This Goes Right to the Top of the List of Best Things I’ve Ever Eaten. My Family Concurs.
I’ve been wanting panzanella for awhile, but seeing as how tomatoes aren’t the best right now, I got to thinking about what else I could use. I’ve made different kinds of bread salads, but the classic tomato version is my hands down favorite and I didn’t want to be disappointed with a lesser version. I’m a sucker for citrus fruits and they happen to be plentiful at the moment, so I came up with this.
First and foremost of importance for any panzanella is the bread. It needs to be good quality crusty bread with a coarsely textured crumb, like a sourdough or a ciabatta. You don’t want a fine texture soft bread because it will fall apart when mixed with the dressing. And it goes without saying this dish will only be as good as the citrus that goes into it. If my particular mix of citrus isn’t available, that’s fine. I think this will work with any good variety of grapefruit and oranges.
My family’s verdict is this is now our favorite panzanella. I can never get enough of those chunks of bread that stay crispy and chewy on the outside, while the center is soft and full of bright vinaigrette. The citrus provides the perfect balance of acid and sweetness, and when mixed with the rich, almost buttery tasting tuna, and the bright pops of pomegranate, the result was a dish I will definitely make again and again.