This picnic- and cookout-friendly dish translates the flavors of the beloved cocktail into a summery bread salad with a savory tomato and vinegar dressing. It’s especially delicious when tomatoes are at their peak and juiciest.
Ingredients
- 1 loaf crusty bread, like Nature's Promise® Sourdough Boule Bread
- 4 Tbsp. olive oil, divided
- 5 medium tomatoes, divided
- ¼ cup red wine vinegar
- 2 tsp. prepared horseradish
- 2 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 3 stalks celery, leaves intact
- ½ small red onion
- ⅓ cup Nature's Promise® Pitted Green Olives, roughly chopped
- 2 Tbsp. capers, drained
Steps
- Preheat oven to 400°F. Line a large baking sheet with parchment. Tear bread into 1-inch pieces and spread on prepared sheet in even layer. Drizzle bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, tossing once halfway through, 10–12 minutes.
- Meanwhile, to a blender, add 1 tomato, vinegar, horseradish, hot sauce, Worcestershire and remaining 3 tablespoons oil. Season with salt and pepper. Blend until smooth. Set dressing aside.
- Cut leaves off celery stalks and set aside. Chop celery into ½-inch pieces. Dice remaining 4 tomatoes and thinly slice red onion. In a large bowl, combine olives, capers, chopped celery, tomatoes, onion and toasted bread. Toss with tomato dressing to coat evenly. Top with reserved celery leaves.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- tomato recipe
- Fresh Magazine May June 2026
- cookout side
- panzanella