Tyler Florence's Panzanella

Oh summer produce...I walk the market aisles and giggle with glee.  My current obsession is with Trader Joe's tomatoes...probably because I'm a tomato fiend.  One of my very favorite sandwiches ever is just two slices of ciabatta toasted, thick slices of vine ripened tomatoes, salt, pepper and olive oil.  Sounds a bit plain I'm sure, but it's like eating bruschetta.  I'd take that over a club sandwich any day. 

So while my tomato greediness knows no limits, I knew that panzanella would be the perfect way to kick off the produce season....it's like a tomato sandwich in salad form with a few extra goodies thrown in.  And who better to turn to for a variation than my dream boyfriend Tyler Florence.  I say that, but then I took his variations like celery leaves and anchovies, and left them out.  Maybe this is just "plain 'ole panzanella."  Okay by me.

Cukes are a bit weird to me.  When they are good and not the least bit bitter, I could eat them like candy.  Just a hint of bitterness though and I actually spit them right out...it's like playing the lottery each time.  I've found though that Kirbys or Persian cukes (or any of the smaller variations) tend to be safe.  And I love that extra crispness that they seem to have over regular grocery store cukes.

Ah, and now the bread.  My achilles heel.  What I love about panzanella is that it uses up that leftover and slightly dry bread you bought yesterday on a whim because you couldn't pass up the temptation of that freshly baked smell.   No?  Just me?  Well, I don't deny it. In my house we happened to have a full french loaf that my mother purchased at Sam's which actually has a delightful crust and chewy texture, and the remainder of the garlic ciabatta I picked up. You would think that would be enough yes?

Yeah, not so much.  That same absentmindeness that causes me to lose things all the time, also causes me to completely forget that I put something in the oven once that door is shut.  It's like a magic memory veil--if I don't set the timer I almost never remember there are items baking away in the oven.  I present exhibit A. 

Effort number two was not even photographable because it set off my smoke detectors and I let the water run over the blackened remnants of my former ciabatta while I stood on a stool and fanned the detector.  "Hi neighbors.  My name is Mary and I set off the smoke detectors almost every time I bake.  You'll enjoy living near me."  With two burned batches and no more bread I had to turn to the only bread like item I had left--whole wheat and flax sandwich thins.  Try and imagine that these are big fat crisp croutons instead.

All in all, it wasn't bad.  I'm not going to lie--I missed those big fat ciabatta bread pieces, but luckily, panzanella has such great flavors that as long as the tomatoes are ripe and flavorful, you can make a passable salad. 

Panzanella adapted from Tyler Florence’s Eat This Book

1  loaf of round Tuscan bread, french loaf or ciabatta, cubed
Extra virgin olive oil

2 garlic cloves

Kosher salt and freshly ground black pepper

Juice of 1/2 a lemon, or as needed

1 tablespoon capers, drained

1 lb cherry or baby heirlooms

1/2 red onion, finely chopped

4 kirby's chopped into 1/2 inch pieces

1/2 bunch of basil, chopped

1. Preheat the oven to 400F. Drizzle bread cubes with about 1/4 cup of olive oil.
2. Spread the bread on a baking sheet and back until the bread begins to brown, about 10 minutes.
3. While the bread is toasting make the dressing: chop garlic and place in large mixing bowl.  Add the lemon juice,  oil, salt, pepper, and stir together.
4. Add  tomatoes, cucumbers, capers, basil, and onion; gently stir. Taste for seasoning.
5. Finally, add the toasted bread and toss it all together.
6. Taste it and season one last time with salt, pepper, and lemon juice.