Panzanella Salad is perfect at the height of summer when tomatoes are at their best. It is a great make-ahead dish that gets better after a couple of hours, when the tomato juices have had a chance to fully soak into the bread cubes with their summery sweetness that brings back strong, happy memories. 

It reminds me of Hotie, Annie’s father, growing 50 tomato plants the year she was born, and years later, when Annie came home from UCSB for a visit. As we sat down to eat lunch, Annie and Hotie asked where I had bought the food. I proudly told them I had made the chicken satay, panzanella salad, strawberries, and lime curd. In a moment of disbelief, they both said, “You never cooked like this before.” I was notorious for being a terrible cook. I was known for burning pans of boiling water, serving mashed potatoes that looked like wallpaper paste, and baking flavorless chicken breasts that had the texture of sawdust. 

In my defense, weekday cooking just isn’t that exciting. It’s pretty tough to work all day, go home to cook, and then come home to a sink full of dishes. My childhood friend Debbie Barber said it best:” I have a deep aversion to doing the C thing in the K room!” When I told her it was because she burnt herself out cooking for a big family, she confirmed my theory when she shared; It’s true, you spend hours preparing a nutritious meal, and before you even have it on the table, I hear, ‘I don’t like, do I have to eat that?” Can you blame us for avoiding it? But this kind of cooking is different. 

This Panzanella salad recipe changed my point of view: from seeing cooking as a chore to an opportunity. The salad made with farm-fresh heirloom tomatoes said, “I know what you like and I’m going to spend time putting an effort into making something special for you.” 

I learned that the trick to avoiding epic failures was to look beyond the drudgery of the task. To pay attention to what people like, use quality ingredients, and put forth an effort. Their positive response made me feel happy. The idea of creating nice experiences for people you love and care about stuck and I was hooked at first bite. 

– Ina Garten (adapted) – Serves 12

Ingredients for salad

• 6 C Ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 6 cups)
• 3 T Olive Oil 
• 3 Tomatoes cut into 1 inch cubes (large)
• 1 t garlic
• 1 Red bell pepper cut into 1 inch cubes
• 1 Yellow bell pepper cut into 1 inch cubes
• ½ Thinly sliced red onion
• 1 T Thyme 
• Large pinch red-pepper flakes (optional)
• 3 T Capers (drained and rinsed)
• 1 English cucumber cut into ½ inch slices
• 20 Basil leaves torn into pieces
• 1 t Kosher salt

Ingredients for vinaigrette

• 2 t Minced garlic
• ½ t Dijon mustard
• 3 T Red wine vinegar
• ¼ C Reserved juice from tomatoes
• 1/4 C Olive Oil
• ½ t salt
• ¼ t pepper

Directions

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with three tablespoons of oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Core and chop the tomatoes, then transfer to a colander over a bowl. Add the salt and gently stir. Let drain for up to 2 hours.
• When the tomatoes are well drained, combine the tomatoes, onions, thyme, ¼ teaspoon salt, and the red-pepper flakes if using. Stir in cucumbers and basil. Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let it sit for at least 30 minutes and up to 4 hours before serving. 
• Meanwhile, olive oil with garlic for the vinaigrette: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool.
• To make the vinaigrette, combine vinegar, mustard, salt, and some black pepper. While whisking constantly, slowly drizzle in the remaining ¼ cup of olive oil until the mixture is thickened.
• Season to taste.