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Sweetgreen Tomato Panzanella Recipe
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sweetgreen Tomato Panzanella Recipe

sweetgreen Tomato Panzanella combines crisp romaine and peppery arugula with ripe tomatoes, avocado, cucumber, basil, pickled red onions and feta, then finishes everything with garlic breadcrumbs and fresh tomato vinaigrette.
Prep Time25 minutes
Active Time8 minutes
Course: Appetizer, Lunch, Main Course, Salad, Salad Dressing
Cuisine: American, Italian
Keyword: Salad, Salad Dressing, Sweetgreen
Yield: 4 Servings

Ingredients

Pickled Red Onions

  • 1/2 medium Red Onion very thinly sliced
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Water
  • 1 tablespoon Maple Syrup
  • 1/2 teaspoon Sea Salt

Garlic Breadcrumbs

  • 1 1/2 cups coarse Sourdough Breadcrumbs
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 Garlic Clove finely grated
  • 1/4 teaspoon Kosher Salt

Fresh Tomato Vinaigrette

  • 1 cup chopped ripe Tomatoes
  • 1/4 cup Extra-Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 small Garlic Clove minced
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper

Tomato Panzanella

  • 6 cups chopped Romaine Lettuce
  • 2 cups Baby Arugula
  • 2 cups Cherry Tomatoes halved
  • 1 English Cucumber halved lengthwise and sliced
  • 1 large Avocado cut into chunks
  • 1/2 cup Pickled Red Onions
  • 1/2 cup crumbled Feta Cheese
  • 1/2 cup loosely packed Fresh Basil Leaves torn

Instructions

Prepare the Pickled Red Onions

  • Add red onion to a small bowl or jar.
  • Stir white wine vinegar, water, maple syrup and salt together until the salt dissolves.
  • Pour over the onion.
  • Let stand for at least 20 minutes.
  • Drain before using.

Prepare the Garlic Breadcrumbs

  • Heat olive oil in a skillet over medium-low heat.
  • Add garlic.
  • Cook for about 20 seconds, until fragrant.
  • Add breadcrumbs and salt.
  • Cook for 4 to 6 minutes, stirring frequently, until crisp and golden.
  • Remove from heat.
  • Let cool.

Prepare the Fresh Tomato Vinaigrette

  • Add tomatoes, olive oil, red wine vinegar, garlic, salt and black pepper to a blender.
  • Blend briefly until combined but still slightly textured.
  • Taste and adjust salt or vinegar if needed.

Assemble the Tomato Panzanella

  • Add romaine and arugula to a large bowl.
  • Add tomatoes, cucumber, avocado, pickled onions, feta and basil.
  • Drizzle with enough fresh tomato vinaigrette to coat lightly.
  • Toss gently.
  • Add about half of the garlic breadcrumbs.
  • Toss once or twice.
  • Divide among serving bowls.
  • Top generously with remaining garlic breadcrumbs.
  • Serve immediately.
Notes
  • For the easiest version, replace the homemade garlic breadcrumbs with coarsely crushed garlic croutons. sweetgreen’s own breadcrumbs are sourdough-based and seasoned with olive oil and garlic, so good garlic croutons make a very practical shortcut.
  • Make the pickled onions and vinaigrette several hours ahead if desired, but keep the garlic breadcrumbs separate until serving so they stay crisp.