Blistered Tomato Panzanella

posted in Salad

From the Kitchen of Lara Lyn Carter


  • 1 pint cherry tomatoes
  • 1 large sweet onion diced
  • 1 loaf of Canyon Bakehouse bread of your choice I like 7-grain for this
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt
  • For the dressing
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp. minced garlic
  • 1 tbsp. dijon mustard


Pour the oil in a large skillet and place the skillet over high heat. Add the onion and tomato to the skillet. Sprinkle with the salt and stir well. Cook the mixture over high heat for 5-7 minutes to break down and blister the tomatoes and cook the onion.

Note- I like my onions caramelized instead of softened so I cook my onions for about 3 minutes before I add the tomatoes. You can choose which way you prefer.

Toast the bread very well and cool enough to handle. Slice the bread into cubes and place on a large platter. Top with the tomato mixture.

Whisk the dressing ingredients together and pour over the salad.