Recipes › Patio Tomato › Panzanella with Patio Tomatoes
Panzanella with Patio Tomatoes
The Tuscan bread salad where stale bread soaks up the juices of tomatoes and a garlicky dressing to become something entirely new and wonderful. Patio tomatoes — smaller, denser, and full of flavor — work beautifully because they release their juice without becoming mushy. A great use for yesterday's bread.
Patio Tomato is usually ready April to May. More patio tomato recipes, or see what to sow this month where you are.
Ingredients
- 1½ lbs patio tomatoes, cut into chunks
- ½ loaf stale sourdough or ciabatta, torn or cut into 1-inch cubes
- 1 English cucumber, cut into chunks
- ½ medium red onion, thinly sliced
- ½ cup fresh basil, torn
- 2 garlic cloves, minced
- 5 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt and black pepper, to taste
Contains: sulphites.
Method
- Toss bread cubes with 2 tbsp olive oil and spread on a baking sheet. Toast in a 400°F oven for 10 minutes until golden and crispy.About 12 min
- Whisk together garlic, remaining olive oil, red wine vinegar, salt, and pepper in a large bowl.About 2 min
- Add tomatoes, cucumber, and red onion. Toss to coat and let marinate for at least 15 minutes, until tomatoes release their juices.About 15 min
- Add toasted bread and basil. Toss gently — the bread should soak up the dressing and juices without becoming completely soggy. Taste and adjust seasoning. Serve immediately.About 3 min
Tips
- Day-old or stale bread is ideal — fresh bread goes to mush; very stale bread absorbs better.
- Let the tomato mixture sit for at least 15 minutes before adding bread — you want maximum juice.
- Eat within 30 minutes of adding bread — the croutons will become soggy if left too long.
Ring the changes
- Add fresh mozzarella torn into chunks for a caprese-panzanella hybrid.
- Add a handful of arugula tossed in at the end for a peppery green note.
Keeping it
Eat immediately once assembled. The bread components don't keep once dressed.
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More from the same crop
Container gardeners who grow patio tomatoes often have a bowl of small-medium tomatoes at peak ripeness — this bruschetta is the perfect way to celebrate them. Diced and dressed with garlic, olive oil, and fresh basil, then piled onto grilled bread, this is exactly the kind of recipe that makes growing your own feel completely worth it.
20 min · easy · Patio TomatoWhen patio tomatoes come in fast and furiously from container plants, this soup uses them up brilliantly. Roasting first concentrates their sweetness; blending gives a silky, deep-flavored result. Serve with a grilled cheese on the side for one of the most satisfying simple meals imaginable.
55 min · easy · Patio Tomato
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