Summer Panzanella with Cipriani Basil Pesto & Mediterranean Capers

At the Lello table

A good panzanella is not bread with salad scattered over it. The bread and tomato juices become one thing while still keeping texture. Here, a restrained amount of Cipriani basil pesto loosens into the tomato juices, Mediterranean capers supply a bright briny point, and Heritage olive oil gives the salad enough richness to feel complete.

Method

1. Heat the oven to 375°F / 190°C.
2. Place the torn bread on a sheet pan and toss with 2 tablespoons / 30 mL Heritage olive oil. Bake for 10 to 12 minutes, turning once, until the outer surfaces are golden but the centers retain some chew.
3. Cut larger tomatoes into wedges and halve smaller tomatoes. Place them in a bowl with the kosher salt and leave for 10 minutes.
4. Transfer the tomatoes temporarily to another bowl, leaving their accumulated juice behind.
5. To the tomato juices, add the Cipriani pesto, red wine vinegar, black pepper and remaining 2 tablespoons / 30 mL Heritage olive oil. Whisk until loosened into a pourable dressing.
6. Add the warm toasted bread to the dressing and toss gently. Leave for 3 minutes so the bread absorbs some of the tomato and pesto dressing without becoming completely soft.
7. Add the tomatoes, red onion, cucumber and capers. Toss only enough to combine.
8. Leave the panzanella at room temperature for 10 minutes.
9. Tear in the basil just before serving.
10. Transfer to a wide platter and finish with Sal de Ibiza Fleur de Sel. Taste before adding more; the pesto and capers already contribute salinity.

The Lello Note

• Pesto should not turn the salad green. Its role is to enrich and emulsify the tomato juices while still allowing the tomatoes and bread to taste unmistakably like themselves.
• Completely dry croutons never integrate with panzanella, while fresh soft bread collapses. Toast day-old bread until crisp outside but still slightly resilient within.
• Capers provide acidity and salinity without adding heaviness. Finish with fleur de sel only after the salad reaches the platter so its texture remains noticeable.

Substitutions

• Ciabatta, pane pugliese or a rustic French country loaf can replace sourdough. Avoid soft sandwich bread.
• White wine vinegar may replace red wine vinegar for a slightly gentler dressing.
• The cucumber may be omitted for a more traditional tomato-and-bread composition.
• A homemade basil pesto can replace Cipriani pesto, but taste carefully before adding salt because garlic, cheese and seasoning levels vary.
• A sturdy gluten-free rustic bread can be used; toast it somewhat less aggressively because many gluten-free loaves become brittle faster.

To serve

Serve at room temperature as a summer lunch or as the first course of a warm-weather dinner. It is especially good beside grilled fish or chicken.

Make ahead

The bread, green vegetables and dressing components can be prepared several hours ahead, but assemble close to serving time. Leftover panzanella is best within 1 day.