Here’s a salad that's aching for summer days with fresh tomatoes, basil, and cucumbers. Panzanella recipes often call for day-old bread, but the cooks at America’s Test Kitchen think that lightly toasting pieces of a fresh loaf works even better. Through toasting, the bread loses just enough moisture to then absorb the flavorful dressing without becoming mushy. They also suggest salting and draining the tomatoes to remove excess juice and intensify their flavor—and collecting that wonderful juice to use in the dressing.
We thoroughly enjoyed this version of panzanella and also immediately dreamed of multiple variations. Now you can, too. Make it your own!
Panzanella
Adapted
from The Complete Plant-Based Cookbook
Ingredients
1
(1-pound) loaf rustic Italian or French bread, torn or cut into 1-inch pieces
(6 cups)
½
cup olive oil, divided
¾
teaspoon salt, divided
1
½ pounds ripe tomatoes, cored, seeded, and cut into 1-inch pieces
3
tablespoons red wine vinegar
1 tablespoon capers
2 cloves garlic, minced
¼
teaspoon pepper
1
cucumber, peeled, halved lengthwise, seeded, and sliced thin
1
shallot, sliced thin
2 avocados, chopped (or scooped if very ripe)
¼
cup chopped fresh basil
Directions
With
oven rack in middle, heat oven to 400 ℉. Toss bread pieces with 2 tablespoons olive oil and ¼ teaspoon
salt in bowl and spread in single layer on rimmed baking sheet. Toast bread
until just starting to turn light golden, 15 to 20 minutes, stirring halfway
through baking. Let cool to room temperature.
Meanwhile,
gently toss tomatoes with remaining ¼ teaspoon salt in large bowl. Transfer to
colander set over now-empty bowl and let drain for 15 minutes, tossing occasionally.
Whisk
vinegar, pepper, capers, garlic, and remaining 6 tablespoons oil into drained tomato juices. Add
toasted bread, toss to coat, and let sit for 10 minutes, tossing occasionally. Add
drained tomatoes, cucumber, shallot, avocadoes, and basil, and toss to coat. Season with
salt and pepper to taste, and serve immediately.
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I LOVE panzanella!l Cannot wait for the garden tomatoes to be ready, and your recipe makes my mouth water.
ReplyDeleteThis was our first panzanella ever but it won't be the last. Good stuff!
DeleteOur tomatoes are growing now. Can't wait to harvest some and try this yummy recipe.
ReplyDelete2clowns at arkansas dot net
I love our shady yard, Kay, but miss growing tomatoes.
DeleteBread in a salad is a great idea! aprilbluetx at yahoo dot com
ReplyDeleteThe bread makes the salad a complete meal. Yum!
DeleteThe cucumbers look so proper all lined up nice and evenly!
ReplyDeleteIf only the available tomatoes had the lovely flavor I remember from my childhood. Even fresh, locally grown ones are a bit pale tasting.
Pale tasting is a good way to put it, Libby.
Delete