There’s a window of time in summer when everything on the counter is ripe at once — the tomatoes are heavy and warm, the basil is threatening to bolt, and there’s half a loaf of bread going stale on the cutting board. This is exactly when you make panzanella.

What is a Panzanella

Simply put, Panzanella is a Tuscan bread salad. It sounds humble but tastes extraordinary. The magic is in the bread which is torn into rough chunks, toasted until golden and a little crisp on the outside, then allowed to soak up a garlicky olive oil dressing and the juices from ripe summer tomatoes. It becomes something between a crouton and a sponge, and it is absolutely the best thing that can happen to a tomato.
I make this all summer long. It comes together in under 30 minutes, it feeds a crowd, and it gets better as it sits. Serve it alongside grilled chicken, a simple roast, or honestly just on its own with a glass of cold rosé.

A few things that make a difference:

The bread matters. A crusty sourdough or ciabatta is ideal. My sourdough is perfect for this recipe. Sometimes we don’t finish the loaf and rather than tossing it, I make Panzanella! You want something with structure that can hold up to the dressing without turning to mush. Day-old bread is perfect here. Truly stale bread benefits from a longer soak.

The tomatoes matter even more. This is not a recipe for grocery store tomatoes in January. Wait for summer. Use whatever looks best — heirlooms, Sungolds, a mix. They are the heart of the dish.
Let it rest. Twenty minutes on the counter before serving allows everything to meld. The bread absorbs the dressing, the tomatoes release their juices, and the whole thing becomes more than the sum of its parts.

This is slow living on a plate — the kind of cooking that asks you to pay attention to what’s in season and rewards you for it.

If you’d like to try something different, try my Tuscan Panzanella. It’s made with fruit!

Yield: serves 6

Panzanella Salad Recipe (the best way to use stale bread)

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Ingredients

• 1 small loaf of sourdough bread
• 4 tbsp olive oil
• 1/2-1 tsp flaky salt
• 2 cups ripe summer tomatoes, sliced
• 1/2-1 English cucumber, sliced into half-moons (I remove seeds)
• 1/2 small red onion
• 1 Buratta Ball removed from water
• Dressing: 1/2 cup good olive il, 2 tbsp red wine vinegar, 1 small clove of garlic, finely grated, 1 tsp Dijon mustard, 1/2 tsp honey, salt and pepper.

Instructions

1. Add olive oil to your skillet. Heat over medium heat. Add torn or cubed bread.
2. Salt the bread as it cooks. Watch the temperature so the bread doesn't burn. Gently stir until slightly brown around the edges. Turn off the flame.
3. Slice tomatoes and add to a small bowl. Add a little salt and toss. Allow to sit for at least 5 minutes while you chop the remaining veggies. This will allow the tomatoes to release their juices.
4. Add the toasted bread, cucumber, red onion, and tomatoes. Pour the dressing over the top and toss.
5. Add one ball or round of Buratta cheese.
6. Allow to rest for 15 to 20 minutes prior to serving.

Notes

Makes great left overs!