Panzanella really is a summer salad, typically made when home gardens and farm stands are overrun with fresh, ripe beefsteak tomatoes. This salad is so popular that we keep it on the menu all year long, and instead of risking mushy out-of-season tomatoes, I just use my tomato confit, which adds a concentrated hit of tomato flavor.
Make the vinaigrette: Combine the vinegar, basil, garlic, salt, pepper, and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. The vinaigrette can be stored, tightly covered, in the refrigerator for up to 1 day.
Make the salad: Preheat a grill to high or heat a grill pan over high heat. Brush both sides of the bread with
Put the canola oil and bacon in a large pan and cook over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Remove to a plate lined with paper towels to drain, then add to the bowl with the bread. Add the tomatoes and the remaining
In a second large bowl, toss the greens with
Spread the tzatziki on the bottom of a large platter and place the salad on top. Drizzle with more of the vinaigrette. Serve immediately.
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