Panzanella

Adding some sturdy greens and cubed fresh mozzarella make this summer salad into a meal. Don’t let the juices from those perfect summer tomatoes go to waste—use them to dress the salad and add extra tomato flavor.

Yield

Serves 4 to 6

Ingredients

2 pounds ripe tomatoes (a variety is nice) 8 cups day-or two-day-old country bread cubes, tough crusts removed ½ medium red onion, sliced 5 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1 head frisée, torn into bite-sized pieces 8 ounces fresh mozzarella, cubed ⅓ cup fresh basil leaves, shredded

Recipe

Set a strainer over a bowl. Core and seed the tomatoes over the bowl to catch the juices. Cut the tomatoes into wedges and/or chunks. Reserve the juices in the bottom of the bowl.

Toss the bread, tomatoes, and red onion in a large serving bowl. Drizzle the olive oil, vinegar, and tomato juices over the salad and season with salt and pepper. Toss well. Let stand 10 minutes.

After 10 minutes, if the bread still seems dry, drizzle with a few tablespoons of water and toss again. Add the frisée, mozzarella, and basil and toss again. Serve.