Panzanella

Season fit; almost no heat

Dry rosé. Peak-summer tomatoes, bread, and oil want the same cold, dry pour as a terrace. Skip red.

Softens overnight and is still excellent cold. Add a splash of vinegar if it dulls. Do not reheat bread salad.

• Stale bread1.4 lb
• Tomato2 ea
• Red onion2 ea
• Olive oil0.25 cups

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for panzanella, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. No heat. Assemble from cold ingredients. Keep covered until service.
4. Holds about 60 minutes once finished. After that, quality drops — do not invent extra time.
5. Drink pairing: Dry rosé. Peak-summer tomatoes, bread, and oil want the same cold, dry pour as a terrace. Skip red.
6. Leftover route: Softens overnight and is still excellent cold. Add a splash of vinegar if it dulls. Do not reheat bread salad.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.