Roasted Eggplant & Heirloom Tomato Panzanella Salad

If panzanella salad and the trending pizza salad had a baby, it would be this mouth-watering bowl of summer deliciousness!


Servings: 6

  • 1-2 heads of Garlic
  • 1/3 cup Olive Oil
  • 6 Baby Eggplants, or 1-2 large Eggplants, chopped
  • 1-2 large Heirloom Tomatoes, or 1 cup Cherry Tomatoes, thinly sliced
  • 1/3rd loaf of Artisanal Bread, such as country sourdough bread, a baguette, or ciabatta
  • 1 large bunch of Kale, chopped
  • 1/2 Red Onion, thinly sliced
  • 1.5 - 3oz. Soppressata, thinly sliced
  • 1/4 cup Fresh Basil, chopped
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. Tahini
  • 1 Lemon
  • Salt & Black Pepper, to taste


  1. Preheat oven to 425F. Line a large baking pan with parchment paper.
  2. Slice the very tops of the garlic heads off to reveal the garlic cloves inside. Place on a sheet of foil. Drizzle with 1 tablespoon olive oil, then wrap tightly in the foil. Roast for 20-25 minutes, until golden.
  3. At the same time, you can start roasting the eggplant. Toss the chopped eggplant and 2 tablespoon olive oil together on the pan. Roast 10-12 minutes.
  4. Slice the artisanal bread into bite-sized pieces, about the size of a crouton. Add to the pan with roasted eggplant. Generously drizzle 2-3 tablespoons olive oil over the bread. Bake another 8-10 minutes, until crisp and golden.
  5. Once roasted, squeeze the roasted garlic cloves into a blender or food processor. Add 1/4 cup, 2 tbsp olive oil, apple cider vinegar, tahini, and juice of 1 lemon. Pulse until smooth and creamy. Season with salt and black pepper to taste.
  6. Add the chopped kale into a large bowl with the salad dressing. Using your hands, gently massage the salad dressing into the kale.
  7. Add the sliced tomatoes, red onions, roasted eggplant, toasted bread, and soppressata. Toss until well-combined.
  8. Serve with grated parmigiana regginano to enjoy!