A classic Italian panzanella—tomato and ciabatta tossed with olive oil and vinegar—is a summer staple. To mix things up a little, try new combinations of breads and dressings, starting with this refreshing Lebanese version from Jessamyn Waldman Rodriguez of the bakery Hot Bread Kitchen. Try her Tex-Mex, Indian and Mediterranean variations, too.

Middle Eastern Bread Salad

Serves 4 to 6

Ingredients

  • 3 (6") pocketless (Greek) pitas
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. lemon juice (from 1 lemon)
  • ¾ tsp. kosher salt
  • 1 small garlic clove, minced
  • ¼ tsp. sumac or lemon zest
  • 2 large tomatoes, cut into ½" dice
  • 1 English cucumber, cut into ½" dice
  • 1 cup cooked or canned chickpeas, rinsed and drained
  • ¼ cup flat-leaf parsley leaves, chopped
  • ¼ cup mint leaves, chopped
  • 1 scallion, thinly sliced

Directions

Active time: 25 minutes
Total time: 40 minutes


Toast pitas until golden (cut in half if needed to fit in toaster). When cool enough to handle, tear pitas into bite-size pieces and set aside.

In a small bowl, whisk together oil, lemon juice, salt, garlic, and sumac; set aside.

In a large bowl, mix tomatoes, cucumber, chickpeas, parsley, mint, and scallion. Add pita and toss with reserved dressing. Let sit 15 to 30 minutes, transfer to a platter, and serve.

Tex-Mex Tortilla Salad

For the best results, Rodriguez recommends using tortillas made the traditional way, from nixtamal, like her bakery
Hot Bread Kitchen’s Heritage Corn Tortillas does.

Makes 4 to 6 servings

Ingredients

  • 4 (8") flour or 6 (6") corn tortillas
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. lime juice (from about 2 limes)
  • ¼ tsp. ground cumin
  • ¾ tsp. kosher salt
  • 2 cups thinly sliced romaine lettuce (from about 1Ž2 head)
  • 1 cup cooked or canned black beans, rinsed and drained
  • Kernels from 1 ear corn, cut off the cob
  • 1 avocado, peeled, pitted, and cut into ½" dice
  • 1 red bell pepper, seeded and cut into ½" dice
  • ⅓ cup cilantro leaves
  • ¼ cup finely diced red onion


Directions

Active time: 30 minutes
Total time: 45 minutes


Toast tortillas until hot (cut in half if needed to fit in toaster). When tortillas are cool enough to handle, tear into bite-size pieces and set aside.

In a small bowl, whisk together oil, lime juice, cumin, and salt; set aside.

In a large bowl, mix lettuce, beans, corn, avocado, pepper, cilantro, and onion. Add tortillas and toss with reserved dressing. Let sit 15 to 30 minutes, transfer to a platter, and serve.

Indian Naan Salad

Makes 4 to 6 servings

Ingredients
  • 3 pieces naan
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. lemon juice (from 1 lemon)
  • ¾ tsp. kosher salt
  • ¼ tsp. curry powder
  • Dash of ground ginger
  • 1 cup cooked or canned lentils, rinsed and drained
  • 2 medium carrots, peeled and shaved into strips (about 2/3 cup)
  • 1 nectarine, pitted and cut into ½ dice
  • 1 red bell pepper, seeded and cut into ½ dice
  • ¼ cup finely diced white onion
  • ¼ cup golden raisins
  • ¼ cup chopped cilantro

Directions

Active time: 25 minutes
Total time: 40 minutes


Toast naan until golden (cut in half if needed to fit in toaster). When naan is cool enough to handle, tear into bite-size pieces and set aside.

In a small bowl, whisk together oil, lemon juice, salt, curry powder, and ground ginger; set aside.

In a large bowl, mix lentils, carrots, nectarine, pepper, onion, raisins, and cilantro. Add naan and toss with reserved dressing. Let sit 15 to 30 minutes, transfer to a platter, and serve.

Italian Panzanella Salad Makes 4 to 6 servings

Ingredients
  • 3 squares or rounds of foccacia (about 9 ounces total)
  • ½ cup extra-virgin olive oil
  • 3 tsp. red wine vinegar
  • 1 small garlic clove, minced
  • Ground black pepper, to taste
  • 1 (7-ounce jar) olive oil–packed tuna, drained
  • 1 large tomato, cut into ½ dice
  • ¼ cup finely diced red onion
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup oregano leaves, chopped
  • ¼ cup Kalamata olives, pitted and halved
  • 1 Tbsp. capers, drained
  • Kosher salt, to taste

    Directions

    Toast focaccia until golden (cut in half if needed to fit in toaster). When focaccia is cool enough to handle, tear into bite-size pieces and set aside.

    In a small bowl, whisk together oil, vinegar, garlic, and pepper; set aside.

    In a large bowl, mix tuna, tomato, onion, parsley, oregano, olives, and capers. Add focaccia and toss with reserved dressing. Let sit 15 to 30 minutes. Season to taste with salt, transfer to a platter, and serve.
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