Summer / No. 07 / Salting tomatoes
Tomato Bread Panzanella
A Tuscan-style bread salad of toasted sourdough cubes, ripe summer tomatoes, cucumber, red onion and basil, tossed in tomato-juice vinaigrette.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Yield
- 4 servings
Photo: Proper Panzanella Salad, Jamies Italian, Leeds by thefoodplace.co.uk, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Panzanella began as a way to use up stale bread, and it remains one of the best things to do with a loaf that is a day or two past its prime. The bread soaks up the juices of ripe tomatoes and a sharp vinaigrette, softening at the edges while staying chewy in the middle.
It only works with truly ripe, in-season tomatoes, so save it for the height of summer. Mix colors and sizes if you can find them at the market. We toast the bread in the oven for crunch and salt the tomatoes first, which draws out their juices to become part of the dressing.
Method
- 1
Core the tomatoes and cut them into bite-size wedges; halve any cherry tomatoes. Place in a colander set over a bowl, toss with the salt, and let drain for 15 to 20 minutes, tossing once.
- 2
Heat the oven to 375°F (190°C). Toss the bread cubes with 3 tablespoons olive oil and spread on a sheet pan. Bake for 12 to 15 minutes, stirring once, until golden and crisp outside but still slightly soft inside. Let cool.
- 3
Soak the sliced red onion in cold water for 10 minutes to soften its bite, then drain.
- 4
Make the dressing: to the tomato juices in the bowl (you should have about 1/4 cup), add the vinegar, mustard and garlic. Whisk in the olive oil in a slow stream and season with pepper.
- 5
In a large bowl, combine the bread, tomatoes, cucumber, onion and capers. Pour over the dressing and toss well.
- 6
Let the salad stand for 15 to 30 minutes so the bread absorbs the dressing, tossing once or twice. Fold in the basil just before serving and taste for salt.
Cook's notes
- Fresh bread will turn mushy; if yours is fresh, toast it a few minutes longer.
- Add fresh mozzarella, chickpeas or grilled shrimp to make it a full meal.
- Never refrigerate whole ripe tomatoes; cold dulls their flavor and texture.
Keeping
Panzanella is best the day it is made. Leftovers keep a few hours at room temperature or overnight in the fridge, though the bread will be soft.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
