Panzanella is a rustic Italian bread salad, created to use leftover bread. The vibrant tomatoes add moisture to the stale bread for a great summer main course or side dish. In this version, the bread is grilled for extra flavor. If your tomatoes are not at the peak of flavor, grill them, cut side down, until marked to bring out their natural sugars. Cut them into chunks and toss in the dressing before adding to the salad.
Recipe information
Yield
serves 6 to 8 as a first course
Ingredients
Dressing
Preparation
Step 1
Prepare a medium-hot fire (450°F) in a wood-fired grill, or plan to use a grill pan.
Step 2
Trim the heel ends from the loaf and cut the bread into 1-inch slices. Mash the garlic and sea salt into a paste. Blend with 3 tablespoons of the olive oil. Brush one side of the bread slices with the garlic mixture.
Step 3
Preheat a grill pan over medium-high heat, if using. Oil the grill grids or grill pan and toast the bread, dry side down, until lightly charred, about 3 minutes. Turn the bread over and repeat on the second side. Remove from the heat and let cool slightly. Tear the bread into bite-sized pieces and place in a large bowl.
Step 4
To make the dressing, combine the vinegar and pimentón in a small bowl and gradually whisk in the oil to create an emulsion. Add salt to taste and set aside.
Step 5
Combine the red pepper, green onions, beans, tomatoes, cucumbers, olives, and capers in a bowl. Lightly dress and add salt and pepper to taste. Let stand for 30 minutes, then add to the bread and toss. Add more dressing as needed to coat the bread. Add the basil leaves and toss again. Serve on a platter or on individual dishes, topped with Parmesan cheese.
