simple panzanella salad.
crunchy bread and fresh tomatoes are coated in a buttery vinaigrette for a simple tossed appetizer.
Serves: 4 Prep time: 5 minutes Cook Time: 15 minutes jump to recipe.
Panzanella salad seems to be making its rounds on the internet, with every other blogger making some version of the bread-and-tomato dish. It’s called a salad because it’s, well, vegetables tossed in dressing, but it’s really as much of a salad as a caprese would be (is that a hot take?).
I’m not any better, and because I was craving it after reading so many recipes, I decided to go ahead and make my own. Again, and again, and again.
I was having some trouble with this one.
The truth is, I don’t love typical panzanella because it’s kind of a hard dish to pair with things that already have carbs. And when it’s not made well, it can be kind of a weird dish. But it is a great way to use up the butts of bread you always seem to have on hand (perhaps leftover from making crostinis).
I was having some trouble with a salad being so.. leafless.. and drenched in so much vinegar. So here’s what I did — I used butter.
There’s still a healthy splash of vinegar in this recipe, but the dressing is actually mostly butter. Which, of course, means it’s amazing. Butter, bread, tomatoes? Yeah. The bread is crunchy, the tomatoes are soft and juicy, and the dressing is buttery with a whisper of vinegar, giving it just enough acidic bite.
why though
I think we tend to associate salads with healthy food. Right? It’s generally a mixture of veggies. So what happens when you add bread and butter? It kind of makes it something else, right?
I don’t disagree, and because of that, I don’t recommend it as a typical side salad. No, this is something you’d use as an appetizer or a side dish, not as a salad. Serving pasta for dinner? This probably isn’t your best pairing option.
But serving grilled fish in the summertime? Steaks, halibut, or cauliflower? This is perfect. If you’re making a spread of dips and cheeses, this fits right in. It’s kind of finger food, kind of not, and it’s perfect for those occasions when a few extra carbs are really welcome.
Oh, and it makes a pretty great lunch on it’s own, too.
panzanella for one
So here’s the thing: panzanella makes for terrible leftovers. I made this many times, and I never figured out how to return it to the texture it’s supposed to be when made fresh. The butter solidifies, so you can’t just eat it cold (although Evan did, so I guess you can do whatever you want). The bread gets soggy and can’t be re-crisped, and the only way to keep the tomatoes cold is to pick them out individually and keep them aside while you reheat the toast. Oh, and they’ll probably be soggy, anyways.
No, you have to eat this all at once. So what do you do when you just want a little panzanella for lunch?
First, cut the recipe in half. The serving size is meant as a side dish, so if you’re eating it between two people or as a main for one, you’ll be fine with half the recipe.
Then, toast the bread, either using the skillet method as outlined or simply in the toaster. It’s only a few slices, so pop them in the toaster to save time.
Cut and salt a few tomato slices, melt the butter and sauté the aromatics, and you’re just about done. Throw it all together and you have lunch. It’s that easy.
heirloom tomatoes, a variety I recommend when in season
simple panzanella salad ingredients
tomatoes: You could use any tomato here and it would work. Seriously, don’t overthink it. If you do need a recommendation, though, I highly recommend beefsteak. These are big and juicy, but not as soft as heirloom and not as seedy as vine. Roma could work, especially if you are cutting the salad into smaller pieces, but I find beefsteak to be a little more flavorful. If you’re opting for heirloom, choose the firmest possible tomatoes.
bread: Don’t try making this with sandwich bread or the salad will end up mushy. Find any kind of crusty loaf like Italian, sourdough, ciabatta, or baguette. It shouldn’t be stale, but either fresh or a day old. The bread should still have some “squish” to it, so that when you toast it, it retains a soft center.
butter: You’ll need butter for the dressing. If you need to swap it, try vegan butter substitutes (There are some good ones these days).
garlic and shallot: These aromatics will totally transform the dish. Have plenty of garlic and a shallot on hand and use as much as your heart desires. If you don’t have shallot, a yellow onion will work in a pinch.
white wine vinegar: Apple cider or distilled will work in a pinch, but I recommend white wine vinegar for this, which will have a mellow flavor that pairs well with butter.
herbs: You could switch up the herbs here easily, swapping out for rosemary, lemon basil, fried sage, or parsley. Personally I like the simplicity of thyme and the bright pop of basil.
red pepper flakes: Just that hint of heat. Feel free to omit or replace with your favorite chili flake.
salting the tomatoes drains out the water, making them more juicy and flavorful. use a colander to get rid of excess water, which will be close to 1/4 cup.
toast cut or torn bread until deep golden brown or even a little charred. You want it to be very firm so that it holds up to the vinaigrette.
what the softened aromatics and butter should look like. don’t worry, a little goes a long way.
panzanella salad pairing options
As I mentioned, this is not meant to be a “salad” per se, but rather, a carby side dish or appetizer. Pair it with proteins and other vegetables so that it doesn’t become a heavy nuisance.
reverse seared steaks
baked halibut or chilean sea bass
garlicky cumin shrimp
crisp white wines, like vinho verde or pinot grigio
cauliflower steaks
the key is fresh tomatoes, fresh herbs, and really good bread.
