Panzanella (Tomato Bread Salad)

A former student of mine - now friend - has the same last name as a salad. Trying to escape that odd association, I guess, could be the reason that he goes by the nickname "Z." Probably not. Having the nickname "Z" is just cool. Maybe I should go by "C."

Back when Z was a student in my University of Pittsburgh course on Italian American Studies, he appeared on the local PBS affiliate's cooking program and skillfully prepared the quintessential Italian salad with which he shares a name - panzanella. He did a great job. Now, ten years later, one can turn on WQED on a late Saturday evening and STILL find young Z excitedly chopping up an array of garden fresh vegetables, herbs, and stale bread and tossing them together with olive oil and balsamic vinegar to create a sublime summer dish.

I told him that he should have negotiated braodcast royalties.

Panzanella (Tomato Bread Salad)

• 4-5 heirloom tomatoes, cut into 1/2 inch pieces
• 1/2 cucumber, peeled and cut into 1/2 inch pieces
• 1/2 large red onion, cut into 1/2 inch pieces
• 10 basil leaves, torn
• 1 cup day-old bread
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and freshly ground pepper to taste

Combine all ingredients and let rest for at least one half hour before serving so the flavors meld and the bread soaks up the juices from the tomatoes. I've seen this prepared with very small sized vegetables but prefer with larger-sized pieces. Good quality heirloom tomatoes make all the difference in this salad. I always keep an eye out for Striped Zebras and Cherokee Purples. If you do not have access to heirloom varieties, try an ugly ripe instead of plum tomatoes or run of the mill slicing tomatoes.