What to Cook Now

Gazpacho Panzanella

By • July 24, 2013 • 9 Comments

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If you're like us, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul.

Today: Deconstruct gazpacho, and you get a Panzanella packed with summer's purest flavors.

Gazpacho Salad from Food52

My tendency towards indecision is, at times, paralyzing. So shopping at farmers markets in the summer is oddly stressful: seven types of berries, nine squash varietals, rows and rows of color. The possibilities are endless; my time and my budget are not.

My strategy for avoiding mid-July panic attacks is this:
1. Find a farmer that you like.
2. Make friends with said farmer.
3. Get your farmer friend to make all of your decisions for you.

Gazpacho Salad from Food52

When I lived in North Carolina, I visited Cindy each week at the market. I began to trust her. I knew all of her teenage sons by name. They would occasionally make eye contact with me. So when my midsummer inspiration was waning, I asked her what to do with all of these tomatoes and cucumbers and basil. She spoke of a basil-garlic paste, and chopped vegetables, and gazpacho.

This salad has evolved from that recommendation. It is gazpacho for those too lazy to grab their blender off the shelf. It is a salad for when you are bored of salads. It is basil and tomato together again, this time padded by soft pulls of bread and still-crunchy cucumbers.

Gazpacho Panzanella from Food52

Make it early in the day, and then serve to your friends in the evening after everything has marinated and your bowl is half-filled with a mixture of oil (use a lot of it) and tomato juice and basil essence. 

If there's any left, save that vinaigrette. Use it for another salad. Pour it on whatever you like, and it will taste of summer. Just don't stress about it.

Gazpacho Salad from Food52

Gazpacho Panzanella

Serves 2 to 4

1 bunch basil, finely chopped
1 to 2 cloves garlic
2 medium to large tomatoes, 1/2-inch dice
1 medium cucumber, 1/2-inch dice
Juice of half a lemon
1/4 cup good olive oil, or more, to taste
Half a loaf of good, crusty bread (ideally day-old)
Plenty of flaky salt

See the full recipe (and save and print it) here.

Photos by Eric Moran

Jump to Comments (9)

Tags: what to cook now, summer, recipe, panzanella, salad, gazpacho, tomato, tomatoes, cucumber, basil, bread, stale bread, vinaigrette, make-ahead, vegetarian, vegan, special diets

Comments (9)

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about 1 year ago Amelia Vottero

I made this last night for dinner and threw in some chickpeas. Just finished the leftovers for lunch.

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over 1 year ago alex

My favorite vegetable is chocolate, too!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I see you big al.

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over 1 year ago Phyllis Grant

hella yum

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over 1 year ago LauriL

Going to make this this weekend for sure!! Great photos make it soooo appealing!

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

The two best summer foods! And the perfect cure for greenmarket anxiety. Brilliant.

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over 1 year ago Hannah Nickerson

I like your summer strategy.

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over 1 year ago Brette Warshaw

This is my kind of salad. Making it this weekend!

Me

over 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I'm jumping on the weekend train. Cool?