A Luscious Summer Salad

Name: Classic Panzanella
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 slices of day-old rustic bread cut into 1" cubes; 5 medium tomatoes, quartered; 1 red bell pepper, julienned; 1 yellow bell pepper, julienned; 1 cucumber, peeled, seeded, and chopped into 1/2" pieces; 1/2 fennel bulb, trimmed and thinly sliced (reserve fronds for garnish); 1/2 cup pitted Kalamata (black) olives, roughly chopped; 1 tbl drained capers; 1 cup red onion, thinly sliced; 1/4 cup shaved parmesan; 4 tbsp extra virgin olive oil (we like the Sweet Basil EVOO for this one); 1/4 cup white balsamic vinegar (the Lemon Cucumber is perfect for this); 1 garlic clove, minced; 1 tsp lemon zest (about 1/2 lemon); 2 tsp Maldon sea salt; 1 tsp ground black pepper

by Cary Kelly July 25, 2021

Panzanella is one of my favorite ways to use up ripe summer tomatoes. Panzanella, also called panmolle, is a Tuscan chopped salad with soaked day-old bread, onions and tomatoes. I like to add cucumbers, another abundant summer crop, and fresh torn basil leaves. A good dressing tops it all off and you have a salad worthy of a meal or as a wonderfully crunchy starter course.

This salad could easily be modified to satisfy your tastes. Add hard boiled eggs for a protein rich summer lunch. Or, sliced chicken breast. Some peaches would add a fruity element or ripe pears.

As we always say at The Cookery, play with your food. Get creative or just stick to the OG; it is a classic.

Classic Panzanella

Rated 5 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

5 minutes

Author:

Cary Kelly

Ingredients

Salad Ingredients

4 slices of day-old rustic bread cut into 1" cubes
5 medium tomatoes, quartered
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cucumber, peeled, seeded, and chopped into 1/2" pieces
1/2 fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)
1/2 cup pitted Kalamata (black) olives, roughly chopped
1 tbl drained capers
1 cup red onion, thinly sliced
1/4 cup shaved parmesan

Dressing Ingredients

4 tbsp extra virgin olive oil (we like the Sweet Basil EVOO for this one)
1/4 cup white balsamic vinegar (the Lemon Cucumber is perfect for this)
1 garlic clove, minced
1 tsp lemon zest (about 1/2 lemon)
2 tsp Maldon sea salt
1 tsp ground black pepper

Directions

Preheat oven to 350°
Set up your mise en place (gather and prep all ingredients)
Lightly toss bread cubes in olive oil (use about 2 tbl of oil for this).
Spread bread cubes on a baking sheet and bake for about 8 minutes until golden brown. Keep an eye on them so they don't burn.
Remove from oven and allow to cool for about 15 minutes
While oven is preheating, make your dressing.
In a medium bowl, add vinegar, garlic, salt, pepper, and zest. Whisk to combine. Slowly pour in your olive oil while whisking to emulsify. It helps to set the bowl on a folded towel or silicone trivet to keep it steady.
Add the red onion slices to the dressing and allow to marinate for about 15 minutes. This can be done while your bread is toasting.
In a large bowl, add tomatoes, peppers, cucumber, sliced fennel, and olives. Give a gentle toss to combine.
Add the red onions and dressing. Toss.
Just before serving, add the bread and fresh basil; toss gently.
Garnish your salad with shaved parmesan, a few fennel fronds and more fresh basil leaves. It will make a beautiful presentation.

Recipe Note

You can prep all ingredients ahead of time, but don't mix until you're ready to serve the salad.

Be sure to add bread just before serving to avoid soggy bread.

The dressing can be made up to a day ahead; just whisk before adding to the salad.

The red onion can be added to the dressing up to a day ahead if you want your onion more pickled. I love pickled red onion and often use a combination of 1/2 pickled and 1/2 raw.