If you open my freezer, it is overly stocked with bread. Agreeably odd and overkill, I can’t help myself. One roll left? Half of a baguette? Three slices of bread? They’re all getting wrapped and put away in my freezer for ‘a rainy day’, or Pantry Panzanella. I call this Pantry Panzanella because I always have these ingredients on hand. While I love a good, fresh, summer tomato, I still buy the grape tomatoes every week, all year long. I really believe they are as indispensable as salt and pepper. There are just so many things you can do with these to make a great dinner! I also always have fresh herbs of every kind too. And if you’ve been at the shop when the Lidrivo olive oil guys are doing a tasting, you too probably have their amazing products at the ready! Capers, of course, should be on everybody’s fridge door shelf (right next to the tapenade!). So poof! Here you go - you too can have Panzanella any night of the week, with no planning ahead. Serve this with whatever is coming off of the grill and you’ll think you’re at your favorite local Bistro for a decadent weeknight dinner. Enjoy!
3 cups cubed crusty rustic bread
1/3 cup olive oil*
2 tablespoons Lidrivio Olive Tapenade*
2 tablespoons pickled onion brine (sub red wine vinegar*)
1 tablespoon olive oil*
2 cups grape tomatoes or any variety, halved or large diced*
½ cup Maitland Mountain pickled onions* (sub fresh red onion sliced thin)
2 tablespoons capers*
¼ cup grated Parmigiano Reggiano*
1 cup mixed herbs chopped, basil, mint, oregano, parsley
salt & pepper to taste
*Items with an asterisk can be found at The Cheese Shop of Salem!
In a medium size bowl, combine the tapenade, brine and olive oil to make a vinaigrette. Toss in tomatoes and set aside for up to 1 hour.
In a large sauté pan, toss the bread with 1/3 cup olive oil. Toast over medium-low heat, until bread is golden brown with a slight crunch, about 10 minutes. Season lightly with salt and pepper.
To assemble, toss the bread in with the tomatoes. Add the onions, capers, parm and herbs.