Panzanella is a rustic Italian bread salad, created to use leftover bread. The vibrant tomatoes add moisture to the stale bread for a great summer main course or side dish. In this version, the bread is grilled for extra flavor. If your tomatoes are not at the peak of flavor, grill them, cut side down, until marked to bring out their natural sugars. Cut them into chunks and toss in the dressing before adding to the salad.

　　

Ingredients

serves 6 to 8 as a first course

　　1 (1-pound) loaf day-old rustic bread, such as pugliese or ciabatta

　　6 cloves roasted garlic (page 192)

　　1/2 teaspoon coarse sea salt

　　3 tablespoons extra-virgin olive oil, plus more for brushing

　　

Dressing

1/3 cup Champagne or white balsamic vinegar

　　1/2 teaspoon sweet pimentón (Spanish smoked paprika)

　　3/4 cup extra-virgin olive oil

　　Sea salt

　　1 red bell pepper, roasted, peeled, and torn into narrow strips

　　4 green onions, finely chopped (including half of greens)

　　8 ounces haricots verts or baby Blue Lake green beans, blanched, drained, and cut into julienne

　　8 ounces tomatoes in mixed colors, cut into bite-sized pieces

　　3 lemon or English cucumbers, cut into small wedges

　　1/3 cup black oil-cured olives, pitted

　　3 tablespoons capers, rinsed and drained

　　Kosher salt and freshly ground black pepper

　　1 dozen fresh basil leaves, torn into bite-sized pieces

　　4 ounces Parmesan cheese, cut into thin shavings

　　

Step 1

Prepare a medium-hot fire (450°F) in a wood-fired grill, or plan to use a grill pan.

　　

Step 2

Trim the heel ends from the loaf and cut the bread into 1-inch slices. Mash the garlic and sea salt into a paste. Blend with 3 tablespoons of the olive oil. Brush one side of the bread slices with the garlic mixture.

　　

Step 3

Preheat a grill pan over medium-high heat, if using. Oil the grill grids or grill pan and toast the bread, dry side down, until lightly charred, about 3 minutes. Turn the bread over and repeat on the second side. Remove from the heat and let cool slightly. Tear the bread into bite-sized pieces and place in a large bowl.

　　

Step 4

To make the dressing, combine the vinegar and pimentón in a small bowl and gradually whisk in the oil to create an emulsion. Add salt to taste and set aside.

　　

Step 5

Combine the red pepper, green onions, beans, tomatoes, cucumbers, olives, and capers in a bowl. Lightly dress and add salt and pepper to taste. Let stand for 30 minutes, then add to the bread and toss. Add more dressing as needed to coat the bread. Add the basil leaves and toss again. Serve on a platter or on individual dishes, topped with Parmesan cheese.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.