Z_Panzanella (Italian Bread Salad)

By á-6505

Ingredients

• 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups)
• 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped)
• 1/2 large cucumber
• 1 medium red or yellow bell pepper
• 1/2 medium red onion
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/2 cup thinly sliced basil

Details

Servings 10
Adapted from thekitchn.com

Preparation

Step 1

I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We’re talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette.

But panzanella is more than just another tomato salad with some croutons – give everything about a half hour to mingle and mix, and this bread salad goes from “pretty good” to a bona fide can’t-stop-eating-it dinner win.

The most important players in this dish are the bread and the tomatoes. The bread needs to be the hearty artisan kind with a crunchy crust – any others will become soggy and disappointing in the salad. I lean toward rounds of chewy sourdough here. If you have time and remember, cut the bread into chunks and let it sit out overnight on a baking sheet to harden and stale – after all, panzanella has traditionally been a way to use up the hardened ends of leftover bread. If you don’t have time, just toast the cubes in the oven for 15 minutes or so until crunchy but not toasted.

For the tomatoes, this is where you want to use your beautiful, vibrantly hued heirloom tomatoes. Go for a mix of colors because that’s what will be the most beautiful on the plate. Juiciness is a plus – the tomato juices will blend with the vinaigrette, adding another layer of flavor to the whole dish.

You can leave your salad just like this – tomatoes and bread, plain and simple – or you can add any other fresh vegetables you have on hand. Red onions, cucumbers, and peppers are top choices, but there’s nothing stopping you from adding things like tomatillos, green beans, fresh corn, or anything else from your farmers market haul. I also have a weakness for tossing chunks of fresh mozzarella with my bowls of panzanella.


Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.

2. Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

3. Chop the vegetables: Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

4. Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

5. Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

6. Let the salad sit for 1/2 hour to 4 hours. Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

7. Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.