Panzanella

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Panzanella
This bread-and-tomato salad is the ideal way to use up stale bread and overly ripe tomatoes. The secret is to marinate the bread in a tart tomato dressing, layering the flavor. River Café chef Sian Wyn Owen recommends that you taste the vinaigrette first: “If you want to add more tomato juice, then blitz more tomatoes.” Crustier bread like ciabatta adds structure to the salad, while Pullman-style loaves lend a softer texture.

6–8 servings

Recipe by The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.">The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.

Photograph by David Loftus

August 2012

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