PANZANELLA
with Tomato Vinaigrette
and BLUE CHEESE

MAKES 6 SERVINGS

Panzanella thinks it’s a sandwich, which is why it is easily my favorite type of salad. While it’s traditionally made with leftover chunks of bread, I recommend freshly toasted baguette cubes and some sharp blue cheese for a tasty detour from the original. Perfect as a stand-alone meal, I also love to serve this panzanella alongside a simply grilled steak for an ideal summer supper.

BREAD CUBES

10 ounces baguette (about ½ loaf), crust trimmed and bread cut into ¾-inch cubes, about 6 cups

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

TOMATO VINAIGRETTE

2 tablespoons red wine vinegar

1 tablespoon tomato paste

⅓ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 head frisée or curly endive, torn into bite-sized pieces; or 6 ounces mixed baby greens

1 cup halved red cherry tomatoes

1 cup halved yellow cherry tomatoes

½ small red onion, cut into paper-thin slices

2 tablespoons chopped fresh chives

Kosher salt and freshly ground black pepper

1 cup (4 ounces) crumbled blue cheese, preferably Cabrales

1. To toast the bread: Position a rack in the center of the oven and preheat the oven to 350°F. Drizzle the bread cubes in a large bowl with the oil, season with salt and pepper, and toss well. Spread the coated bread on a rimmed baking sheet. Bake, stirring occasionally, until the bread is golden brown, 10 to 15 minutes. Let cool completely.

2. To make the vinaigrette: Whisk the vinegar and tomato paste together in a small bowl to dissolve the paste. Gradually whisk in the oil. Season the tomato vinaigrette to taste with salt and pepper.

3. Combine the bread cubes, frisée, red and yellow cherry tomatoes, red onion, and chives together in a large bowl. Drizzle with the vinaigrette and mix well. Season to taste with salt and pepper. Sprinkle with the blue cheese and serve immediately.