The best part of eating panzanella is getting a bite of crispy bread cubes that soak up the tangy vinaigrette with juicy tomatoes. Here, I take it up a notch by mixing chili crisp into the golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad. You might think adding chili crisp would make the salad spicy. But cucumbers, tomatoes, and bell peppers are hefty and can handle the seasonings without losing their fresh crunch and the warmth of the chili crisp delightfully enhances and complements them. You can use one type of tomato, but I love mixing different sizes and varieties for more textures and colors. The spice of chili crisp in the tangy vinaigrette makes each bite even more satisfying. I recommend using sourdough here, but you can use any bread, as long as it can get browned and crispy, like croutons.

　　This recipe was excerpted from 'Chili Crisp' by James Park. Buy the full book on Amazon. We’ve selected this book as one of the best cookbooks of 2023.

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What you’ll need

　　Chevron

　　Chevron

　　Chili Crisp

　　$12 At Amazon

　　Mixing Bowls

　　$40 At Target

　　Balloon Whisk

　　$11 At Amazon

　　

Ingredients

Serves 8 to 10

　　

For the crispy bread cubes

3 Tbsp. extra-virgin olive oil

　　3 cups cubed sourdough bread, cut into 1-inch cubes

　　2 Tbsp. chili crisp

　　

For the vinaigrette

3 Tbsp. rice vinegar

　　3 Tbsp. chili crisp

　　1 tsp. Dijon mustard

　　½ tsp. kosher salt

　　¼ tsp. freshly ground black pepper

　　1 lemon, zested and juiced

　　½ cup extra-virgin olive oil

　　

For the salad

2 large tomatoes, cut into 1-inch cubes

　　2 cups (1 pint) heirloom cherry tomatoes

　　1 English cucumber, unpeeled, seeded, and cut into ½-inch slices

　　1 cup chopped bell pepper, cut into 1-inch pieces

　　½ medium red onion, thinly sliced

　　30 fresh basil leaves, julienned

　　

Step 1

To make the crispy bread cubes: In a large skillet or sauté pan over medium-low heat, add the olive oil. Working in batches, add the bread cubes to the pan, just enough to cover the bottom. Be sure not to overcrowd. Lightly fry them, frequently tossing, for 5 minutes, or until the sides are nicely browned. Repeat with the remaining bread cubes until all are equally cooked and lightly fried. Transfer the bread cubes to a large bowl and drizzle the chili crisp on them while still hot. Toss thoroughly so that the chili crisp fully coats the crispy bread cubes. Set aside.

　　

Step 2

To make the vinaigrette: In a medium bowl, add the rice vinegar, chili crisp, mustard, salt, pepper, lemon zest (roughly 1 tsp.), and lemon juice (roughly ¼ cup), and whisk everything to combine. While whisking, drizzle in the olive oil to emulsify the sauce.

　　

Step 3

To make the salad: In a large bowl, mix both types of tomatoes, cucumber, bell pepper, red onion, and basil. Add the bread cubes and pour in about half of the vinaigrette. Toss thoroughly. Taste and season with more vinaigrette, salt, and pepper if desired.

　　

Step 4

Let sit for 20 to 30 minutes before serving to soak up the dressing.

　　

Step 5

The leftovers can be stored in an airtight container at room temperature for up to 1 day. You can refrigerate it, but it will affect the texture of the tomatoes and bread cubes.

　　Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park © 2023. Published by Chronicle Books. Buy the full book from Amazon or Chronicle Books.