Panzanella

We can thank the Tuscans for making a summer salad of stale bread and overripe tomatoes. They called it panzanella as a combined term of “pane” for bread and “zanella” for the deep dish it is typically served in. Regardless of the name, it’s an ingenious way to use up leftovers.

It’s also a really cheap and easy dish when you don’t feel like making too much for dinner. In the sultry summer evenings, the last thing you want to do is turn on the oven. Fortunately, this is one of those dishes that doesn’t need a lick of heat.

Historians say the original dish was based on bread and onions. Tomatoes only came into the picture in the 20th century. Red onion serves the recipe best as it has not only color but kick. And the tomatoes offer their flavor and juice to give a little boost to the dressing. Sometimes mozzarella is used, but I prefer feta. I also like to add Kalamata olives. It may be a Tuscan dish, but I give it a little Greek flavor because the recipe often calls for cucumbers. That marriage of tomatoes, cucumbers, olives, and feta is a winning Greek flavor profile. Adding capers and fresh basil and oregano round it out.

Here’s the recipe:

1 loaf day-old baguette or ciabatta

8 oz. cherry tomatoes, halved

1 hothouse cucumber, seeded and diced

1/2 red onion, thinly sliced

1/2 c. Kalamata olives

1/2 c. crumbled feta

1 TB. capers

2 TB. olive oil

2 TB. red wine vinegar

1 tsp Dijon mustard

1 tsp. basil

1 tsp. oregano

Salt and pepper to taste

For the bread, cut into large cubes. Coat with olive oil and salt and pepper. Line a baking sheet with parchment paper or rub in more olive oil so that bread doesn’t stick to the pan. Bake at 375 for 15-20 min or until golden and crunchy. Set aside.

Mix together the oil, vinegar, Dijon, basil, and oregano. In a separate bowl, combine the tomatoes, cucumbers, olives, capers, onions, and feta. Add the dressing. Season with salt and pepper if necessary. Add the croutons and serve.