Panzanella

Serves 4-6 | Prep Time: 10 minutes | Cook Time: 15 minutes

The ultimate summer salad. When it’s hot and you don’t want to cook, this is a classic Tuscan dish that can be honored wherever you are. Visit your local farmers market for the best tomatoes.

Ingredients

For the toasted bread

2 tablespoons extra virgin oil
2 cups country bread, torn into 1 1/2-inch pieces
Kosher salt

For the salad

2 medium red beets, peeled and cut into matchsticks
1 1/2 pounds mix heirloom tomatoes, preferably a mixed variety of colors, cut into a variety of shapes
1 pint cherry tomtits, preferably a mixed variety, halved
1 medium cucumber, halved lengthwise and thinly sliced
1 tablespoon minced shallot, or some thinly sliced red onion
2 medium cloves garlic, micro planned
1/4 cup (60g) red wine vinegar
1/4 cup (60g) extra virgin olive oil
Kosher salt to taste + freshly ground black pepper
1/2 cup fresh basil, torn

Chef Tips

The beets are not traditional in a panzanella, but they add crunch and nutrients. Omit if you don’t need or dislike beets.

Preparation

Step 1 (for the toasted bread)

Preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

Step 2

Place chopped tomatoes, beets and cucumbers in a bowl and season with about 2 teaspoons (8g) kosher salt. Toss to coat.

Step 3

In a small bowl, combine the shallots, garlic, vinegar and olive oil. Season with a pinch of salt.

Step 4

Stir half the bread pieces into the mixture. Transfer the salad to a large rimmed platter. Top with basil leaves and the remaining bread.