Kumquat's Panzanella Bread and Tomato Salad

Bursting with vibrant colors and bold flavors, Kumquat's Panzanella Bread and Tomato Salad is a refreshing twist on the classic Italian bread salad. This recipe combines golden, oven-toasted cubes of crusty bread with sweet-tart kumquat slices, juicy heirloom or cherry tomatoes, and fragrant fresh basil. A zesty dressing of olive oil, red wine vinegar, and minced garlic ties it all together, while optional capers and Parmesan add briny and savory notes. Perfect for summer gatherings or as a light, satisfying meal, this quick-to-make salad (ready in just 25 minutes!) is a delightful balance of textures and tastes. Whether you're chasing unique kumquat recipes or a modern take on panzanella, this salad delivers a punch of freshness and flavor in every bite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 cups stale crusty bread
• 4 tablespoons olive oil
• 1 cup kumquats
• 2 cups heirloom or cherry tomatoes
• 0.5 cup red onion
• 0.5 cup fresh basil leaves
• 2 tablespoons red wine vinegar
• 1 large garlic clove, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons capers (optional)
• 0.25 cup Parmesan cheese (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the stale bread into bite-sized cubes, approximately 1 inch in size. Spread them on a baking sheet.

Step 3

Drizzle the bread cubes with 2 tablespoons of olive oil and toss to coat evenly. Toast in the oven for 10 minutes, or until golden brown and crispy. Let cool completely.

Step 4

While the bread is toasting, slice the kumquats into thin rounds, removing seeds as you go.

Step 5

Halve the tomatoes (or quarter them if they are larger).

Step 6

Finely slice the red onion and soak it in cold water for 5 minutes to mellow its flavor. Drain before using.

Step 7

In a small mixing bowl, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper.

Step 8

In a large salad bowl, combine the toasted bread, kumquats, tomatoes, red onion, fresh basil leaves, and optional capers if using.

Step 9

Drizzle the dressing over the salad and toss gently to combine, ensuring the bread absorbs some of the juices and flavors. Let the salad sit for 10 minutes to allow the flavors to meld.

Step 10

Taste and adjust seasonings with additional salt and pepper, if needed. Garnish with freshly grated Parmesan cheese if desired.

Step 11

Serve immediately and enjoy this bright, tangy, and satisfying salad!

Nutrition Facts

Serving size	(1690.0g)

Amount per serving	% Daily Value*
Calories	3464.5

Total Fat 94.2g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 35.7mg	0%
Sodium 7150.6mg	0%
Total Carbohydrate 529.5g	0%
Dietary Fiber 36.9g	0%
Total Sugars 47.3g
Protein 106.9g	0%

Vitamin D 0IU	0%
Calcium 1229.6mg	0%
Iron 26.7mg	0%
Potassium 2044.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 12.6%

Carbs: 62.4%