Walnut Panzanella – A Tuscan Bread Salad

DESCRIPTION

Make this when tomatoes and cucumbers are at their peak. Perfect for summer!

You’ll get a large yield—plenty for a potluck picnic or a late summer party. (You can easily halve the amounts if you wish to make less—and just as easily double it for a really big crowd.)

Total Time
1 Hr, 35 Mins
Serves
8
Meal
Brunch Dinner Lunch
Course
Side

Total Time

Prep Time
20 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 35 Mins

Nutrition

Calories
438 cal
Total Fat
32 g
Polyunsaturated Fat
11 g
Cholesterol
3 mg
Sodium
409 mg
Carbohydrates
31 g
Dietary Fiber
5 g
Protein
10 g

Ingredients

  • 1/2 pound country-style bread
  • 1/3 cup minced red onion (or 3 to 4 scallions, chopped)
  • 4 cups chopped very ripe tomatoes (about 2 or 2 1/2 pounds)
  • 1/2 cup (packed) torn basil leaves
  • 1/3 cup chopped flat leaf parsley
  • 1/2 cup ricotta salata, in 1/2-inch pieces (or more depending on taste)*
  • 1 to 2 teaspoons minced or crushed garlic
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar A big pinch of salt (optional)
  • Freshly ground black pepper
  • 1 cup California walnut halves, roasted until fragrant in a 350°F oven
  • 1 medium-sized cucumber—peeled (unless organic), seeded, and chopped

*Ricotta salata is a dry, crumbly cheese similar to feta, but less salty. If you can’t find it, you can use feta, but omit the salt.

Preparation

  1. Preheat the oven to 400°F. Tear the bread into bite sized pieces or cut the bread into 1-inch cubes and place them on a baking sheet in the center of the oven to toast for about 15 minutes, or until lightly browned. Remove from oven, and set aside to cool.
  2. Combine all the remaining ingredients, except the walnuts, in a large bowl.
  3. Distribute half of the bread over the bottom of a large oval gratin dish or a 9- by 13-inch baking pan. Pour half the tomato-vegetable-vinaigrette mixture over the bread, then add a second layer of bread. Spread the remaining salad over the top, and cover tightly with plastic wrap.
  4. Chill for at least an hour, to let the bread soak up the flavors and juices.
  5. Serve on small plates, or if it is very juicy, spoon it into bowls. Top with walnuts just before serving.