Make Ahead

Gazpacho Panzanella

July 24, 2013

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

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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

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

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Marian Bull

Written by: Marian Bull



Amelia V. July 29, 2013
I made this last night for dinner and threw in some chickpeas. Just finished the leftovers for lunch.
Alexandra O. July 25, 2013
My favorite vegetable is chocolate, too!
Marian B. July 25, 2013
I see you big al.
Phyllis G. July 25, 2013
hella yum
LauriL July 24, 2013
Going to make this this weekend for sure!! Great photos make it soooo appealing!
Kristen M. July 24, 2013
The two best summer foods! And the perfect cure for greenmarket anxiety. Brilliant.
Hannah N. July 24, 2013
I like your summer strategy.
Brette W. July 24, 2013
This is my kind of salad. Making it this weekend!
Kenzi W. July 24, 2013
I'm jumping on the weekend train. Cool?