PANZANELLA
My tomatoes have been a bust this year, but they’re plentiful and gorgeous at the local farmers market. I could eat them all day sliced on white bread with mayonnaise, but they’re terrific in salad, too. I like them best in a chopped Italian salad known as panzanella, because I eat them wih another favorite food — thick, crusty bread.
My Italian neighbor Josephine waits until the bread is already stale to make this salad, as was her family tradition in Abruzzo. But you also can toss cubes from a fresh loaf with a little olive oil and toast in the oven. I like to use a mix of red and yellow tomatoes. The riper and juicier, the better.
You could add any vegetables you like — cucumbers, peppers, red onion, etc. But I think it shines without them. Add a cold bottle of rose or vinho verde to the table, and you’ve got a great summer meal.
2 pounds red and yellow tomatoes, cut into bitesized pieces
2 teaspoons kosher salt, plus more for seasoning
6 cups ciabatta or rustic sourdough bread, cut into 1½-inch cubes
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon dijon mustard, or more to taste
2 tablespoons sherry or white wine vinegar
Freshly ground black pepper
½ cup packed basil leaves, roughly chopped
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while toasting bread. Drain for minimum of 15 minutes.
Preheat oven to 350°F meanwhile, and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard and vinegar to bowl with tomato juice. Whisking constantly, drizzle in the remaining ½ cup olive oil. Season dressing to taste with salt and pepper. Add more vinegar, mustard and/or olive oil to taste. (I like it zippy.)
Combine toasted bread, tomatoes and dressing in large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is absorbed by bread.
Serves 4-6.