Salad of the Summer

The Panzanella

Panzanella is a must and it’s something you should know how to make. Listen, it’s a basic salad but it can be leveled up with a few simple tricks that no one has to know about. Trust me on this, it’s a salad you want on your table this BBQ season, it’s refreshing, filling, and has that zing we all want in a summer salad.

Follow @chef_jackieb for recipes, tips & tricks, and all the BTS in the kitchen.

Summer Panzanella

🔪 1/2 stale baguette, cut into 1” pieces (about 2-3 cups)

🔪3 heirloom tomatoes, divided, 1 grated, 2 chopped)

🔪olive oil

🔪1 TB honey

🔪1 TB dijon mustard

🔪2 TB sherry vinegar

🔪1/3C olive oil

🔪1/2 teaspoon dried oregano

🔪2 TB capers

🔪1 garlic clove

🔪2 anchovies packed in oil

🔪1/2 seedless cucumber, sliced into 1/2 moons

🔪1/4 cup shaved red onion, soaked in ice water

🔪fresh basil, to taste

🔪salt and pepper, to taste

Step 1️⃣Add the cubed bread to a large serving bowl. Grate 1 tomato over the bread, drizzle with a slug of olive oil and season with salt. Toss until evenly coated and set aside.

Step 2️⃣ In a medium bowl, whisk together the dijon, honey, vinegar, olive oil and oregano. Season with salt and pepper. Chop up the capers, garlic and anchovies. Season with salt and use the back of the knife to press and create a paste. Whisk that paste into the vinaigrette.

Step 3️⃣To the bowl with the bread, add the remaining tomatoes, cucumber, red onion, and vinaigrette. Toss until evenly coated. At the very end toss in the basil to keep it fresh. Check seasoning.

Step 4️⃣ The longer this sits, the better it gets.

Stale bread can be used for SO many things, breadcrumbs, a salad and even PASTA. Once those summer tomatoes are ready, we’re going to make bread pasta, stick with me and you will sure impress your guests this year!