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5 from 1 vote

Summer Panzanella

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Cuisine: Italian
Servings: 4

Ingredients

  • 2 pounds (about 4-5 cups chopped of tomatoes) cut into 1 1/2-inch wedges. Look for tomatoes that are juicy and ripe, like some high quality summer tomatoes!
  • 1/2 teaspoon kosher salt + extra for cooking/serving
  • 1/2 lb ciabatta, baguette, or rustic sourdough bread, cut or torn into 1 1/2–inch cubes (about 6 cups bread cubes). Bread that is a couple day old, stale, and dry is best!
  • 1/4 cup olive oil Plus more for cooking
  • 1 shallot or 1/4 red onion, minced (about 2 tablespoons)
  • 1 medium garlic cloves, minced (about 2 teaspoons)
  • 1/8 cup red wine vinegar Depending on how acidic you'd like it

Optional veggies to add:

  • 1 medium eggplant cut into 1/2 inch cubes
  • 1/2 pound frying peppers (varieties like Jimmy Nardello, Italian frying, etc - look for peppers that are smaller with thinner skin than a bell pepper)
  • 1/2 cup basil thinly sliced or chiffonade

For serving:

  • Fresh black pepper
  • About 1/2 cup ricotta cheese Can also use mozzeralla cheese too

Instructions

  • Salt the tomatoes: Place chopped tomatoes in a colander set over a bowl and season with 1 teaspoon of of salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
  • Make the croutons: Meanwhile, if your bread is not dry and stale, place it in a 350 degree oven for 10-15 minutes, until crisp on the outsides. Then mix the bread with 2 tablespoons of olive oil and cook another 5-10 minutes until crisp and firm but not browned. Remove from oven and let cool.
    You can also saute the bread pieces with olive oil in a saute pan over medium-low heat until crisp and firm but not browned.
  • Saute eggplant: Saute the cubed eggplant over medium heat with about 1 tablespoon of olive oil and a pinch of salt. Stir and cook until eggplant has softened. Add a splash of water (about 1-2 tablespoons) to the pan if the eggplant starts to stick. Set aside.
  • Char peppers: Heat a medium saute pan (a cast-iron pan works great here!) over medium heat, and add just a teaspoon of oil. Add the frying peppers and let them cook for a few minutes, or until charred on one side. Flip and cook until charred all over. Set aside.
  • Make the dressing: Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in the 1/4 cup of olive oil.
  • Combine: Combine toasted bread, tomatoes, eggplant, peppers, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes to 4 hours before serving, tossing occasionally until the dressing is absorbed by the bread.
  • Serve: with ricotta cheese and fresh black pepper.