Make Ahead

Gazpacho Panzanella

July 24, 2013
4 Ratings
Photo by Eric Moran
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
Author Notes

Deconstruct gazpacho, and you get a Panzanella packed with summer's purest flavors. —Marian Bull

What You'll Need
  • 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
  • 1/2 lemon, juiced
  • 1/4 cup good olive oil, or more, to taste
  • 1/2 loaf of good, crusty bread (ideally day-old)
  • 1 pinch Plenty of flaky salt
  1. In a mortar and pestle (I've also done this with a knife!), bash together your garlic and basil with a fat pinch of salt to form a green paste.
  2. Toss your basil-garlic paste with cucumber, tomato, and lots of olive oil, and lemon juice. Let it sit in the fridge for at least a few hours -- you can easily make this in the morning, go about your day, and pull it out in time for dinner.
  3. Before serving, preheat your oven to 350° F. Tear your bread with your hands into uneven bits, about the same size as a one-inch cube. Let them be crazy. Toss with olive oil to coat. Toast them on a baking sheet in the oven for 10 to 15 minutes, stirring once or twice. You want the bread to be toasty on the outside but still a bit chewy on the inside. Let them cool.
  4. Remove your salad from the fridge. Scoop out your vegetables and toss with croutons. Dress with the juice that's sitting at the bottom of your salad bowl. Save the rest for later; throwing away tomato juice is a cardinal sin of summer.

See what other Food52ers are saying.

  • Annie Preaux
    Annie Preaux
  • krikri
  • nikki
Marian Bull

Recipe by: Marian Bull


3 Reviews

Annie P. September 22, 2019
I love this recipe! Instead of having fresh bread on the side of some carbonara, we made this salad and it was perfect. The leftovers were great too once the bread had soaked up all the flavors.
nikki January 16, 2019
What could you subsitutue for bread?
krikri June 4, 2016
I didn't follow the recipe exactly, but it was yummy all the same. No basil; cilantro. Had little cuke -- added onion. Had spinach that needed to be used up; that went in. Had a jar of jalapeños that had been basking in vinegar; that replaced the lemon juice.
I'm sure the original would be delicious too. The dish it inspired was!
(The flavours reminded me of the aji sauce we had at PQ International Restaurant in Dayton, OH.)