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Summer Panzanella

By Katy Sparks
This bread salad showcases some of our area’s best summer produce, and Richard Bourdon’s airy ciabatta is the perfect vehicle to soak up all the sun-warmed flavors. I was also influenced by the tradition of Middle Eastern toasted-pita-based fattoush salads and added feta, sumac, and mint as bright and briny flavor notes.
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Course Salad
Servings 6 servings

Ingredients
  

For the salad

  • 1½–2 pounds ripe tomatoes, cut in medium dice (bite size)
  • 1½ teaspoons coarse salt (like Maldon or kosher) for the tomatoes
  • 1 loaf Berkshire Mountain Bakery ciabatta, cut into 1-inch cubes
  • 2–3 tablespoons extra virgin olive oil
  • 1 teaspoon ground coriander seed
  • 2 teaspoons dried sumac
  • Freshly ground black pepper to taste
  • ½ small red onion, thinly sliced
  • 1 cup thinly sliced cucumbers (I use small, thin-skinned cucumbers that do not need to be peeled)
  • ½ cup thinly sliced radish
  • 1½ cups crumbled feta cheese (or substitute mozzarella or burrata) Basil leaves, torn, to taste
  • Mint leaves, torn, to taste

For the vinaigrette

  • 1 teaspoon Dijon mustard
  • 2 small to medium cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon coarse salt
  • Freshly ground black pepper

Instructions
 

  • Place chopped tomatoes in a large bowl and season with 1½ teaspoons coarse salt.
  • Toss to coat. Let sit for 20 minutes or so. The tomatoes will start releasing their juices, which will serve as part of the dressing for the ciabatta.
  • Preheat oven to 350°. In a large bowl, toss ciabatta cubes with 2 to 3 tablespoons olive oil, the coriander, and sumac. Toss well to evenly coat the bread. Transfer to a rimmed baking sheet. Bake about 12 minutes, until crisp and firm but not browned. Remove from oven and let the bread cool.
  • Combine all the ingredients for the vinaigrette in a bowl and whisk together. Set aside.
  • Combine toasted bread, salted tomatoes with their juices, and the vinaigrette dressing in a large bowl. Toss everything to coat well and season with freshly ground black pepper. Let sit at room temperature for about 30 minutes, tossing occasionally to allow the bread to evenly absorb the dressing. Finally, add the sliced red onion, cucumbers, radish, and feta or cheese of your choice. Add the basil and mint and serve.