Table to Farm: Tomatoes

Focaccia Panzanella


Serves 6 to 8 people

1 pound day-old focaccia, with crust, cut into 1/2-inch cubes (about 6 cups)

2 overripe large heirloom tomatoes (about 1 1/2 pounds), cut into 1/2-inch dice

2 garden cucumbers, peeled, seeded, and cut into 1/2-inch half-moons

1 medium red onion, cut into 1/4-inch dice

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

Maldon salt and freshly ground black pepper

10 fresh basil leaves


Combine the bread, tomatoes, cucumbers, and onion in a large serving bowl.


Drizzle the olive oil and vinegar over the salad, stirring or tossing to mix well. Season well with salt and pepper and toss again.


Just before serving, tear the basil leaves and scatter them over the salad, then toss again. The salad can be dressed up to 2 hours in advance and set aside at room temperature.

See the recipe

Table to Farm

Table to Farm: Tomatoes

A great amount of time and work goes into the creation of everything we eat. Food is sacred, and those people who create and provide and cook our food hold an incredibly important place in our lives, even if we don’t always notice.

Tomatoes are one of the most glorious fruits of summer. Here’s how they got to your plate.


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