Panzanella - A Fabulous Summer Salad!

Panzanella is a simple, rustic salad from central Italy. It is made with French or Italian bread, stale side or toasted and ripe tomatoes, encouraging the classic Italian tradition of using leftover ingredients to create an fabulous dish.

Traditional Panzanella is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of stale or toasted bread, tomatoes, cheese, red onions and basil, sometimes black olives and is dressed with olive oil and vinegar. This salad holds up very well and the flavors improve as it rests.

• 3 tablespoons good olive oil
• 1 French or Italian bread cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 1 can black olives, drained and sliced
• 1 lb. cubed mozzarella or parmesan reggiano

For the dressing:

• 1 teaspoon finely minced garlic
• 3 tablespoons vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently until slightly browned. Add more oil as needed.

Whisk all the ingredients together for the dressing.

In a large bowl, mix the tomatoes, red onion, basil, olives and cheese cubes. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend.