It is the height of tomato season and I just cannot get enough of their bright red deliciousness. I will sometimes buy a couple of pounds from one vendor at the farmers market, then see more at another stall and buy them, too. Yes, I have even bought from three different vendors in a single day. I think I may have a problem.

There are so many ways to use fresh tomatoes. I love making my mother’s Tomato Soup — there is nothing like it with a simple grilled cheese sandwich. Then there is my Tomato Saffron Cream Sauce for pasta — it is “lick your plate” good. And if you are in a Côte d’Azur mood, there is always this Provençal Tarte aux Tomates.

Years ago, when in Tuscany during tomato season, we learned two of our favorite recipes involving tomatoes and stale bread. (Nothing gets wasted in an Italian kitchen.) First is Pappa al Pomodoro  — a soup that is as comforting as it is delicious. We usually make it at the end of tomato season when the evenings cool off a bit, and a bowl of piping hot soup is welcome.

The other recipe we learned — Panzanella — is perfect for summer, and takes advantage of really juicy, ripe tomatoes. The ingredient list is short: tomatoes, cucumber, day-old or stale bread, basil, and a simple dressing. It is best to make this a little in advance to allow the flavors to meld. Then relax and enjoy it with a crisp white wine under a passion flower-covered pergola in Tuscany (even if only in your dreams).

~ David

31 Comments

  1. John / Kitchen Riffs

    July 31, 2021 at 8:08 am

    Hi, my name is John. I share your problem — I often buy multiple lots of tomatoes when I’m at a farmers market! It’s a good problem to have, though. This salad looks delightful. I don’t usually add bread to my tomato salads, but I really should do so more often — it does add a nice texture (and flavor!) dimension. Terrific recipe — thanks.

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:51 pm

      I was at the farmers market this morning, John, and it was really hard to control myself when it came to peaches and tomatoes. Somethings will never change! I definitely think you need to try the salad with the bread… While I love plain tomato salads, this one is pretty spectacular!

      Reply
  2. Chef Mimi

    July 31, 2021 at 8:42 am

    this is the third panzanella I’ve come across today! But that makes sense because it’s ripe tomato season, finally. Your recipe looks wonderful. Personally, I think lots of red wine vinegar and basil leaves are a must.

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:52 pm

      Well, Mimi, they do say that great minds (and feeble once, too, I suppose) think alike! I haven’t seen any other Panzanella recipes out there but we’re heading into August and I’m sure I’ll see some soon.

      Reply
  3. Diana

    July 31, 2021 at 8:51 am

    A deconstructed gazpacho and a must try!

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:52 pm

      I never thought of it that way, Diana! That’s brilliant. I hope you and Jeff get a chance to give it a try…

      Reply
  4. Jill Becker

    July 31, 2021 at 9:24 am

    Delicious, one of our favorites.

    Reply
  5. Christina | Christina's Cucina

    July 31, 2021 at 10:05 am

    Such a fabulous use of stale bread, it’s practically genius!
    🙂 I think I’ll make one today!

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:53 pm

      The Italians are brilliant when it comes to using stale bread! i’m so glad they are, Christina!

      Reply
  6. Marian Jensen

    July 31, 2021 at 12:25 pm

    Delicious! A perfect summer salad.

    Reply
  7. Valentina

    July 31, 2021 at 2:12 pm

    We went to Tuscany last month. (I know!) My cousin got married there, near Siena. I could go on and on (and on!), but for now I will just say that I had a Panzanella salad almost every time it was on the menu. I’ve always loved it, and it was the first time I’d had one in Italy. Your version looks very similar to those that I had. I even have some amazing olive oil I brought home that I can use for your recipe. Can’t wait. 🙂 ~Valentina

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:55 pm

      Wow! I’m impressed you were brave enough to traverse the Atlantic! I know you had a great time, Valentina, and I look forward to the time when I can get over, too! Isn’t Tuscan olive oil the best?

      Reply
  8. Eha

    July 31, 2021 at 5:29 pm

    Probably my favourite tomato salad I prepare in a very similar manner . . . but this so tales my eye for the absolutely beautiful way you have served it – the food and thru plate belong together . . . !

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:56 pm

      It does make for a pretty nice visual image! Thanks for saying so, Eha. And, since the salad and the plate came from Tuscany, I do think they belong together.

      Reply
  9. sherry

    August 1, 2021 at 2:55 am

    panzanellas are clearly the go-to at the moment. i keep seeing recipes for them. obvs a great idea when tomatoes are in season. (but forgive me, i don’t like tomatoes!)

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 3:57 pm

      Who knew, Sherry? Either that panzanellas were the go-to these days OR that you don’t like tomatoes!

      Reply
  10. Ron

    August 1, 2021 at 7:01 am

    A beautifully presented and I’m sure wonderful tasting Panzanella. A late summer favorite on our table. We make it the same as yours except I sometimes like to use Spanish sherry wine instead of red wine vinegar. Well done David.
    I say you can never have too much wine in the cellar or fresh tomatoes to create with.

    Reply
    • Cocoa & Lavender

      August 1, 2021 at 4:00 pm

      I have been in to use Sherry vinegar, as well, Ron. But right now we have an amazing red wine vinegar from the Piedmont that is just amazing… and I agree about the wine and tomatoes!

      Reply
  11. Fran @ G'day Souffle

    August 2, 2021 at 7:26 am

    What a lovely Summer salad! Simplicity is the best!

    Reply
    • David Scott Allen

      August 4, 2021 at 7:55 am

      There is nothing like it, Fran, when the tomatoes are ripe!

      Reply
  12. Pauline McNee

    August 3, 2021 at 4:34 am

    This salad looks so delicious and fresh, I couldn’t live without tomatoes and can’t wait until they are back in season and cheaper and nicer. I must add my sourdough bread to my salads more, thanks for the reminder. Great recipe,thanks

    Reply
    • David Scott Allen

      August 4, 2021 at 7:56 am

      I am with you, Pauline! I couldn’t live without fresh tomatoes… though, as a child, I really detest them. Luckily, my parents kept pushing my palate and things that I didn’t like as a child I now love as an adult!

      Reply
  13. Raymund

    August 4, 2021 at 2:27 pm

    One of my favourite salads, I usally include some roughly torn fresh mozzarella cheese and serve it with grilled fish. SO yummy

    Reply
  14. 2pots2cook

    August 6, 2021 at 3:12 am

    We got palm harts and the salad was absolutely heavenly good ! As about Panzanella, it’s our family evergreen !

    Reply
    • Cocoa & Lavender

      August 7, 2021 at 4:17 pm

      I am so glad you liked the hearts of palm salad, Davorka – it really has become a family favorite. And, well, who doesn’t love a perfect panzanella?

      Reply
  15. Karen (Back Road Journal)

    August 15, 2021 at 10:55 am

    We have to make the most of tomato season and your panzanella salad is perfect as it soaks up all the wonderful juices.

    Reply
    • Cocoa & Lavender

      August 15, 2021 at 1:40 pm

      I imagine the tomatoes in Florida are pretty wonderful, Karen. I hope you get a chance to make this!

      Reply
  16. John

    August 28, 2021 at 3:27 pm

    A pergola covered in passion flowers, in Tuscany.

    Stop it, David. You’re killing me. There’s no such thing as farmers’ markets here, right now. We’ve been in lockdown for over two months now, but at least we can still head to the grocers. I’ve been eating many tomatoes, lately, but always need to let them sit for a few days to fully ripen. And what a perfect way to use them, as you’ve done with this salad.

    Reply

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