Panzanella Salad

Serves 4


Made with Preserved Ugly Tomatoes


1-2 (day-old) loaf of bread
1 jar
Preserved Ugly Tomatoes
1 large cucumber, chopped
2 Tbsp capers
1 medium red or yellow bell pepper
1/2 medium red onion
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
Black Pepper, to taste

For the lemon-garlic vinaigrette:

2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from 1 lemon)
6 anchovies, finely chopped/smashed
3 medium garlic cloves, finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

The key to Panzanella is to let it sit for a while before serving.

The key to Panzanella is to let it sit for a while before serving.


Slice the bread into 1-inch cubes: Slice into roughly 1-inch cubes.

Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Strain the tomatoes, chop cucumber and bell peppers into bite-sized pieces. Slice the onion into thin slices.

Make the vinaigrette: Combine all ingredients in a small bowl and whisk to combine.

Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a wooden spatula to mix.

Let the salad sit for 30 minutes to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

This salad is best eaten the day it's made.