Panzanella Salad with Charred Tomato Puree and Grilled Bread Recipe
A traditional panzanella salad is a simple salad make of toasted bread, tomatoes, cheese. This panzanella salad may seem a little bit more complicated than others, but trust me, it is so worth it! You can make this salad without cheese if you like.
Ingredients
- For the Tomato Puree
- 1 large tomato
- ¼ of a small onion
- ½ red chili pepper (save the other half for the salad)
- ¼ cup olive oil plus more for drizzling on the
- tomato, onion and pepper
- 1½ tbsp. sherry or red wine vinegar
- Kosher salt and pepper
- For the Bread
- 2 1"-thick slices sourdough bread or a good crusty
- bread
- 3 tbsp. olive oil
- For the Salad
- 1 large heirloom (if possible) juicy ripe tomato, cut
- into large chunks
- A large handful or ripe assorted cherry or grape
- tomatoes (different sizes and colours), halved
- About 5-10 kalamata olives, pitted or not pitted
- About ½ of a long red chili pepper, sliced in rounds
- A good quality fruity extra virgin olive oil
- Sherry vinegar or red wine vinegar
- Kosher salt
- 1 large Buffalo Mozzarella Ball, Buratta, Bocconcini
- or Fresh Full Fat Ricotta cheese
- Coarsely ground black pepper
- Handful of fresh basil leaves
- Handful of chives, cut into tiny rounds
- Coarse sea salt, I like Maldon
Instructions
- 1
Heat the grill to med-high for 20 minutes.
- 2
For the Tomato Puree: Cut the tomato in half. Lightly drizzle the tomato, onion and pepper with oil and grill until the vegetables are soft and have grill marks all over. It will take about 4-5 minutes for the tomato, flipping halfway, 5-6 minutes for the onion and pepper. Remove the stem from the pepper. Place the tomato, onion and pepper in a blender. Add the oil (¼ cup) and vinegar. Puree until smooth. Optional: Push this puree through a fine mesh sieve. Set aside.
- 3
For the bread: Brush ONE side of the bread with oil. Grill the bread on the oiled side until golden and slightly charred. Remove from the heat and tear into large bite size pieces. Set aside.
- 4
For the Salad: In a large mixing bowl, toss together the tomatoes, olives, chili pepper. Add the bread pieces, toss. Drizzle with olive oil and a little vinegar. Season with salt and pepper.
- 5
Schmeer the Tomato Puree on the bottom of a serving bowl, platter or individual plates. Top with the mixed salad from the bowl. Tear the cheese into large bite size pieces and tuck amongst the salad. Do the same with the basil. Drizzle with a little more oil and vinegar. Sprinkle with the chives, Maldon salt, and pepper. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Panzanella Salad with Charred Tomato Puree and Grilled Bread?
This Panzanella Salad with Charred Tomato Puree and Grilled Bread recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 28 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this panzanella salad with charred tomato puree and grilled bread ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.