How to Make Panzanella (Italian Tomato and Bread Salad)

This is the perfect late-summer salad. Make sure your tomatoes are ripe and luscious and your bread just a bit stale (so it won't fall apart). Serves six people.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1/8 tsp. freshly cracked black pepper (plus more if preferred)
• 1/4 tsp. salt (plus more if preferred)
• 2 stalks celery - trimmed, rinsed and cut into thin slices
• 1/3 cup high-quality red wine vinegars such as Cabernet or Merlot
• 1/3 bunch Italian parsleys - leaves only
• 6 large, ripe, heirloom tomatoes such as purple Cherokee or Zebra Stripes
• 1/2 bunch basil - leaves only
• 1 large loaf day-old crusty breads - such as ciabatta or country peasant bread
• 1 tbsp. Dijon mustards
• 2/3 cup extra-virgin olive oil

1. Cut the bread into large, bite-size chunks. Set the bread next to an open window to dry it out.
2. In a large bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil in a very thin stream to the bowl while whisking rapidly.
3. Core the tomatoes and then cut them into large, bite-size chunks. Add the tomatoes to the bowl with the vinaigrette.
4. Add the celery, parsley, and bread chunks to the bowl. Tear the basil leaves into small pieces and add them, too.
5. Grind more fresh black pepper into the bowl. Using your hands or a large spoon, toss the contents of the bowl thoroughly for one minute.
6. Let rest for 30 minutes. Taste for seasoning and serve.

Tips & Warnings

• The key to this salad is the tomatoes. Be sure to use only the ripest tomatoes available. Go to a farmer's market, if possible.