Panzanella

Toasted Italian bread with cucumbers, tomatoes, basil and a vinaigrette made from their own juices.

Ingredients

• Bread — 8 oz Day-Old Italian Bread
• Bread — 3 Tbsp Extra-Virgin Olive Oil
• Bread — Kosher Salt to Taste
• Salad and Vinaigrette — 1½ lb Pickling Cucumbers
• Salad and Vinaigrette — 1 pint Cherry Tomatoes Halved
• Salad and Vinaigrette — ¼ Red Onion, Thinly Sliced
• Salad and Vinaigrette — ½ cup Fresh Basil Torn
• Salad and Vinaigrette — ¼ cup Shaved Pecorino Romano
• Salad and Vinaigrette — 3 Tbsp Rendered Tomato-Cucumber Juice
• Salad and Vinaigrette — 2 Tbsp Red Wine Vinegar
• Salad and Vinaigrette — 1 Small Garlic Clove Grated
• Salad and Vinaigrette — 3 Tbsp Extra-Virgin Olive Oil
• Salad and Vinaigrette — Kosher Salt and Ground Black Pepper to Taste

Method

1. TOAST THE BREAD: Heat the oven to 400°F. Tear the bread into irregular 1½-inch pieces. Toss with the bread’s 3 Tbsp olive oil and salt. Toast on a sheet pan for 10–12 minutes, tossing once, until lightly golden and crisp outside with some chew in the center. Set aside.
2. SALT THE VEGETABLES: Trim and slice the cucumbers ¼ inch thick. Leave skins and seeds intact unless tough or watery; peel and seed only if needed. Toss the cucumbers and tomatoes with salt and rest for 15–20 minutes. Strain over a bowl for a few minutes, reserving about 3 Tbsp juice.
3. MAKE THE VINAIGRETTE: Whisk the vinegar, grated garlic and black pepper into the reserved juice. Slowly whisk in the salad’s 3 Tbsp olive oil. Taste before adding more salt.
4. DRESS THE BREAD: Toss the toasted bread with enough vinaigrette to lightly coat. Rest for 1–2 minutes to begin absorbing the dressing.
5. ASSEMBLE: Add the drained cucumbers and tomatoes and the red onion. Toss with more dressing as needed. Rest for 5 minutes, then gently mix in the basil and Pecorino. Adjust dressing and seasoning and finish with extra Pecorino if desired.