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Panzanella

Recipes / Salads

Based on The Boston Globe Magazine, 2005 June 19.

Serves 4.

The classic Italian salad panzanella combines toasted bread, ripe tomatoes, crisp cucumbers, and basil, which make an ideal summer dish.

• 4 thick slices crusty Italian bread, cut into 1-inch cubes
• 2 tablespoons red wine vinegar
• 1 tablespoon water
• 4 ripe tomatoes, cored and coarsely chopped
• 1/2 small red onion, finely chopped
• 2 pickling cucumbers, peeled, seeded, and cut into 1/2-inch cubes
• 1/2 cup Kalamata or other black olives, pitted and halved
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 handful basil leaves, stemmed and torn coarsely

Set the oven at 350 degrees. Spread the bread cubes in a single layer on a rimmed baking sheet. Toast them in the oven, turning occasionally, for 20 minutes or until the bread is dried out. Let the bread cubes cool to room temperature. Transfer them to a large bowl.

In a small bowl, stir together the vinegar and water. Sprinkle the mixture over the bread and toss well.

Add the tomatoes, onion, cucumbers, and olives. Toss again.

Sprinkle the mixture with oil, salt, and pepper. Add the basil leaves and toss again. Serve at ance.