A Tomato Panzanella Salad with Balsamic Dijon Dressing in a white bowl on a wooden table with serving utensils in the bowl. Beside the bowl is 3 wooden bowls and 3 water glasses.

Tomato Panzanella Salad with Balsamic Dijon Dressing



  • 2 tbsp balsamic vinegar
  • 1 clove garlic, finely chopped or grated
  • 2 tsp honey
  • 3 tsp Smak Dab White Wine Herb Mustard
  • 1 pinch of kosher salt and ground black pepper
  • ¼ cup olive oil

Toasted Bread

  • 1/4 cup olive oil
  • 2 heaping cups cubed stale or day old bread (focaccia, sourdough, or any rustic loaf)
  • Pinch of kosher salt and ground black pepper


  • 2 small tomatoes, cut into large bit-sized pieces
  • 1 cup cherry tomatoes, halved or quartered
  • 1 tsp kosher salt
  • 4 big handfuls of arugula
  • ½ cup basil, chopped 
  • ¼ cup parmesan, shaved, for garnish 


  1. Combine the vinegar, garlic, honey, mustard, salt and pepper in a bowl. Slowly incorporate the oil while whisking constantly to form an emulsified dressing. Set aside.
  2. Preheat oven to 350°F, and line a baking sheet with parchment paper. Add the bread to the baking sheet and toss with olive oil, salt and pepper. Bake for 15-20 minutes, flipping halfway, and until the bread is lightly golden brown and toasted. Remove from the oven and allow to cool. 
  3. In a bowl, toss together the cut tomatoes and salt. Allow to sit for 10 minutes, then drain excess liquid from the tomatoes and discard.  
  4. To assemble, add the arugula, tomatoes, toasted bread and herbs in a bowl. Drizzle with dressing and toss. Garnish with shaved parmesan. Serve immediately.