Panzanella Summer Salad

I dread the end of the summer. Even though we San Franciscans might finally experience a brief warm spell after unseasonably cold weather, the dissipating fog marks the end of the heirloom tomatoes.  And although there are many ways to enjoy them, I love the simplicity of pairing raw heirlooms with something subtle that allows their natural flavor to shine. My former favorite, a dairy bomb caprese-style, is no longer something I can eat frequently or en-masse. So what’s another canvas for the glory of the heirloom that goes a step beyond salt, pepper and a dash of olive oil?

Frequently referred to as a “leftover salad,” panzanella originated in central Italy and is usually made with day old bread. This tasty summer treat also features a smattering of ingredients like basil, oil and tomatoes, and optionally anything from capers, white wine, anchovies, celery, carrots and red onion to cucumber, lemon juice and garlic. The juices from the tomato and other flavors soak into the bread making it a delicious, filling starter.

A quick note: If you add the bread too long before you serve, it will get soggy, but the flavors will intensify. I suggest adding 1/2 the bread initially, then adding the other half right before you serve to keep a little bit of the crusty crunch. This is easily made gluten-free with a simple bread substitution.

(Serves 6; vegetarian, dairy-free, optionally gluten-free)

Ingredients

1/3 cup red wine vinegar
3 cloves garlic
2-3 lbs heirloom tomatoes, seeded and chopped (yield is 5-6 cups – reserve juices and seeds)
1/2 lb country bread, cut into 1″ slices (gluten-free, try an equivalent)
6 anchovy fillets, rinsed and chopped (optional, vegetarians omit)
1 cucumber, peeled, seeded and chopped
1/3 cup capers, rinsed (optional)
1/4 cup olive oil
1 cup fresh basil, torn
Sea salt and ground pepper

Combine garlic and vinegar. Season with salt and pepper and set aside.

Toast or grill the bread until lightly browned, and tear into bite-sized pieces. Gently mix the bread and tomatoes in a large bowl. Add the anchovies, cucumber and capers.

Whisk 1/2 cup olive oil with vinegar mixture and drizzle it over the tomato mixture. Toss lightly to coat. Season to taste with salt and pepper and scatter the basil on top.