The Best of Fine Cooking — Real Italian 2017

4 ½-inch-thick slices (about 8 oz.) from the

center of a round sourdough loaf (a boule)

½ cup extra-virgin olive oil

Kosher salt and freshly ground

black pepper

1 small shallot, sliced into thin rings

3 Tbs. red-wine vinegar

1 small clove garlic, coarsely chopped

1½ lb. ripe, meaty tomatoes, cut into ½-inch

dice (about 3½ cups)

1 small English cucumber, seeded and cut

into ½-inch dice (about 1½ cups)

3 Tbs. chopped fresh basil

3 Tbs. chopped fresh mint

2 Tbs. capers, drained and rinsed

Heat a gas grill with all burners on medium.

Brush the bread with 1/4 cup of the oil and

season it with 1/4 tsp. kosher salt and a few

grinds of pepper. Grill the bread on both

sides, checking frequently, until nicely

browned, 3 to 4 minutes per side. When the

bread is cool enough to handle, cut it into

1/2-inch cubes.

In a small bowl, soak the shallot in the

vinegar for 10 minutes. With a slotted spoon,

transfer the shallot to a large bowl, reserving

the vinegar. Sprinkle the garlic with 1/4 tsp.

kosher salt and mash it into a paste on a

cutting board with the side of a chef’s knife.

Whisk the mashed garlic, the remaining 1/4 cup

olive oil, 1/4 tsp. kosher salt, and 1/8 tsp. pepper

into the reserved vinegar.

Toss the bread cubes, tomatoes,

cucumber, basil, mint, capers, and vinaigrette

in the bowl with the shallot. Season the

panzanella to taste with kosher salt and

pepper and serve.

grilled sourdough panzanella

Bread salad is a great way to both use up leftover bread and showcase summer tomatoes. Bread

salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the

primary ingredient. In this Italian version, the bread is charred on the grill for added flavor.

Yields about 6 cups; serves 4 to 6

soups + salads

40 ReAl ITAlIAN 2017