Summer Tomato Panzanella

  • Summer Tomato Panzanella.

    Summer Tomato Panzanella. Tom McCorkle for The Washington Post

Posted8/6/2019 12:04 PM

3 cups packed, torn pieces sourdough bread, including crusts

¼ cup olive oil


2¼ pounds ripe heirloom tomatoes, hulled and cut into bite-size wedges

1 teaspoon kosher or sea salt, plus more as needed

1 teaspoon minced garlic

1 tablespoon minced shallot

1 tablespoon white wine vinegar

Freshly cracked black pepper

10 fresh basil leaves, stacked, rolled and cut into very thin slices

Preheat the oven to 350 degrees.

Arrange the bread pieces on a rimmed baking sheet and drizzle them with half of the oil. Toss to coat. Bake for 15 minutes, until the bread is dried and fragrant but not browned. Let cool.

Place the chopped tomatoes in a colander set over a mixing bowl. Sprinkle the tomatoes with the teaspoon of salt; let them drain for about 20 minutes, gently tossing them every few minutes.

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Transfer the tomatoes to a serving bowl along with the cooled bread pieces. Toss to incorporate. Reserve the tomato juices in their bowl; there should be at least a half-cup.

Add the garlic, shallot and vinegar to the tomato juices, then gradually whisk in the remaining 2 tablespoons of oil to form a vinaigrette. Season lightly with salt and pepper. Pour over the tomato-bread mixture, just enough to wet the pieces but not soak them. (You may not use all the vinaigrette, but make sure to transfer the minced garlic and shallot, which can collect at the bottom of the bowl.) Use your clean hands to gently toss and coat the tomatoes and bread.

Scatter the basil over the salad and serve right away.

Serves 6

Nutrition | Calories: 200; Total Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 390 mg; Carbohydrates: 25 g; Dietary Fiber: 3 g; Sugars: 5 g; Protein: 5 g.

(Adapted from recipes by chef-restaurateur Fabio Trabocchi and from J. Kenji Lopez-Alt, culinary director of

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