Rustic Panzanella
This is a dish of necessity, designed to rescue bread that has gone hard enough to break a tooth. It relies entirely on the quality of your tomatoes and the integrity of your bread; use a loaf with a dense crumb, like a country sourdough.
The bread is the foundation
If your bread is fresh, bake it in a 350°F oven for ten minutes until dry but not toasted. Do not skip the resting time, or the textures will not meld.
- large mixing bowl
- serrated bread knife
- colander
What goes in.
- 1 lbstale sourdough bread, torn into 1-inch chunks
- 2 lbripe heirloom tomatoes, cut into irregular wedges
- 1large cucumber, peeled and sliced into half-moons
- 1/2red onion, sliced paper-thin
- 1/2 cupfresh basil leaves, torn by hand
- 1/3 cupextra virgin olive oil
- 3 tbspred wine vinegar
- 1 tspkosher salt
Salting the Tomatoes
Toss the tomatoes with the salt in a colander set over a bowl for fifteen minutes. This draws out the liquid, creating a natural vinaigrette that anchors the salad.
The method.
Macerate the tomatoes
Place the tomatoes in a colander over a bowl and toss with the salt. Let them sit until the bottom bowl collects a significant amount of deep red liquid.
Prepare the bread
Tear the bread into rugged, bite-sized pieces. Don't use a knife for this; irregular edges soak up dressing more effectively.
Emulsify the dressing
Whisk the olive oil into the tomato liquid you collected in the bowl, adding the red wine vinegar as you go.
Assemble
In a large bowl, combine the bread, tomatoes, cucumbers, and onions. Pour the dressing over the top and toss thoroughly.
Rest
Let the salad stand for at least fifteen minutes before serving. The bread should be soft on the outside but still retain a slight resistance in the center.
Other turns to take.
Mediterranean
Add brined capers and oil-cured black olives to the mix.
Summer Protein
Toss in torn pieces of fresh mozzarella or buffalo mozzarella just before serving.
When it doesn't go to plan.
Never refrigerate this salad; the cold dulls the flavor of the tomatoes.
If your onions are too sharp, soak the slices in cold water for ten minutes before adding to the bowl.
Tear the basil at the last possible second to keep the edges from bruising and darkening.
The ones that keep coming up.
Can I use soft sandwich bread?
No. The bread will disintegrate immediately into a paste. You need a sturdy, crusty loaf.
How long can I keep the leftovers?
This is best eaten within two hours of assembly. Beyond that, the bread loses its texture entirely.
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