Panzanella

Panzanella is something I used to make frequently, before gluten became a bad word. Mom made two loaves of sourdough (still waiting on her guest post) to bring to the beach, and one of them was definitely past its best, so I looked up this version of the dish and made it as a side. GF Mom liked it so much she made it again with the rest of the leftover loaf. You can't beat a dish that reminds you of both the beach and Tuscany.

 

[I didn't get a picture, so that will have to be added later.] 

 

 

Panzanella
(Tuscan Tomato and Bread Salad)

Adapted from J. Kenji López-Alt via Serious Eats (9/16/22)

Time:

I think the Quick Pickled Onions add a lot to this dish, but if you don't feel like making them, you can add a small minced shallot (~2 tablespoons) when you're mixing the dressing in step 5 of the recipe.

1 pound (454 grams) ciabatta or rustic sourdough bread
2 tablespoons (27 grams) + 8 tablespoons (½ cup / 105 grams) extra-virgin olive oil
2 teaspoons Diamond Crystal kosher salt, plus more for seasoning
Freshly ground black pepper
2½ pounds (1,135 grams) ripe tomatoes
½ teaspoon Dijon mustard
30 grams (2 tablespoons) red or white wine vinegar
15 grams (~½ cup) basil leaves, coarsely chopped
Quick Pickled Onions

    1. Place rack in center of oven; heat to 350 degrees.
    2. For the bread: Cut the bread into 1½–inch pieces; you should have enough to cover most or all of a 13-by-18-inch (half-sheet) baking pan.
    3. In a large bowl, toss the bread cubes with the 2 tablespoons of olive oil. Season with salt and pepper to taste. Transfer to the baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Let cool, still in the pan, on a wire rack.
    4. For the tomatoes: Cut the tomatoes into bite-size pieces. Transfer to a colander set over the same large bowl you just used for the bread. Toss with the 2 teaspoons kosher salt. Allow to drain into the bowl for at least 15 minutes, tossing occasionally.
    5. For the dressing: Remove the colander, leaving the tomato juice in the bowl, and place in the sink or on a plate. Add the mustard and vinegar to the bowl. Whisking constantly, drizzle in the remaining ½ cup of olive oil. Season with salt and pepper to taste.
    6. To assemble: Place the toasted bread, tomatoes, pickled onions, and basil in the bowl with the dressing; toss well to coat. Season with salt and pepper to taste. Let rest, tossing occasionally, until the dressing is absorbed by the bread, about 20 minutes. Serves 8.