I came up with this recipe by picking and choosing aspects of several different panzanella recipes; this is what works for me. Although it is a "bread salad," the use of fresh, ripe, meaty heirloom tomatoes and cucumbers only recently removed from a garden is what makes this something that especially appeals to me. —gandalf
What You'll Need
sourdough bread: thick sliced, torn into 3/4-inch pieces
ripe, meaty heirloom tomatoes: cored, cut into 1/2-inch to 3/4-inch pieces
red onion: thinly sliced into half-moons, then cut again in half
crumbled Feta cheese or goat cheese
extra virgin olive oil
red wine vinegar
fine kosher or sea salt
ground black pepper
Heat oven to 200F. Place the torn pieces of sourdough bread on a baking sheet and cook for 45-50 minutes. Remove from the oven and let cool.
Place the sliced red onion in a small mixing bowl, then add the red wine vinegar and let stand for 10-15 minutes. Remove the red onion from the vinegar with a fork and place the pickled onion slices into a medium mixing bowl.
Add the olive oil, sugar, salt, and pepper to the vinegar in the small mixing bowl; whisk together until the oil and vinegar are emulsified into a vinaigrette, then set aside.
Place the chopped tomatoes (without adding any extra tomato juice) and the diced cucumbers into the medium mixing bowl with the pickled onion slices; then add the bread and crumbled cheese, and mix together. Pour the vinaigrette over the bread mixture, and stir gently to mix.
Serve immediately at room temperature. Any leftovers can be refrigerated, but allow them to come to room temperature before serving.