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Prep time
1 hour 15 minutes
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Cook time
10 minutes
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Serves
2-3 as a main dish, 4-5 as a side dish
Author Notes
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
Ingredients
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6 ounces
sourdough bread: thick sliced, torn into 3/4-inch pieces
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2 pounds
ripe, meaty heirloom tomatoes: cored, cut into 1/2-inch to 3/4-inch pieces
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1 lg. or 2 med.
pickling cucumbers: peeled, seeded, diced (makes approx. 1/2 cup)
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1/8 med.-lg.
red onion: thinly sliced into half-moons, then cut again in half
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1-2 ounces
crumbled Feta cheese or goat cheese
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4 tablespoons
extra virgin olive oil
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2 tablespoons
red wine vinegar
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1/4 teaspoon
granulated sugar
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1/4 teaspoon
fine kosher or sea salt
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1/8 teaspoon
ground black pepper
Directions
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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.
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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.
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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.
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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.
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Serve immediately at room temperature. Any leftovers can be refrigerated, but allow them to come to room temperature before serving.
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