Panzanella

Panzanella is a delightful Italian bread and tomato salad that captures the essence of summer with ripe tomatoes, flavorful vinaigrette, and crusty bread. When done well, this salad strikes the perfect balance between moistened bread and juicy tomatoes, creating a harmonious blend of textures and flavors. In this recipe, we take a modern approach by toasting fresh bread in the oven instead of using the traditional day-old bread. The bread is gently moistened with a flavorful vinaigrette, and the tomatoes are salted to enhance their taste. A thinly sliced cucumber, shallot, and fresh basil add a refreshing crunch and aromatic touch to the salad. For the best results, use high-quality ingredients, such as ripe, in-season tomatoes and fruity olive oil. Fresh basil is a must to elevate the dish. This Panzanella is best enjoyed immediately after assembly, making it an ideal addition to your summer gatherings.

SERVES 4

INGREDIENTS:

SALAD:

• 1 (1-pound) loaf rustic Italian or French bread, cut or torn into 1-inch pieces (6 cups)
• ½ cup extra-virgin olive oil
• Salt and pepper
• 1½ pounds ripe tomatoes, cored, seeded, and cut into 1-inch pieces
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 1 shallot, sliced thin
• ¼ cup chopped fresh basil

DRESSING:

• 3 tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• ¼ teaspoon pepper

INSTRUCTIONS:

1. TOAST THE BREAD: Preheat the oven to 400 degrees Fahrenheit and adjust the rack to the middle position. Toss the bread pieces with 2 tablespoons of olive oil and ¼ teaspoon of salt in a bowl. Spread the bread in a single layer on a rimmed baking sheet. Toast the bread until it turns light golden, approximately 15 to 20 minutes, stirring halfway through baking. Let the toasted bread cool to room temperature.
2. DRAIN THE TOMATOES: In a large bowl, gently toss the tomatoes with ½ teaspoon of salt. Transfer the tomatoes to a colander set over an empty bowl and let them drain for 15 minutes, tossing occasionally.
3. MAKE THE DRESSING: Whisk the remaining 6 tablespoons of olive oil, red wine vinegar, and ¼ teaspoon of pepper into the drained tomato juices.
4. COAT THE BREAD: Add the toasted bread to the dressing and toss to coat. Let the bread stand for 10 minutes, tossing occasionally.
5. ASSEMBLE THE SALAD: Add the drained tomatoes, cucumber, shallot, and chopped basil to the bread mixture. Toss to coat everything in the dressing. Season the salad with salt and pepper to taste.
6. SERVE IMMEDIATELY: Panzanella is now ready to be served. Enjoy the delightful combination of juicy tomatoes, crusty bread, and flavorful vinaigrette in this refreshing and vibrant summer salad.

Panzanella is a celebration of the summer season, bringing together the best of ripe tomatoes, crusty bread, and fresh vegetables. The toasty bread, tangy dressing, and crunchy vegetables create a delightful medley of flavors and textures. Whether enjoyed as a light meal or a flavorful side dish, this Panzanella will impress your family and guests. Remember to use the best-quality ingredients and serve the salad immediately for the most delicious experience. With its vibrant colors and refreshing taste, Panzanella is sure to become a staple in your summer culinary repertoire.