At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that’s rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. This version also includes some mozzarella for richness and cucumber for crunch. It’s an ideal make-ahead dish; the longer the mixture sits (up to 6 or so hours), the better it tastes. Just make sure your bread thoroughly dries out in the oven so it won’t turn to mush.
Ingredients
- 4ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
- 6tablespoons extra-virgin olive oil, more to taste
- ¾teaspoon kosher sea salt, more to taste
- 2pounds very ripe tomatoes, preferably a mix of varieties and colors
- 6ounces fresh mozzarella, torn or cut into bite-size pieces
- ½cup thinly sliced red onion, about half a small onion
- 2garlic cloves, grated to a paste
- 2tablespoons red wine vinegar, more to taste
- 1tablespoon chopped fresh oregano or thyme (or a combination)
- Large pinch red pepper flakes (optional)
- ½teaspoon Dijon mustard
- Black pepper, to taste
- ½cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
- ½cup torn basil leaves
- ¼cup flat-leaf parsley leaves, roughly chopped
- 1tablespoon capers, drained
- Nutritional Information
Nutritional analysis per serving (6 servings)
294 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 9 grams protein; 22 milligrams cholesterol; 633 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
- Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
- In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
- Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
45 minutes
Dining and Cooking