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Active Time
10 minutes
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Total Time
45 minutes, plus cooling
Full of summer vim and vigor, this riff onpanzanellapulls inspiration from memories of standing barefoot in the garden picking cherry tomatoes off the vine and running inside to dip them into Hidden Valley Ranch. Standing in for the latter is a creamy buttermilk-based dressing flecked with finely chopped pickled things (think cornichons, cocktail onions, and capers), dehydrated onion flakes, and fresh dill. The buttermilk’s acidity, combined with the brininess of the pickles, provides the perfect foil for peak-season, sunshiny sweet tomatoes. For the best results, use a combination of several different heirloom varieties, such as Green Zebra, Big Rainbow, and Brandywine, and cut them into an array of large pieces and wedges for visual diversity; although using supermarket plum tomatoes will work just fine. Freshbasiland some extra dill tossed in at the end lends the salad even more herbaceous notes and reinforces the garden ranch flavor. Looking for more ways to have fun with this dressing? Try thisGrilled Chicken Salad With Creamy Any-Pickle Dressing.
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What you’ll need
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Sheet Pan
$23 At Amazon
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Extra-Virgin Olive Oil
$16 At Amazon
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Kosher Salt
$12 $11 At Amazon
Ingredients
4 to 6 servings
Step 1
Place a rack in middle of oven; preheat to 400°. Toss6 cups 1" pieces torn crusty bread (such as ciabatta or baguette; 6–10 oz.),¼ cup extra-virgin olive oil,1 tsp. freshly ground pepper, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salton a rimmed baking sheet to coat bread evenly. Bake until edges of bread are golden, 8–10 minutes. Let croutons cool on baking sheet.
Step 2
Meanwhile, cut cores out of1½ lb. mixed medium or large tomatoes, preferably heirloom (3–4)and cut into 1½" pieces and/or wedges. Transfer to a large bowl, add1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and gently toss to combine. Let sit at room temperature 20 minutes.
Step 3
Add2 tsp. red wine vinegarand remaining3 Tbsp. extra-virgin olive oilto seasoned tomatoes and gently toss to coat. Add croutons and gently toss again. Let panzanella sit 5 minutes.
Step 4
Add1 cup (loosely packed) torn basil leavesand¼ cup (loosely packed) torn dill frondsto panzanella and gently toss to distribute evenly. Taste and season with more salt if needed.
Step 5
Spread1 cupCreamy Any-Pickle Dressingon a platter and pile panzanella on top. Season with freshly ground pepper and top with more torn basil leaves and torn dill fronds.
See Related Recipes and Cooking Tips
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Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad. -
Salad’s Better With This Choose-Your-Own-Adventure Any-Pickle Dressing
Pickles and ranch dressing, together at last.
