Rustic Panzanella
This is a dish built on necessity. When the tomatoes are at their peak and you have a loaf of bread sitting on the counter that has gone too hard to slice, you have the foundation of a proper lunch.
The bread dictates the success
Use a sourdough or a rustic country loaf with a thick crust. If your bread is still soft, tear it into chunks and toast it in a 350°F oven for 10 minutes.
- large mixing bowl
- chef's knife
- serrated bread knife
What goes in.
- 1 lbcrusty sourdough bread, torn into 1-inch chunks
- 2 lbheirloom or vine-ripened tomatoes, cut into irregular wedges
- 1large cucumber, peeled and sliced into half-moons
- 1/2red onion, shaved into paper-thin strips
- 1/2 cupextra virgin olive oil
- 3 tbspred wine vinegar
- 1/2 cupfresh basil leaves, torn by hand
- to tastesea salt and cracked black pepper
Salt the tomatoes first
Toss your tomato wedges with salt in the mixing bowl and let them sit for 10 minutes before adding the bread; this draws out the tomato juices to create a natural dressing.
The method.
Prepare the base
Place the tomato wedges in the bowl, salt them, and let them rest until they look glossy and a pool of liquid forms at the bottom.
Build the dressing
Whisk the vinegar and olive oil directly into the tomato juices left in the bowl.
Combine
Add the cucumber, red onion, and bread chunks. Toss thoroughly with your hands to ensure every piece of bread is coated.
Rest
Let the salad sit for at least 15 minutes. The bread should be hydrated but not disintegrating.
Finish
Fold in the fresh basil and cracked black pepper right before serving.
Other turns to take.
Mediterranean
Add brined kalamata olives and cubes of feta cheese during the final toss.
Protein-heavy
Fold in drained canned chickpeas or small pearls of fresh mozzarella.
When it doesn't go to plan.
Never refrigerate this salad; cold temperatures dull the flavor of the tomatoes and alter the texture of the bread.
If your onions are too pungent, soak the slices in cold water for 5 minutes before adding them to the bowl.
The bread should be torn, not cut with a knife; the uneven edges hold more dressing.
The ones that keep coming up.
Can I use store-bought sandwich bread?
It is not recommended. The crumb is too fine and will turn to paste immediately upon contact with the liquid.
How long can I keep this?
Panzanella is best eaten within two hours of assembly. Beyond that, the bread loses its character.
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