Panzanella Salad: A Recipe Builder

1. Choose bread

Cut your chosen bread into 2.5 cm cubes to make 8 cups. Stale bread works best; if you're using fresh bread, spread the cubes on baking sheets and toast in the oven at 200°C for 8-10 minutes. Transfer to a large bowl.

• From sourdough
  
• Italian
  
• Ciabatta
  
• Baguette
  
• Focaccia
  
• Olive bread
  
• Pita (without pocket)

2. Prepare the base

Cut 900 g of tomatoes into 2.5 cm pieces (about 4 cups); toss with bread. Add no more than 1 cup of chopped fresh herbs (parsley, basil, mint, and/or chives).

3. Add vegetables

Prepare 1 cup of each (choose up to 3 types); add to a bowl.

• Bell pepper, cut into cubes
  
• Sun-dried tomatoes in oil, drained and chopped (up to 1/2 cup)
  
• Frozen artichoke hearts, thawed and cut in half
  
• Pitted olives (up to 1/2 cup)
  
• Celery, cut into slices
  
• Young greens (spinach, arugula or kale)
  
• Hearts of palm, drained and sliced
  
• Cucumbers, cut into slices
  
• Roasted red peppers, drained and chopped (up to 1/2 cup)
  
• Red onion or Vidalia, thinly sliced

4. Choose a protein ingredient

Add no more than 1 tbsp (optional).

• Canned tuna, drained and cut into pieces
  
• Salami, cut into strips
  
• Steak, cook and cut into thin slices
  
• Grilled chicken, sliced
  
• Hard-boiled eggs, chopped
  
• Bacon or pancetta, cooked and crumbled
  
• Cheese (feta, goat, cheddar or mozzarella), crumbled or cut into small cubes
  
• Cold cuts (ham, roast beef or smoked turkey), chopped
  
• Canned chickpeas or white beans, rinsed

5. Dress the salad

In a bowl, whisk together 1/4 cup red or white wine vinegar and 1 teaspoon Dijon mustard. Slowly whisk in 3/4 cup olive oil and 1/2 teaspoon grated lemon zest. Drizzle the mixture over the salad and toss. (The salad can be prepared up to 4 hours in advance.)