Panzanella à la Greta

SOUND BITE

This Tuscan-inspired bread and tomato salad with fresh herbs is the perfect warm-weather dinner pairing for any grilled meats. It’s delicious during colder months, too (with a hot bowl of soup), but I love it best wit h garden-fresh tomatoes at their peak ripeness. To enhance the traditional recipe, I’ve added some cucumbers for crunch and fresh mozzarella for creamy richness.

Let’s Talk About Tomatoes!

Nothing beats a garden-fresh tomato in the peak of summer—sweet, juicy and practically bursting with sunshine. But what about the rest of the year?

Sadly, not all tomatoes can be trusted in the winter.

Let’s be honest, off-season grocery store tomatoes can be… well, pretty disappointing.

They’re often pale, mealy and about as flavorful as glass of tap water.

That’s because most supermarket tomatoes are picked before they’re ripe and then exposed to ethylene gas to speed up the ripening process.

It turns them red, but certainly doesn’t help their flavor.

Not to worry! Some tomato varieties taste pretty good all-year-round. Campari tomatoes are one of my favorites—they’re smallish, juicy and naturally sweet, no matter the season.

Heirloom tomatoes are another solid option, thanks to their rich flavor and vibrant colors. If you can find them, grab them!

Cherry tomatoes work in a pinch, since they’re usually pretty sweet and juicy, but they’re kinda small. Grape tomatoes? I’ll pass. They’re firmer, less juicy and not suitable for Panzanella.

So, if it’s summertime, go for the glory of peak-season tomatoes! And if it’s the dead of winter, reach for Campari, heirlooms or even cherry tomatoes.

Italian Panzanella is a celebration of simple, flavorful ingredients. Don’t let bland tomatoes crash the party.