Summer's Last Hurrah Panzanella
Isabella Kim
Summer Panzanella
A late-summer bread salad with crisp toasted country bread, ripe tomatoes, cucumber, peppers, basil, capers, and a sharp Dijon vinaigrette.
Nutrition (per serving)
This panzanella is the salad to make when tomatoes are still fragrant, peppers are sweet, and a loaf of sturdy bread is just past its prime. Toasted bread cubes turn the vegetables into a meal, soaking up vinaigrette and tomato juices while keeping enough chew to feel hearty.
The dressing is intentionally brisk: white wine vinegar, Dijon mustard, garlic, olive oil, salt, and black pepper. It cuts through the olive oil and bread, wakes up the cucumber and peppers, and gives the capers a bright place to land.
Serve the salad right after tossing if you like crisp crouton edges, or let it sit for 20 to 30 minutes for a softer, juicier bread salad. Either way, use the ripest tomatoes you can find and season generously at the end.
Ingredients
- Hearty country bread or sourdough, cut into 1-inch cubes:6 cups
- Olive oil for toasting bread:3 tbsp
- Kosher salt for croutons:1 tsp
- Garlic clove, minced:1
- Dijon mustard:1/2 tsp
- White wine vinegar or champagne vinegar:3 tbsp
- Olive oil for vinaigrette:1/3 cup
- Kosher salt for dressing:1/2 tsp
- Freshly ground black pepper:to taste
- Large ripe tomatoes, cut into 1-inch pieces:2
- Hothouse cucumber, seeded and sliced 1/2 inch thick:1
- Bell peppers, seeded and cut into 1-inch pieces:2
- Red onion, thinly sliced:1/2
- Fresh basil leaves, coarsely chopped:1 cup
- Capers, drained:3 tbsp
Instructions
-
Heat 3 tablespoons olive oil in a large skillet over medium heat until it shimmers.
-
Add the bread cubes and 1 teaspoon kosher salt, then cook for about 10 minutes, tossing often, until the bread is golden and crisp on several sides.
-
Transfer the toasted bread to a wide bowl or sheet pan so it does not steam while you prepare the vegetables.
-
Whisk the garlic, Dijon mustard, vinegar, 1/2 teaspoon kosher salt, and several grinds of black pepper in a small bowl.
-
Slowly whisk in 1/3 cup olive oil until the vinaigrette looks glossy and slightly thickened.
-
Combine the tomatoes, cucumber, bell peppers, red onion, basil, and capers in a large serving bowl.
-
Add the toasted bread and drizzle with the vinaigrette, then toss thoroughly so the bread and vegetables are evenly coated.
-
Taste and add more salt or pepper as needed, then serve right away for a crisper salad or let stand 20 to 30 minutes for a softer panzanella.
Tips & Notes
- Choose dense, day-old bread; soft sandwich bread turns soggy too quickly.
- If the onion is very sharp, soak the slices in cold water for 10 minutes and drain well before adding them.
- For the best texture, toss the salad no more than 30 minutes before serving.
- Use a mix of red, yellow, and orange peppers when available for a brighter salad.
