Last summer, I developed a fondness for Dan Pelosi…
Naturally, I was already a huge admirer of the Italian-American cookbook writer, who resides in a beautiful farmhouse upstate with his equally charming husband, Gus. We had mentioned on Cup of Jo how Dan can turn a bad day around, and he even joined my holiday cookie swap (though he’s more renowned for his own!).
Then, one summer afternoon, Toby and I traveled upstate and encountered Dan and Gus at an outdoor pizza place, and they instantly welcomed us to their picnic table, being so friendly and delightful that Toby couldn’t stop raving about them during the entire ride home.
So! I’m excited to share that Dan has just released a new cookbook — Let’s Party: Recipes and Menus for Celebrating Every Day — which launched yesterday.
Isn’t the dedication page lovely?
His book is packed with impressive dishes…
…classic crowd-pleasers…
…and delightful sweets. Today, in honor of tomato season and his cookbook release, Dan has kindly offered to share his panzanella recipe. “You know the board game, Operation?” he remarks. “If it were modeled after me, you’d spot a tomato where my heart is.”
Tuscan Panzanella Salad
from Dan Pelosi’s Let’s Party: Recipes and Menus for Celebrating Every Day
Serves 6 to 8
<pDan states: “I’ve long said that panzanella salad is merely a bread basket in disguise. It carries the same gratifying experience as tearing into a dinner roll and dipping it in vinegar oil, but attired for the evening gown segment of the night. This salad originated as a dish for Tuscan peasants, a clever way to gain an extra meal from stale bread. Nowadays, you might see it adorned with luxurious additions like cheese, stone fruits, or various proteins. When tomatoes blend with onions, red wine vinegar, oil, and generous seasonings of salt and pepper, you’ve got all the essentials in life.”
3 pounds of heirloom tomatoes, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1 large red onion, chopped 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, broken into 1-inch pieces
Preheat your oven to 400°F. Place the tomatoes (along with any juices accumulated from chopping) in a large bowl, sprinkle in some hefty pinches of salt and a lot of pepper. Gently mix. Add the onion along with the vinegar and olive oil. Toss once more.
On a rimmed baking sheet, drizzle the bread with a bit of olive oil and toss to coat. Bake in the oven for about 10 minutes, or until lightly browned. Take out and let the bread cool on the sheet pan, around 15 minutes.
Just prior to serving, mix the bread into the bowl with the salad and toss to soak up the juices. Adjust seasoning if needed and serve right away.
Note: For preparation in advance, the bread can be toasted and kept in an airtight container at room temperature for up to three days.
Thanks a lot, Dan!
P.S. The simple chicken meal our family prepares on hectic weeknights, along with a pasta cake, just for fun.
(Reprinted with permission from Let’s Party: Recipes and Menus for Celebrating Every Day by Dan Pelosi © 2025. Published by Union Square & Co. Photos © Johnny Miller.)
**Tuscan Panzanella Salad Recipe by Dan Pelosi**
Panzanella is a traditional Tuscan salad that embraces the essence of summer with its lively flavors and rustic appeal. Dan Pelosi, celebrated for his user-friendly and delectable recipes, shares his interpretation of this classic dish, incorporating a fresh twist while respecting its traditions. Here’s how to recreate Dan Pelosi’s Tuscan Panzanella Salad at your place.
**Ingredients:**
– 4 cups of day-old rustic bread, diced into 1-inch cubes
– 1/2 cup extra-virgin olive oil, divided
– 2 large ripe tomatoes, cut into wedges
– 1 cucumber, peeled, seeded, and sliced
– 1 red onion, thinly sliced
– 1 bell pepper (any color), chopped
– 1/4 cup red wine vinegar
– 1 clove garlic, minced
– Salt and freshly ground black pepper, to taste
– 1/4 cup fresh basil leaves, torn
– Optional: capers, olives, or anchovies for added flavor
**Instructions:**
1. **Prepare the Bread:**
– Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking tray and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
– Bake for about 10 minutes or until the bread is golden and crunchy. Remove from the oven and allow to cool.
2. **Assemble the Salad:**
– In a large bowl, toss together the tomatoes, cucumber, red onion, and bell pepper. Introduce the toasted bread cubes.
3. **Make the Dressing:**
– In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper.
4. **Combine and Toss:**
– Drizzle the dressing over the salad ingredients. Gently toss to ensure the bread absorbs the dressing and the flavors meld.
5. **Add Fresh Herbs:**
– Incorporate the torn basil leaves and any optional extras like capers, olives, or anchovies. Toss again to combine.
6. **Let it Rest:**
– Allow the salad to sit for a minimum of 30 minutes before serving. This resting time allows the bread to soak up the dressing and the flavors to develop.
7. **Serve:**
– Present the Panzanella at room temperature, garnished with additional basil leaves if desired.
**Tips from Dan Pelosi:**
– Utilize the freshest ingredients available, as Panzanella heavily relies on the quality of its components.
– If your bread is too fresh, you can dry it out by leaving it exposed overnight or toasting it slightly longer in the oven.
– Feel free to personalize the salad with seasonal vegetables or herbs you have available.
Dan Pelosi’s Tuscan Panzanella Salad is a wonderful way to relish the spirit of summer in a dish. Its simplicity and robust flavors render it an ideal dish for gatherings or as a light meal by itself. Enjoy this bite of Tuscany!
