This is our summertime go-to dinner. This time of year, the farmers’ market is teeming with fresh produce, the tomatoes are ripe and oh-so-juicy, and the weather is hot enough that you really don’t want to turn on the stove or oven. Even though we have these salads all the time, my husband basically begs for panzanella anytime he sees tomatoes on the counter. Tonight he said, “it looks really good and it tastes a lot better than it looks.”
Tonight’s panzanella featured heirloom tomatoes, avocado, red onion, cilantro, red radishes, crusty “country” bread from Tartine Bakery, a generous pour of olive oil, a drizzle of balsamic vinegar, and a pinch of salt. After mixing these ingredients and letting the bread soak up the juices from the bottom of the bowl, I sprinkled some Point Reyes blue cheese on top.
One of my favorite things about panzanella salad is that you can make it with any combination of fresh produce that suits you. Other ingredients that often appear in my summertime panzanellas are: cucumbers, yellow peppers, raw fennel, scallions, basil, sheep’s milk feta cheese, hard boiled eggs, celery, green garlic, and anything else that appealed to me at the farmers’ market and made its way into my refrigerator or onto my counter.
What might you put in your summertime panzanella?
An unexpected breakfast is served!
I woke up this morning to a squishy tomato on the counter and realized that, while the larger heirloom tomatoes could wait, these fun-shaped cherry heirloom tomatoes had to be cooked ASAP. Luckily, I had also gotten gorgeous yellow wax beans, fresh dill, and heritage bacon in my Good Eggs order. I’ll probably be mentioning Good Eggs a lot in my posts because they’re such an excellent source of local/seasonal produce, meat, fish, dairy, etc.
Even a colander full of wet produce seems picture-worthy when everything is so fresh and lovely!
The perfectionist in me wants to start with a complex and impressive recipe or, at the very least, something unique. However, the truth is that one of the main reasons I want to start this project is to express my gratitude for the produce available to me here in the Bay Area. So, these heirloom tomatoes are a great place to start the celebration of local and seasonal food.
My other goal in creating this site is to connect with other foodies and home chefs while having a place to share my own creativity through food and photography. Many friends have flattered me with suggestions of starting a food blog or writing a cookbook. I think I’ll start with this simple page and see where it goes.
I’m thinking that some of these tomatoes will end up in a breakfast panzanella salad and the rest will be roasted with some golden wax beans and dill. What would you do with 3 lbs. of these beauties?