Calabrian Panzanella with Olives and Capers

Ingredients

• 5 oz country-style sourdough bread (Cut into bite-size cubes)
• 5 tbsp extra-virgin olive oil (Divided; for toasting the bread and dressing the salad)
• 1.5 lb ripe tomatoes (Cored and cut into bite-size pieces)
• 0.5 cup Gaeta olives (Pitted and coarsely chopped; Kalamata olives may be substituted)
• 2 tbsp capers (Drained)
• 0.5 red onion (Thinly sliced)
• 0.5 cup fresh basil (Torn)
• 1 tsp dried oregano
• 1 clove garlic (Finely grated or minced)
• fine sea salt (To taste; olives and capers are already salty)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Cut the sourdough into bite-size cubes. Core and cut the tomatoes, slice the red onion, pit and chop the olives, drain the capers, and tear the basil. Have all of the salad ingredients ready before toasting the bread.

2. 2

   Heat a large skillet over medium heat and add part of the olive oil. Add the bread cubes and toast, tossing frequently, until they are crisp and lightly golden on several sides, about 8 to 10 minutes. Transfer the croutons to a large bowl.

3. 3

   Add the tomatoes, olives, capers, red onion, basil, oregano, and garlic to the bowl with the toasted bread.

4. 4

   Drizzle the remaining olive oil over the salad. Season with black pepper and only as much salt as needed, keeping in mind the saltiness of the olives and capers. Toss thoroughly so the tomatoes begin coating the bread with their juices.

5. 5

   Let the finished panzanella rest at room temperature for 10 minutes. This resting time allows the bread to absorb the tomato juices and dressing while retaining some crispness, and gives the flavors time to meld.

6. 6

   Taste and adjust the seasoning. Serve as a light lunch or dinner, or accompany it with cheese and cured meats.

Notes

The source specifically emphasizes resting the completed salad for 10 minutes. Gaeta olives are recommended; Kalamata olives are a suitable substitute. The dish may be served on its own or with cheese and cured meats. Quantities and method beyond the visible excerpt are reconstructed estimates because the full member-only recipe was not provided.

Nutrition per serving

• salad
• main
• lunch
• light dinner
• Italian
• vegetarian
• skillet-toasted
• no vinegar