Panzanella
At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated with a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version includes mozzarella for richness and cucumber for crunch. It’s an ideal do-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just be sure to dry your bread out thoroughly in the oven so it won’t turn to mush. For a make-ahead summer party, serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.
Ingredients
- 4ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
- 6tablespoons extra-virgin olive oil, more to taste
- 3/4teaspoon kosher sea salt, more to taste
- 2pounds very ripe tomatoes, preferably a mix of varieties and colors
- 6ounces fresh mozzarella, torn or cut into bite-size pieces
- 1/2cup thinly sliced red onion, about half a small onion
- 2garlic cloves, grated to a paste
- 2tablespoons red wine vinegar, more to taste
- 1tablespoon chopped fresh oregano or thyme (or a combination)
- Large pinch red-pepper flakes (optional)
- 1/2teaspoon Dijon mustard
- Black pepper, to taste
- 1/2cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
- 1/2cup torn basil leaves
- 1/4cup flat-leaf parsley leaves, roughly chopped
- 1tablespoon capers, drained
Directions
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red-pepper flakes if using. Toss to coat and set aside.
In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 21 gramsCalories: 289Saturated Fat: 6 gramsUnsaturated Fat: 14 gramsSodium: 530 milligramsSugar: 5 gramsFiber: 3 gramsCarbohydrate: 18 gramsProtein: 10 grams