“Panzanella” is Italian for “little swamp.” Add oil-packed tuna, a few cups of cooked beans, or grilled meat or tofu if you’d like to increase the protein.
Makes 2–3 entrée servings.
½ cup cider or red wine vinegar
1½ cups extra-virgin olive oil
1 small clove garlic, minced or pressed
½ teaspoon salt
Several grinds of black pepper
1 large (about 12 ounces) tomato, cored
1 medium (about 6 ounces) cucumber
1 medium (about 6 ounces) zucchini or summer squash
2 ears corn, shucked, kernels cut off (about 1 cup kernels)
½ cup mixed herbs, parsley, oregano, basil, summer savory, thyme, dill, etc.
¼ cup finely chopped pickled or fermented vegetables
4 slices rustic bread (about 8 ounces)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Place the vinegar, oil, garlic and salt in a jar. Put the lid on and shake very well to combine.
Chop the tomato, cucumber, and squash into bite-sized pieces. Place in a large salad bowl with the corn, herbs and pickled vegetables.
Grill or toast the bread until charred and crisp. Remove from heat, drizzle with oil, and cut or tear into bite-sized pieces. Add to the salad bowl.
Toss with a generous amount of the dressing. Divide among plates.
This recipe was part of Tuesday Market’s 2017 Summer Chef Series and was also featured on Mass Appeal.
