This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers. Grated tomato adds a gentle acidity and chunky texture to the vinaigrette, helping it cling to every bite. Staggering the addition of vinaigrette, vegetables, and croutons similarly protects their crunch, and also helps season the salad properly, allowing salt, acid, and oil to be added in stages, as needed. This panzanella is ultimately a deceptively simple salad, one that makes the most of beautiful ingredients and a little time.
Store croutons in an airtight container up to 2 days. To refresh stale croutons, bake at 400°F for 3 to 4 minutes. Freeze leftover croutons up to 2 months. Cover and refrigerate remaining tomato vinaigrette up to 2 days.