Meatless Mondays: Panzanella Salad

by David Orr · 2010-08-09 12:00:00 UTC
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Meatless MondaysPanzanella, or bread salad, is a traditional Italian dish that originated in the Tuscany region. It's so popular and versatile, however, that it's hard to say what's really traditional and what's not. This is my version that uses tomatoes and cucumbers, both of which should start becoming abundantly available at farmers' markets for most people. This dish really allows the ingredients to speak for themselves, so try to get the best quality tomatoes and cucumbers that you can find. And if you've got other things sitting around, feel free to add them, too (panzanella has developed a bit of a reputation as a leftover salad).

This is a great dish for picnics or to take with you for lunch, as it is best served at room temperature and only gets better the longer it sits. Serve this with a cold soup like gazpacho, and you've got a delicious summer dinner!

Panzanella
(serves 4 as a side dish, or 2 as a main course)

1/4 cup olive oil, more as needed
3 cloves garlic, minced
5-6 cups day- (or week-) old good bread, cut into 1 inch cubes
2-3 lbs tomatoes, preferably heirloom, chopped
1 small cucumber, unpeeled, diced
4 tablespoons Champagne vinegar, and more to taste
4 tablespoons olive oil, and more to taste
Salt and pepper
20 basil leaves, roughly torn

Heat oil in a large saute pan over medium-low heat. Saute garlic for 1 minute or until just golden, and set aside in a large bowl, trying to keep as much oil in the pan as possible. Return the pan to the stove and add the bread and a sprinkle of salt. Cook for about 10 minutes, or until nicely golden, tossing frequently and adding more oil if the pan becomes dry.

Meanwhile, add tomatoes and cucumbers to bowl with garlic and mix. When bread is done, add to bowl.

Add vinegar, olive oil, salt and pepper to taste and mix well. Add basil, mix again, and let sit for 10-15 minutes or longer to allow the flavors to develop. Adjust seasonings as necessary and enjoy!

For more vegetarian "Meatless Mondays" recipes, see here and here.

Photo credit: Crystl

David Orr is a sustainable cook, writer and activist.
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