My favorite thing to eat in the summer, hands down, is fresh bread and tomatoes. The form doesn’t matter – pan de tomate, tomato sandwiches, pizza, etc. Hand me a ripe tomato and some crusty bread and I’ll be incredibly happy. Panzanella – an Italian bread and tomato salad – is a conveniently delicious marriage of the two ingredients. Perfectly portioned bites of bread and tomato in a savory vinaigrette all on the prongs of a fork. What more could you ask for?

If Panzanella or bread salad is a new concept for you, it might seem a little unsettling at first glance. After all, soggy bread isn’t necessarily an idea that whets the appetite. Crispy-gone-soggy, though, is a texture that is delicious and desirable – think eggplant parmesan or orange chicken. When chunks of crusty bread are toasted and then coated in a vinaigrette and tomato juices, the crispy-gone-soggy texture is in full effect. In some ways, it’s the ideal way to eat bread and tomatoes during the summer. Served cold, the acidic vinaigrette is incredibly refreshing, and the reinvigorated bread won’t scrape your mouth!

While a “traditional” Panzanella is close to perfection on its own, I tried infusing the flavors of another favorite tomato-bread dish just for fun. Shakshuka! Shakshuka is a popular dish in north Africa and the Middle East, made of spiced stewed tomatoes, usually topped with eggs and served with bread. It’s warm, spicy, cozy, and delicious. However, in months where tomatoes are best served untouched by heat, why not put these flavors into a salad form? I highly suggest you try this fun take on a panzanella, whether as a change of pace or to act as a side dish for a meal that might lean more Middle Eastern than Italian.

Note: This recipe includes precise measurements for a panzanella that had ratios to my liking, but the dish lends itself very well to eyeballing. This can easily be whipped up without any measuring or weighing. 

Shakshuka Panzanella

Ingredients:

• 350g crusty sourdough bread (stale or fresh)

• 2 red bell peppers

• 400g ripe tomatoes

• 30g shallots (2-3 lobes)

• 1 tsp cumin (or a large pinch)

• 1 tsp sweet paprika (or a large pinch)

• 1-2 cloves of garlic

• 1 hot chili pepper (jalapeno, fresno, etc.)

• 1 tsp Dijon mustard (for emulsification)

• ~35g red wine vinegar

• ~50g olive oil

• Large handful of cilantro, parsley, or both

• Crumbled goat or feta cheese (optional)

• Salt and pepper to taste

Instructions:

1. Preheat oven to 425 degrees F. On an open burner, char both bell peppers until the skin is blistery and black. Try to ensure the skin is blackened completely, to ensure the peppers are easy to peel. Once charred, place peppers in a large bowl and cover, allowing them to steam until ready to process.

2. Tear the bread into bite-sized pieces or cut it into small cubes. Arrange on a large sheet tray and toast in the oven for about 15 minutes. Bread should develop some toasty color, but still be chewy in the center. (Not as crunchy as a crouton)

3. Cut tomatoes into cubes similar in size to the pieces of bread. Place in a colander above a bowl and add a large pinch of salt, allowing the tomatoes to drain for about 10 minutes. Reserve the collected tomato liquid.

4. Peel and clean the roasted red peppers, and slice them into bite-sized pieces. The peeling and cleaning step is most easily done under running water.

5. Finely mince the shallots, chili pepper, and garlic. Place in a large mixing bowl.

6. To make the vinaigrette, add cumin, paprika, mustard, red wine vinegar, and a large pinch of salt to the minced aromatics. Whisk to combine and let sit for about 5 minutes so the shallots macerate in the acid. Add olive oil and whisk until fully emulsified. Taste for seasoning and adjust. Add reserved tomato liquid as needed if the vinaigrette is looking too thick.

7. Add toasted bread, tomatoes, and roasted red peppers to the mixing bowl with the vinaigrette. Toss ingredients together and adjust with additional olive oil, vinegar, or reserved tomato liquid as needed.

8. Finely chop the fresh herbs and add them to the panzanella. Let sit for at least 5 minutes before serving. Top with crumbly goat cheese or feta if desired. Enjoy!

Shakshuka Panzanella

Prep Time: 10

Cook Time: 15

Total Time: 25

Serves: 2-4

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Ingredients:

Ingredients:

• 350g crusty sourdough bread (stale or fresh)

• 2 red bell peppers

• 400g ripe tomatoes

• 30g shallots (2-3 lobes)

• 1 tsp cumin (or a large pinch)

• 1 tsp sweet paprika (or a large pinch)

• 1-2 cloves of garlic

• 1 hot chili pepper (jalapeno, fresno, etc.)

• 1 tsp Dijon mustard (for emulsification)

• ~35g red wine vinegar

• ~50g olive oil

• Large handful of cilantro, parsley, or both

• Crumbled goat or feta cheese (optional)

• Salt and pepper to taste

Instructions:

Instructions:

1. Preheat oven to 425 degrees F. On an open burner, char both bell peppers until the skin is blistery and black. Try to ensure the skin is blackened completely, to ensure the peppers are easy to peel. Once charred, place peppers in a large bowl and cover, allowing them to steam until ready to process.

2. Tear the bread into bite-sized pieces or cut it into small cubes. Arrange on a large sheet tray and toast in the oven for about 15 minutes. Bread should develop some toasty color, but still be chewy in the center. (Not as crunchy as a crouton)

3. Cut tomatoes into cubes similar in size to the pieces of bread. Place in a colander above a bowl and add a large pinch of salt, allowing the tomatoes to drain for about 10 minutes. Reserve the collected tomato liquid.

4. Peel and clean the roasted red peppers, and slice them into bite-sized pieces. The peeling and cleaning step is most easily done under running water.

5. Finely mince the shallots, chili pepper, and garlic. Place in a large mixing bowl.

6. To make the vinaigrette, add cumin, paprika, mustard, red wine vinegar, and a large pinch of salt to the minced aromatics. Whisk to combine and let sit for about 5 minutes so the shallots macerate in the acid. Add olive oil and whisk until fully emulsified. Taste for seasoning and adjust. Add reserved tomato liquid as needed if the vinaigrette is looking too thick.

7. Add toasted bread, tomatoes, and roasted red peppers to the mixing bowl with the vinaigrette. Toss ingredients together and adjust with additional olive oil, vinegar, or reserved tomato liquid as needed.

8. Finely chop the fresh herbs and add them to the panzanella. Let sit for at least 5 minutes before serving. Top with crumbly goat cheese or feta if desired. Enjoy!