INGREDIENTS

1 pound tomatoes, such as beefsteak or heirloom
2 tablespoons salt, plus one pinch, divided
8 ounces crusty bread, no more than 2 days old
oil, for toasting
4 tablespoons butter
1 shallot, sliced
4 cloves garlic, minced
2 sprigs thyme, stems removed
1 tablespoon red pepper flakes
1 tablespoon white wine vinegar
10 leaves basil, for topping

RECIPE

Slice the tomatoes into 1/4-inch thick slices. If desired, quarter the slices.
Place tomatoes in a colander and add the 2 tablespoons of salt, dispersing evenly across slices. Do not touch or stir; allow tomatoes to drain while preparing the bread.
Heat a thin layer of olive oil in a skillet over medium heat.
Slice the bread into 1/4-inch slices, then tear or cut the bread into 2-inch pieces. Place in the skillet and toast until golden brown, about 2 minutes per side. Work in batches as needed. Place finished toasts in a large bowl.
Using the same skillet, melt the butter, then add the garlic, shallot, and thyme and cook on medium low until soft and almost jammy, about 5 minutes. Do not allow to burn.
Remove from the heat and stir in the pinch of salt, pepper flakes, and vinegar.
If any tomatoes have salt on the surface, brush the salt away and pat dry. Add to the bowl with the toasted bread, then pour the butter mixture into the bowl. Toss, coating the bread and tomato evenly. Let sit for 5-10 minutes.
When ready to serve, sprinkle with basil.

NOTES

If your basil leaves are large, chiffonade them for serving.

The vinaigrette only equals about 1/4 cup of liquid at most. It should very thinly coat the salad contents and soak into the bread. Try it first, and if you'd still prefer more, double the dressing recipe. The salad should not be wet.

Leftovers are not recommended as the bread and tomatoes get soggy in the refrigerator. If you'd like to prep ahead, slice the tomatoes, bread, and onion in advance. Toast the bread up to 2 days in advance.

Panzanella is like a caprese with bread instead of mozzarella. That is to say, it’s less of a side salad and more of an appetizer — and should be treated less like a healthy thing and more as the little indulgence that it is.

The truth is, I don’t love typical panzanella because it’s kind of a hard dish to pair with things that already have carbs. And when it’s not made well, it can be kind of a weird dish (too much vinegar, in my opinion). But it is a great way to use up the butts of bread you always seem to have on hand (perhaps leftover from making crostinis).

I really wanted to make a panzanella for my own taste buds, with more richness and salt than acidity. If you, like me, prefer creamy pastas, dressings, and sauces, this is the panzanella for you: the dressing is butter-based.

I think we tend to associate salads with healthy food. Right? It’s generally a mixture of veggies. So what happens when you add bread and butter? It kind of makes it something else. There’s still a healthy splash of vinegar in this recipe, but the dressing is actually mostly butter. Which, of course, means it’s amazing. The bread is crunchy, the tomatoes are soft and juicy, and the dressing is buttery with a whisper of vinegar, giving it just enough acidic bite.

Because it’s a whole bread-and-butter situation, I don’t recommend it as a typical side salad. This is something you’d use as an appetizer or a side dish, not as a salad. Serving pasta for dinner? This probably isn’t your best pairing option.

But serving grilled fish in the summertime? Steaks, halibut, or cauliflower? This is perfect. If you’re making a spread of dips and cheeses, this fits right in. It’s kind of finger food, kind of not, and it’s perfect for those occasions when a few extra carbs are really welcome.

Oh, and it makes a pretty great lunch on it’s own, too.

panzanella for one

So here’s the thing: panzanella makes for terrible leftovers. I made this many times, and I never figured out how to return it to the texture it’s supposed to be when made fresh. The butter solidifies, so you can’t just eat it cold (although Evan did, so I guess you can do whatever you want). The bread gets soggy and can’t be re-crisped, and the only way to keep the tomatoes cold is to pick them out individually and keep them aside while you reheat the toast. Oh, and they’ll probably be soggy, anyways.

No, you have to eat this all at once. So what do you do when you just want a little panzanella for lunch?

First, cut the recipe in half. The serving size is meant as a side dish, so if you’re eating it between two people or as a main for one, you’ll be fine with half the recipe.

Then, toast the bread, either using the skillet method as outlined or simply in the toaster. It’s only a few slices, so pop them in the toaster to save time.

Cut and salt a few tomato slices, melt the butter and sauté the aromatics, and you’re just about done. Throw it all together and you have lunch. It’s that easy.

Enjoy.

Serves: 4

Prep time: 5 minutes Cook Time: 15 minutes