Panzanella Salad
During these waning days of summer, the farm stands are practically giving away tomatoes. These beautiful (actually, I think “the uglier the better”) specimens are bursting with flavor and begging to be used in soups, sauces, salads and more. This is where Panzanella comes in. Originally, designed as a recipe to use stale bread, this salad is a bright, punchy accompaniment to any grilled protein, essentially combining two side dishes into one.
For years I referred to Ina Garten’s Panzanella Salad recipe but most recently I turned to Jennifer Segal of Once Upon A Chef. And as it turns out, Jenn based her Panzanella Salad recipe on the very same one from Barefoot Contessa Parties! but as is always the case, Jenn perfected even Ina’s recipe.
This Panzanella includes bell peppers and cucumbers (just like Ina’s) but Jenn suggests thin slices of the cucumber, which I preferred over the thicker chunks in the original version. Jenn also replaces the red onion with a shallot, which I think results in a more balanced salad without a pervasive oniony vibe.
You can use up a loaf of stale bread if you just happen to have one sitting on your counter or more likely, buy a fresh one and toast the cubes in a pan. But whatever you do, make this dish before the tomatoes disappear and you have to wait a full year to appreciate the last of these flavors. Enjoy!
Panzanella Salad
Ingredients
- 3/4 c extra virgin olive oil divided
- 6 c rustic Italian bread, cut into 1-in cubes (about 3/4 lb)
- 1 tsp salt divided
- 1-1/2 lbs tomatoes, cut into 1-in cubes (about 2 large)
- 2 red, yellow, or orange bell peppers, cut into 1-in cubes
- 1 small English or hothouse cucumber, seeded and thinly sliced
- 3 Tbls capers, drained
- 3 Tbls white wine vinegar
- 1 clove garlic, minced
- 3 Tbls finely minced shallots from 1 large shallot
- 1/4 tsp freshly ground black pepper
- 1/3 c fresh chopped basil
Instructions
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
- In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.
- Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn’t get soggy.