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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Panzanella -Tomato Bread Salad

Originally created to use up day-old bread, you’ll need no excuse to make this hearty salad. Few ingredients marry as well as ripe tomatoes and basil. And few combinations conjure up the taste of summer such as these.

Panzanella -Tomato Bread SaladServes 6

½ pound Italian bread loaf, cut into 1-inch cubes

3 tablespoons extra-virgin olive oil

3 cloves garlic, minced

salt, to taste

4 to 5 ripe Heirloom tomatoes, cored and cut into ½-inch cubes

1 medium red onion, thinly sliced

8 ounces blue-veined cheese, crumbled

½ bunch fresh basil leaves, shredded

¼ cup red wine vinegar

1 clove garlic, minced

1 teaspoon Dijon-style mustard

½ teaspoon sugar

½ cup extra-virgin olive oil

salt and freshly ground black pepper, to taste

1. In a large bowl toss the bread cubes with 3 tablespoons oil and 3 cloves garlic, and season with salt. Spread the cubes on a baking sheet and bake in a pre-heated 350-degree oven until browned, approximately 15 minutes. Set aside.

In a large salad bowl, combine the tomatoes, onion, cheese, and basil. In a small bowl, whisk together the vinegar, 1 clove garlic, mustard, sugar, and ½ cup oil. Add the toasted bread cubes to the salad bowl, toss thoroughly with the vinaigrette, and season with salt and pepper, to taste. Let stand for 30 minutes to allow the flavors to blend.


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