Those Italians. They think of everything, don’t they? Often exiled to its own little plate, bread is a great friend of every meal. It always waits patiently to be torn and swept across the side of a plate, the bottom of a bowl, sopping up every last bit of sauce, dressing or soup. Leave it to Italy to elevate the status of this bread, moving it from the small plate to the big stage as the center-piece of a dish. When this happens we call it ‘panzanella’ and it is fantastic! Toasted, garlicy cubes of bread are tossed with crisp cucumber, sweet, vibrant tomatoes and creamy avocado.
They then soak in a luxurious bath of olive oil, red wine vinegar and lemon until they are just barely soft – only the slightest bit tender – and act as the binding point and focal piece of the dish. Paired with flank steak this is my summer swan song. A final tribute to that beautiful season of warmth and a great use of any late harvest tomatoes, cucumbers and remaining basil. It was also the perfect way to use the leftover ciabatta rolls from my roasted veggie sandwiches. So before you pitch that day-old bread give it a second look. It just may be time for panzanella!
Preheat the oven to 350. Chop any leftover bread into one inch cubes. I had several small ciabatta rolls left over from my sandwiches and the thin and airy interior toasts up wonderfully in the oven. Toss the bread cubes with one tbs minced garlic, one tbs olive oil and a pinch of kosher salt. Roast for seven minutes or until the bread is lightly crunchy and browned. Set aside to cool.
Next we have the avocado. If you are unfamiliar, handling an avocado can be intimidating, however you will feel instantly at ease if you follow these few steps. Run a knife around the avocado, slicing it into two pieces. Give it a small twist and the two sections will pull right apart. There is a large pit in the center. Carefully, take the heel of your knife and pierce the pit, removing it from the avocado. Using the same knife, slice the avocado into cubes, being careful not to pierce through the skin – and VERY careful not to cut your hand. After that, run a spoon between the flesh and the skin and remove the avocado cubes to a large bowl. Repeat with the second half.
I was able to snatch up a pint of baby heirloom tomatoes at the farmer’s market, a prize I know is in dwindling supply with the change in season. Along with the cucumber, they offer bursts of freshness and great texture. Remove the seeds from the cucumber and slice into quarter inch pieces. Chop the tomatoes and add everything to the bowl with the avocado. Toss the bread cubes in the bowl as well, scraping the pan to include any bits of garlic in the mix.
With all of the elements in place, it is time for the dressing. A quick whisk of the following will offer a simple, bright and flavorful dressing, helping to amplify the components of the salad, with special attention placed on the bread.
Blend two tbs red wine vinegar, one quarter tsp salt, one eighth of a tsp freshly ground black pepper, the juice from one half of a lemon. Once these items are combined, whisk in the olive oil in a slow, steady stream. You will need approximately six tbs. Taste for seasoning.
Pour the dressing into the bowl with the bread, avocado, tomatoes and cucumber and gently toss to combine.
Add one quarter cup of freshly chopped basil just before serving. I love this with flank steak and keep the seasoning on the meat light – just salt and pepper. The panzanella salad is bursting with flavor and can holds it’s own just fine. Every bite gets just that much better as the bread continues to soak up the dressing. Yes, this is traditionally a summer dish… but I can’t wait to re-imagine it for fall!
Serves 4-6
- two ciabatta rolls/three cups of bread cut into one-inch cubes
- one tbs minced garlic
- one tbs olive oil
- pinch of kosher salt
- one avocado, chopped
- one cucumber, seeds removed and cut into quarter inch dice
- two and a half cups cherry tomatoes, sliced (any variety of tomato will do)
- two tbs red wine vinegar
- one quarter tsp salt
- one eighth of a tsp freshly ground black pepper
- the juice from one half of a lemon
- six tbs olive oil
- one quarter cup freshly chopped basil
Lindsey McClave has a deep love for food, wine and travel. While she has no intentions of becoming a chef or a sommelier and doesn’t consider herself an expert in any culinary area, she is obsessed with learning.
She says, “the one thing I’ve taken away from my wine travels is that wine is meant for everyone – rich, poor, and everywhere in-between.” Whatever cooking becomes to you, she encourages you to find that foodie place, embrace it and run with it.
