Egg and Heirloom Panazella Salad


6 cups ¾-inch hearty bread cubes or pieces (such as olive, potato rosemary or Pugliese)

¼ cup extra virgin olive oil

3 tbsp. lemon juice

1 tsp. sugar

½ tsp. sea salt or to taste

1 to 2 cloves garlic, minced

Freshly ground pepper to taste

4 medium-size heirloom tomatoes, cut into 1-inch cubes

¼ of a medium red onion, very thinly sliced

¹/³ cup snipped fresh basil

4 hard boiled free-range eggs, chopped


  • Preheat oven to 450°F
  • Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasted; let cool.
  • Whisk together oil, lemon juice, sugar, garlic, salt and pepper in a large bowl. Add toasted bread, tomatoes and onion and stir well, pressing lightly on tomatoes with the back of a spoon to release some juices.
  • Lightly stir in basil and hard-boiled eggs. May be chilled or served at room temperature.