Last summer, I had the pleasure of discovering the culinary talents of Dan Pelosi. On a sunny day, I encountered Dan and his partner Gus at a picnic table, where their warm hospitality left a lasting impression on my friend, Toby, who couldn’t stop talking about them on our way home. Today, I am excited to announce that Dan has released a new cookbook titled Let’s Party: Recipes and Menus for Celebrating Every Day. This book offers a variety of delightful recipes that can elevate any gathering.
What’s cooking in Dan’s kitchen?
One standout recipe from Let’s Party is a refreshing panzanella salad. Summer is synonymous with fresh, vibrant flavors, and this dish embodies that spirit. Dan describes panzanella as “just a bread basket in drag,” a clever way to repurpose stale bread into a celebratory dish. Picture ripe tomatoes combined with onions, a splash of red wine vinegar, and a drizzle of olive oil, all creating a bowl of pure delight.
Dishing out the details: Dan’s panzanella recipe
To recreate this summer delight, you will need the following ingredients:
- 3 pounds of heirloom tomatoes, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 large red onion, cut into 1-inch pieces
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 (16-ounce) loaf crusty bread, torn into 1-inch pieces
Begin by preheating your oven to 400°F. In a large bowl, combine the tomatoes (including the flavorful juices) with a generous pinch of salt and pepper. Then, add the onion, red wine vinegar, and olive oil, mixing gently to combine.
For the bread, drizzle it with olive oil on a sheet pan and toast it in the oven for about 10 minutes, until lightly golden. Allow the bread to cool for about 15 minutes. Just before serving, mix the toasted bread into the tomato mixture, ensuring it is well-coated with the delicious juices. A quick taste test will help you adjust the seasoning, resulting in a stunning summer salad to impress your guests.
Sharing the love: Why panzanella matters
This salad is more than just a collection of great flavors; it represents community and the joy of gathering around the table. Dan highlights that panzanella originated as peasant food, crafted to utilize stale bread. Over time, it has transformed into a dish that can be enriched with luxurious ingredients such as cheese and fruits. This is giving me summer picnic vibes! Do you agree that panzanella is essential for any summer gathering?
As we embrace tomato season, I express gratitude for recipes that foster connection. Whether you are hosting a barbecue, a casual gathering, or enjoying a quiet meal at home, this panzanella salad is an ideal addition. After all, who doesn’t appreciate a dish that is as appealing to the eye as it is to the palate?
Thank you to Dan for sharing this wonderful recipe! Do you have any favorite summer recipes? Share your thoughts in the comments below!