Traditional Panzanella Base

• 1/ 2 loaf (about 8 ounces) bread, torn or cut into large pieces
• 1/ 4 cup vinegar, such as red wine, white wine or balsamic
• 1/ 2 cup olive oil
• Kosher salt
• Black pepper
• 1/ 4 small red onion, thinly sliced
• 8 ounces ripe tomatoes, any variety cut into bite-sized pieces
• 1/ 4 cup fresh basil or mint leaves, torn

Late Spring/Early Summer Variation

• 4 ounces (about 2 cups) strawberries or raspberries, halved
• 1 medium cucumber, halved lengthwise then cut into half moons
• 1 ear fresh corn, kernels cut from cob
• 1 ripe avocado, cut into 1" cubes

Mid-Summer Variation

• 3 pieces ripe stone fruit (such as peaches, nectarines, or plums), pitted and cut into wedges
• 1 medium zucchini or yellow squash, sliced and grilled 
• 2 cups ripe cherries, pitted and halved

Late Summer Variation

• 6 ripe figs, halved or quartered
• 1 eggplant, sliced and grilled or roasted
• 1 red bell pepper, thinly sliced and grilled or sauteed
• 1 cup grapes, any variety, halved

Optional Add-ins (and yes, lettuce is optional in this salad)

• Tuscan Kale, thinly sliced
• Radicchio, torn into bite-size pieces
• Romaine lettuce, chopped into bite-sized pieces
• Olives, any variety
• Cheese, such as (crumbled pecorino, shaved parmesan, or fresh mozzarella)
• Meat, such as (salame, prosciutto, garlicky grilled chicken)

For the panzanella base

Method

• Step 1

  Preheat oven to 300F degrees.

• Step 2

  Arrange bread on a baking sheet in a single layer and bake for about 20 minutes, until dried and crisp.

• Step 3

  Meanwhile, make the dressing. Whisk vinegar, olive oil, salt, and pepper in a large bowl until combined. Set aside half the dressing, then add red onion, tomatoes, and basil or mint to the bowl, tossing to coat.

To finish

Method

• Step 1

  Add seasonal fruit and vegetables into the bowl with bread and any add-ins and toss until well-combined. Taste and season with salt, pepper, and additional dressing to taste. Allow panzanella to sit for 10 minutes before serving into bowls.