panzanella salad

The 14 tomato plants growing my backyard are providing a consistent, ripening supply of sweet, juicy, heirloom goodness. It is really exciting to finally be eating the fruits of my labour….. Black Krim, Green Zebra, Gardener’s Delight and Kootenai varieties all mingle to provide a cornucopia of culinary opportunity. Though they are truly sublime right off the vine, showcasing them in a recipe is also a great way to enjoy them (and share them) while they truly are at their best.

Panzanella Salad (Italian for ‘little swamp‘) is a rustic salad traditionally made from day old, crusty bread, fresh tomatoes, and mozzarella cheese. This is my second attempt at this recipe, my first effort having been met with mixed reviews, as I had opted for a version where the bread is soaked and then wrung out before adding it to the remaining salad ingredients. Today’s effort derives from the ‘lightly toasted bread’ camp and was clearly the preferred version. Note that the full recipe makes a feast for 4. When making yesterday’s lunch, I cut the quantities in half and shared it with my friend, Michel (who just so happened to be my biggest critic of version #1). According to him, version #2 was the clear winner, and I have to agree.

Panzanella (Tomato & Bread Salad)
(Serves 4)

1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp fresh cracked black pepper
4 anchovy fillets, finely chopped
8 ounces Italian bread, cut into 2-inch cubes
5 cups ripe plum tomatoes, coarsely chopped
1/2 cup red onion, thinly diced
1 cup thinly shaved pecorino cheese
1 cup loosely packed fresh basil leaves, torn into bite-size pieces

Preheat oven to 350*. Put bread onto a cookie sheet and place in oven. Bake until bread cubes are lightly toasted. Remove and cool. Pour vinegar into small bowl. Gradually whisk in oil. Then add the anchovies, salt and pepper. Tear bread into smaller pieces (about 1″) and place in a large bowl. Add tomatoes, onion, pecorino and basil. Toss with enough vinaigrette to coat. If necessary, season salad with extra salt and pepper. Serve topped with a light drizzle of good olive oil and garnish with a basil leaf.