MANI’S Balsamic Olive Peppery Panzanella

From: Susan Asanovic - Wilton, CT

Serves: 6


6 tablespoons roasted red pepper olive oil
6 tablespoons garlic olive oil
6 tablespoons balsamic vinegar
2-4 teaspoons crushed hot red peppers, to taste
5 ounces Manischewitz® Tam Tams™
2 1/2 pounds ripe beefsteak & yellow tomatoes, mixed
11 ounces large red onion - sliced thinly
1/2 cup kosher pitted olives Mediterranean style
3/4 cup fresh basil, finely slivered


Whisk 6 tablespoons each: roasted red pepper olive oil, garlic olive oil, balsamic vinegar, crushed red pepper, 1/8 teaspoon pepper and salt taste in a small bowl. Pour half into a large salad bowl. Break Whole Grain Garden Herb Tam Tams™ crackers roughly in half. Add to bowl. Core and quarter tomatoes cut into eighths if large. Add to bowl with onions and roughly chopped olives. Add basil, reserving 2 tablespoons basil. Drizzle in remaining dressing. Toss to combine. Let stand 15 minutes or up to 30 min. before serving, allowing crackers to absorb juices. Re-season with salt and pepper, if needed garnish with reserved basil and drizzle with a little extra Hot Roasted Pepper oil, if desired. Serve at room temperature for best flavor.

Tip: Mix green and black Mediterranean style olives for most attractive presentation. Avoid canned ripe olives or stuffed green Spanish style in this recipe. If not preparing at Passover, you may use Manischewitz Garlic Tam Tams™ Crackers if desired, for variety.

Tips: Choose the ripest tomatoes available, preferably mixed beefsteak and yellow tomatoes or heirlooms.

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