Panzanella (Tomato & Bread Salad) by Chef Frank

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Introduce the dish as a panzanella salad and explain the ingredients needed.

Discuss the importance of using heirloom tomatoes and suggest substitutes if unavailable.

Slice celery hearts thinly, including some leaves, and set aside.

Slice red onion and soak it in water for about 10 minutes to reduce its sharpness, then strain.

Tear stale bread into rustic pieces, leaving the crust on, and set aside.

Chop 3 or 4 cloves of garlic roughly and prepare to sauté them.

In a pan, heat extra virgin olive oil and sauté the garlic until fragrant and slightly brown.

Add the torn bread to the pan with the garlic and toast it on low heat, adding a little salt and pepper, turning occasionally until crispy.

Remove the bread from heat and let it cool slightly before assembling the salad.

Cut the heirloom tomatoes into bite-sized pieces, ensuring to keep the juice, and place them in a bowl.

Add the soaked and drained red onion, sliced celery hearts and leaves, a pinch of chili flakes, salt, and cracked black pepper to the tomatoes.

Drizzle a generous amount of extra virgin olive oil over the mixture and toss gently to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary