Panzanella is an Italian salad that combines summer’s freshest ingredients. The Northern Italian classic is a great way to use day old sourdough bread and overripe tomatoes. Make ahead for a cool dish on a hot day.
Featured in: The Science of New High Flavor Tomatoes
Ingredients
- •3 tablespoons red wine vinegar
- •1½ tablespoons extra-virgin olive oil
- •¼ teaspoon salt
- •¼ teaspoon coarsely ground black pepper
- •1 garlic clove, minced
- •400 grams (2 cups) chopped tomato
- •133 grams (1 cup) chopped seedless cucumber
- •90 grams (½ cup) chopped green bell pepper
- •4 tablespoons (¼ cup) chopped sweet onion
- •454 grams (4 cups) cubed sourdough bread, toasted
- •15 grams (½ cup) chopped fresh parsley
- •4 tablespoons (¼ cup) fresh basil leaves, cut into wide ribbons
- •80 grams (½ cup) crumbled ricotta salata or feta cheese
Preparation
In a large bowl, combine the vinegar, olive oil, salt, pepper, and garlic. Whisk to blend.
Add tomato, cucumber, bell pepper, and onion. Toss to mix. Allow to marinate at room temperature for 30 minutes to 2 hours.
Add bread, parsley, and basil; toss gently. Sprinkle with cheese, and serve immediately.
