Right now the tomato plants are heavy with fruit at local farms and in our gardens. It’s the ultimate time to enjoy these sweet, juice heirlooms in abundance. Devouring them sliced and salted is the best in my book, but when you’re ready for something different, try a panzanella, an Italian salad of bread and tomatoes.
I’ve enjoyed the traditional panzanella at Frankie’s Fellini Café (678 Lancaster Ave, Berwyn), on a number of occasions. This salad features day-old bread cubes, tomatoes, green olives, cucumbers, red onion, olive oil, vinegar and shaved parmesan cheese.
Another traditional version can be found on the Main Line at the new Avalon Pasta Bistro, in Downingtown (78 Lancaster Ave.). Chef John Brandt-Lee makes his with cucumber, red onion, tomatoes and vinegar-soaked bread. This BYOB will be starting its lunch hours this fall, too.
Head to Philadelphia for some more unique twists on panzanella. Stop in Fork (306 Market St.) during lunch for their local heirloom tomato salad with toasted brioche, bleu d’auvergne and tarragon.
The panzanella that I want to try the most? It’s at Lacroix’s (210 W Rittenhouse Sq.) incredible weekend brunch. Check out their salad station for a waffle panzanella with fried chicken, Tabasco and a maple vinaigrette.
Panzanella is one of the simplest salads you can make at home, too. One of my favorites? BLT Panzanella Salad. Crunchy cubes of baguette soak up diced ripe tomatoes; fragrant sweet basil; greens; tangy balsamic vinaigrette; and crisp, salty bacon. Bacon makes everything better (and satisfies any meat-eater who might object to salad for dinner). Check out this recipe:
BLT Panzanella Salad
Ingredients
- 3 tablespoons balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 4 cups coarsely chopped tomato (about 1 1/3 pounds)
- 1/2 cup chopped Vidalia or red onion
- 1/4 cup chopped fresh basil
- 6 slices center-cut bacon, cooked and crumbled
- 1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
- Cooking spray
- 2 cups mixed greens or lettuce of choice
- ½ avocado, diced (optional)
Directions
Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread, lettuce and avocado to tomato mixture; toss gently to combine. Serve immediately.
