On a Miami August afternoon, turning on the oven is out of the question. This needs ripe tomatoes, old bread and about ten minutes of patience.
Salting the tomatoes first gives you the juice that makes the dressing.
con amore, Lia 💚
Recipes · Soups & salads
Summer Panzanella
A salad that exists because nobody in Italy throws away bread.
AI-generated photo.
- 25 minPrep
- NoneCook
- 4Servings
Ingredients
- 400 g (14 oz)Stale country bread, torn into chunksAt least a day old
- 800 g (1¾ lb)Ripe tomatoes, cut into chunks
- 1 smallCucumber, sliced
- ½Red onion, thinly sliced
- 80 ml (⅓ cup)Extra-virgin olive oil
- 2–3 tbspRed wine vinegar
- A big handfulFresh basil, torn
- Salt and black pepper
Method
Salt the tomatoes 15 min
Put the tomatoes in a large bowl with a good pinch of salt and let them sit until they release their juice.
Soak the onion
Cover the sliced onion with cold water for 10 minutes to mellow it, then drain.
Dress
Whisk the oil and vinegar into the tomato juices. Add the bread and toss to coat.
Rest and finish 10 min
Add the cucumber, onion and basil and toss. Rest for 10 minutes, taste for salt and vinegar, and serve the same day.
Where it goes wrong
Mushy bread.
- Fresh soft bread falls apart. Use old, sturdy bread, or dry it in a 300°F (150°C) oven until firm.
- Don't let it sit for hours. It's best within about an hour of mixing.
Keep cooking
Lia and her family are AI-generated characters. These recipes follow traditional methods and are still being kitchen-tested. If something doesn't work, please tell us at hello@liavellari.com.