The Capsule Pantry: Panzanella 12 ways

Is there a better late summer salad?

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As a tomato addict, I live for the late summer. Tomatoes during the Winter are a dire affair and IMO, these bright red fruits should be consumed in the same way as asparagus - only fresh when they’re in season in your country. Canned tomatoes make an excellent substitute for many tomato-based dishes during the rest of the year.

Well praise the Lord, we’re still (largely) in tomato season. And there isn’t a much better dish to celebrate than the Italian salad Panzanella.

Panzanella hits all my waste-reducing pleasure points. It’s a dish born from thrift. It’s versatile. It’s cheap and easy and filling. And delicious.

What more could you want from a late Summer salad?

The original recipe

Serves 4

• 4 x large ripe tomatoes (or more if you’re feeling generous) sliced into rough chunks

• Stale bread (make sure it’s sturdy, this is not the time to use Wonderbread) cut into similar size pieces as the tomatoes

• 1/2 red onion sliced as thin as you can into half moons

• Small handful of capers (optional)

• Red wine vinegar / white wine vinegar / sherry vinegar

• Extra virgin olive oil

• Salt and pepper

• Basil

Put the tomatoes into a colander and set over a bowl. Season with salt and leave for around 30 minutes. The salt should draw out some of the liquid in the tomatoes and drip into the bowl below. Give it a helping hand with a squish or two if required.

Place the tomatoes, bread, onion and capers into the drained tomato mixture and toss.

Throw in around 1/2 tablespoon vinegar and a good glug of olive oil. Mix with your hands - really get in there - then taste. Add more vinegar and seasoning if required.

Let the salad rest for as long as you can - ideally a couple of hours - to really amalgamate the flavors.

Garnish with basil and you’re done.

Adaptions

If you don’t have - or are not a fan of - vinegar, substitute it with lemon juice. It’s acid we’re looking for here, so lemon works great.

No basil? Omit entirely or use other herbs such as parsley or oregano (both fresh or dried).

Add jarred red peppers to the mix if you have them to hand - or even fresh if there are some languishing in the fridge.

Some people love to add anchovies to their Panzanella. If that’s you, go right ahead.

Got some leftover roast meat? Stick it in! Shredded chicken works particularly well.

Tomatoes can be substituted with grilled vegetables. Try courgette, peppers or even peaches (which is what you see in the picture above).

Add cheese if you have some to hand - ricotta and feta or grated parmesan are particularly good.