Tuscan panzanella Serves 4
There are many variations of this Tuscan bread salad. The trick is to let the flavors blend well without allowing the bread to disin- tegrate into a mush. Always use the ripest and reddest tomatoes you can find – you could use one of the full-flavored heirloom varieties, or at least an Italian plum tomato.
6 very ripe tomatoes
2 garlic cloves, sliced into slivers 4 thick slices day-old bread, preferably Italian-style, such as ciabatta about 4 inches/10 cm cucumber, halved, seeded, and thinly sliced 1 red onion, finely chopped 1 tablespoon chopped fresh flat-leaf parsley
8-12 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar, cider vinegar, or sherry vinegar 1 teaspoon balsamic vinegar leaves from a small bunch of fresh flat-leaf parsley or basil, roughly torn 12 caperberries or 4 tablespoons salted capers, rinsed and drained sea salt and freshly ground black pepper
a ridged, stovetop grill pan, lightly brushed with oil
Preheat the oven to 350°F. Cut the tomatoes in half, spike with slivers of garlic, and roast in the preheated oven for about 1 hour, or until wilted and some of the moisture has evaporated.
Meanwhile, put the bread on the prepared grill pan and cook until lightly toasted and barred with grill marks on both sides. Tear or cut the toast into pieces and put into a salad bowl.Sprinkle with a little water until damp.
Add the tomatoes, cucumber, onion, parsley, salt, and pepper. Drizzle with the olive oil and vinegars, toss well, then set aside for about 1 hour to let the flavors develop. When ready to serve, add the parsley or basil and caperberries, toss and serve immediately.
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