
Made with Organic: Products that contain at least 70% organic ingredients may state “made with organic ingredients” on the label, but cannot use the USDA organic seal.

Understanding Conventional Food

Conventional foods are the more common products found in grocery stores. They are produced using standard farming practices that often include synthetic chemical inputs such as pesticides and fertilizers. Conventional farming may also utilize GMOs to increase yield or resistance to pests. While these methods can make food more abundant and less expensive, there are concerns about the long-term effects of these practices on health and the environment. The Environmental Working Group, for instance, publishes a list of produce with the highest pesticide residues, known as the “Dirty Dozen,” to help consumers make healthier choices while shopping.

Reading Between the Lines

Understanding food labels goes beyond recognizing organic and conventional designations. Terms like “free-range,” “grass-fed,” and “hormone-free” often appear on packaging, and they can be confusing. For example:

Free-range: This indicates that the livestock had access to the outdoors, although the time spent outside may vary.
Grass-fed: Animals were fed grass for a significant portion of their lives, which can lead to leaner meat with potentially higher levels of certain nutrients.
Hormone-free: Animals were not given hormones to promote growth, which is especially common in poultry and dairy products.
While these labels can guide your choices, it’s crucial to understand their definitions and limitations. The Food and Drug Administration (FDA) and USDA provide guidelines and regulations for labeling, ensuring that consumers have access to reliable information about their food.

Empowered Shopping

Making sense of food labels empowers you to choose foods that are not only delicious but also align with your values, whether that’s supporting sustainable farming practices or selecting foods that are free from certain chemical inputs. At our marketplace, we’re committed to bringing the farm to you, offering fresh ingredients and meals that adhere to high standards of quality and sustainability. Our recipes, like Rustic Summer Pasta and Peach Crisp Chia Pudding, feature wholesome ingredients that celebrate the flavors of the season straight from the fields to your fork.

As you navigate the grocery aisles or browse our online selection, remember the importance of understanding food labels. It’s more than just making a choice between organic or conventional; it’s about making informed decisions that contribute to your health, your family’s well-being, and the planet. So next time you’re in the market for a fresh meal or pantry staple, consider the journey it’s made to your plate, and choose confidently knowing you’re well-versed in the language of food labeling.