Panzanella is a zesty bread salad and summer staple in and around the Tuscan province of Italy. Usually made with cubes of crusty Italian bread, tomatoes, basil, cucumbers and a simple splash of vinegar and olive oil, is infinitely customizable. Cooks add or subtract ingredients to suit their tastes. It’s one of those dishes that never disappoints. This version, Charred Onion, Cherry Tomato, Mozzarella Panzanella with Pesto Dressing, is a riff on the classic. Basil pesto gives the dressing an herby kick. (Make your own or use a superior quality prepared one.)
To make panzanella at home, be open to experimenting with what is seasonal and fresh at the farmer’s market. Perhaps there are baby zucchini available. Slice them thinly to add to the salad, along with fresh blossoms too. If your garden is full of early radishes, slice those and add them. Any kind of allium works well to add spark to the salad as does radicchio. Minced chives, slivers of fresh green onion or sliced sweet onions are welcome. Minced anchovies, diced smoked fish, capers and other briny ingredients are good additions.
Cheese adds richness and a counterpoint to any salty taste. I like to add fresh mozzarella or cubes of pecorino. For variety, look for Ciliegine cherry-sized mozzarella balls or the tiny pearl-sized balls. Here the onions are charred for depth of flavor.
It might seem odd to toast bread only to moisten it done here. It adds more texture and another layer of flavor to the salad. Omit this step if you prefer.
Kitchen Notebook
For several years, I have developed recipes and edited copy for a wonderful program called Tuscan Women Cook. Operated out of Montefollonico, Italy, the program places you in the kitchen with nonne, the fine granny cooks who pass down recipes and techniques through the generations. Take a look.
Ingredients
4 to 5 cups loosely packed basil leaves
3 cloves garlic
Pinch salt
¼ cup olive oil
1/3 cup toasted pine nuts or walnuts
3 tablespoons grated parmesan cheese
¼ cup Pesto Sauce homemade or purchased
2 tablespoons red wine vinegar
Half a large loaf of stale Italian bread, cubed, about 6 cups
Extra virgin olive oil¼ cup water
¼ cup red wine vinegar
½ red onion, cut into thin wedges
24 cherry tomatoes, halved or quartered
24 pitted green olives such as Frantoio
½ cup Italian flat-leaf parsley leaves
24 small cherry-size mozzarella balls, about 6 ounces, halved
1 small head radicchio
Salt and pepper to taste
Red wine vinegar, to taste
Extra virgin olive oil
Directions
- Prepare the Pesto Sauce: Place the basil leaves into the beaker of a blender with the garlic, salt, and 2 tablespoons of the oil. Blend to a purée. Add the pine nuts, parmesan and remaining olive oil. Blend until smooth. Taste and adjust the seasoning adding more oil if necessary.
- For the Pesto Dressing, stir together 1/4 cup of the Pesto Sauce and vinegar.
- For the Salad::Preheat the oven to 375°F. Toss the bread cubes with 2 tablespoons of olive oil. Spread it out on to a baking sheet and toast in the oven for 8 to 10 minutes until partially dried out.
- Place the toasted bread into a large bowl. Add the water and red wine vinegar and toss.
- Spread the red onion slices out onto the baking sheet. Drizzle with a tablespoon of olive oil. Roast for 10 minutes stirring halfway through until the onion soften and browns lightly. Scrape the onion into the bowl with the bread.
- Add the cherry tomatoes, olives, parsley and mozzarella. Shred the radicchio leaves and add them to the bowl. Add the dressing and toss. Adjust the seasonings with salt, pepper, vinegar and more olive oil if needed.
