greek panzanella
At the risk of putting myself in danger of becoming an enemy of panzanella purists, I’m just gonna go ahead and leave this unabashedly inauthentic yet wildly craveable panzanella recipe right here. I say we just call it a cousin to the traditional* Tuscan bread salad and keep it moving because time is of the essence - it’s peak tomato season, which also means tomato season is almost over!
*Though it’s difficult to be strict about authenticity when the oldest form of panzanella predates even the appearance of the tomato in Italy! Old AF! Variations abound.
Now one glance at these photos and you might be thinking “ummm girl you do know these year-round grocery store-ass cherry tomatoes ain't heirloom right?” And you’d be right to call me out. I did indeed take these photos towards the end of my pregnancy when I was fresh out of the physical energy and emotional fortitude required to waddle my way down to the farmers market, face the unmasked masses of LA County (why y’all?!?), and get my greedy, swollen hands on some juicy heirlooms. But no matter, this salad is a year-round favorite, not just a tomato season favorite.
Last week, though, I made again for approximately the 97th time using a giant bubble butt of an heirloom in place of the pint minis and it was by far the best decision I’ve made in a long time...not just because I haven’t gotten out much lately either. Sweet tomato-season Jesus, this salad BAYANGS with an heirloom!! And I can say that with the deep confidence of someone who, after feeding her baby in the middle of the night, trotted downstairs to the kitchen and finished off the remaining 3 servings left over from dinner (for a whopping total of 5 servings snarfed in a matter of hours, oops!) Please consider yourself hereby warned of its addictiveness.
We’ve already discussed at length my zero tolerance policy for boring, limp piles of leaves masquerading as meals. And fortunately for us, this salad completely agrees. No veggie foolery to be found here, guys. It’s bounty of fried bread, fresh vegetables, brine-y cheese, and savory olives will have you smacking your lips so hard you’ll forget those shameful, bland letdown salads even exist. Irresistible all the time and truly over the top at the moment, if you’re going to eat your peak season tomatoes any other way than sliced with s&p, let it be this way. You won’t regret it - unless you eat the whole damn thing yourself, but you also can’t say I didn’t warn ya!
Greek Panzanella, adapted a good bit from Barefoot Contessa, How Easy is That?
Serves 6; Time: ~1 hour, including 30 prep, up to 30 minutes rest
Lemon Oregano Dressing
4 cloves garlic
2 tablespoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup good red wine vinegar
1/4 cup extra-virgin olive oil
Salad
6 cups rustic bread (about 10-12 oz) bite size-diced
Extra virgin olive oil
Kosher salt
Cracked black pepper
1 hothouse cucumber or 3 persian cucumbers, halved lengthwise and chopped into chunks
1 yellow or orange bell pepper, seeded and large-diced
1 large ripe tomato, chopped or 1 pint cherry or grape tomatoes, halved
¼ to ½ small red onion, thinly sliced in half-moons (I used the lesser amount)
½ cup Kalamata olives, pitted and roughly chopped
4-6 oz feta cheese, ½-inch diced
Make dressing. Roughly chop the garlic and then add the oregano, salt and pepper. Chop the mixture together and smear it into the cutting board using the side of a knife (or a mortar and pestle) to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork or whisk, allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. Set aside.
Make croutons. Put two turns of the pan of extra virgin olive oil into a large skillet over medium-high heat. Once pan is hot enough so that drop of water makes it sizzle (but not smoking), add enough bread cubes to the pan for a single layer, and sprinkle with salt and pepper. Sauté, tossing frequently until nicely browned; anywhere from 5 to 10 minutes depending on how hot your stove is. Repeat again with remaining cubes, adding more oil as needed.
Assemble salad. Combine all vegetables and croutons in a large bowl, add dressing and tossed until evenly coated. Add feta and toss lightly again. Set aside for anywhere from 15 to 30 minutes (20 minutes is the sweet spot for me), until the bread has soaked up the dressing. Taste and adjust seasoning with salt and pepper if needed. Serve at room temperature.
