Recipe || Sweet and Easy Summertime Panzanella
We’re in the midst of a head wave just now, and the idea of having to cook is making me sweat even more. It’s a good idea to have a minimum effort recipe in your back pocket for just such an occasion! Panzanella is one of my favorite summer recipes. It’s a simple tomato salad that takes hardly any time at all and it’s full of flavor! If you’re having a barbecue or a picnic, panzanella is a great one to have in your repertoire. I’ve seen some with peaches and other things so it’s definitely one you can create variations for, but I’m keeping it simple with this recipe! Give it a go and I promise you won’t regret it.
During the height of the pandemic, we attempted to grow some tomatoes on our windowsill… We managed it until they got too big, then we took them out of the back of our building. The tomatoes were delicious, though they didn’t get very large. It really made me realise that the tomatoes we buy at the grocery store don’t have nearly as much flavor. Sure, when they’re in season they can be nice, but those lush tomatoes you find at farmers markets and what not? Those are the winners. Truly. For a salad like panzanella, the tomatoes are the centerpiece so they need to have a lot of flavor!
One day when I have my own garden, and can grow my own tomatoes, I’ll be living off of this recipe in the summer. We’ll dine al fresco with a panzanella, and some fresh lemonade that I whipped up the day before! Just thinking about it is putting a big old smile on my face! Tomatoes are the summer ingredient du jour. between panzanella and caprese salads I’m one happy bunny!
To be fair, this is a pretty great staple to have in your repetoire. Make it as a side for a meal, or to take over to a friend’s for a barbeque. The options are endless really. Minimal effort, maximum enjoyment. There’s something about tomatoes in the summertime that are especially flavourful though so while you could make it all year round, summer tomatoes are unparalleled!
And now for the recipe!
Easy Summer Panzanella
A simple and tasty meal, perfect for a warm summer evening!
- 300 grams ciabatta bread
- 1 kilo fresh tomatoes
- 1/2 tsp fine sea salt
- 1 red onion
- 110 ml olive oil
- 60 ml red wine vinegar
- 2 cloves of garlic, minced
- 1/2 tsp dijon mustard
- 1/2 bunch of basil
Prep your ingredients
Preheat your oven to 175°C Fan. Slice or rip your bread into chunks and place on a baking tray lined with parchment paper. Toast for 10-15 minutes, until toasted but not brown.
Place a colander in a deep bowl. Quarter your tomatoes and put them in the colander. If you have larger tomatoes, you can cut your quarters into smaller pieces but you want big chunky pieces. Sprinkle your seasalt over the tomatoes, toss, and then let rest for at least 15 minutes.
Thinly slice your red onion, then soak in a bowl with cold water for 15 minutes.
Thinly slice a handful of basil leaves and set aside.
Make the vinaigrette
In a jar or bowl, mix the oil, red wine vinegar, minced garlic, mustard. Season to taste. Add the tomato juice from your bowl and mix again.
Make the salad
In a large bowl, add the chopped tomatoes, red onions, bread pieces and basil. Mix together then add the vinegarette, tossing to make sure everything is coated. Let sit for at least 30 minutes, tossing occassionally.
- Get your bread a day or two in advance as it will dry out in the oven a bit better. Just keep an eye so it doesn’t brown too much!
- I always try to get a mix of tomatoes. If I’m near a farmers market, I’ll grab them there, just because they tend to be more flavorful and have more varieties! You don’t have to do this of course, but it definitely enhances the salad!
