Tomato Panzanella
Tomato Panzanella might just be the salad of the summer. Why? Because of a few great reasons. Perfect produce (think ripe, bursting tomatoes and sharp, crunchy red onions); toasty rustic bread; a no-cook set-up; and delicious flavors. When the heat and the humidity hit my house, firing up the stove is one of the last things I want to do!
This salad is incredibly simple but requires one thing: The use of high-quality ingredients. There is no room to hide, so each flavor has to stand by itself. This is why typically run to the farmers market or a specialty grocery to supply my tomatoes and bread. In the past, I’ve used olive-studded bread and ciabatta, but sourdough remains my favorite.
One of my favorite aspects of this salad is its “journey.” You start from the top where most of the bread holds its shape and maintains its crunch. But as you slowly get to the bottom of the bowl, all the tomato juices saturates the bread, infusing their flavor into these cubes. This slightly soggier texture contrasts well with the crisp red onion, making the perfect bite. I recommend serving this room temperature, but chilled is also delicious. Let me know what modifications you guys come up with!
Ingredients
- 1 loaf bread
- 2-3 pounds of tomatoes, about 4-6 tomatoes
- Salt
- 1/2 red onion, sliced
- 1/3 cup olive oil
- Black pepper
- Bunch of basil
Directions
- Cut bread into 1-inch cubes. You can either toast them or leave them on the countertop for 2-3 hours.
- Cube tomatoes into similar sizes. Transfer to bowl, and add 1 tsp salt. This will help draw out the liquid, but reserve it because it’ll help bind the salad!
- In a big mixing bowl, add bread, tomatoes and their juices, and sliced red onions. Dress with 1/3 cup olive oil.
- Crack fresh black pepper on top, and salt to taste. Tear basil and garnish. Enjoy!
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