Carnegie Hall

This hearty panzanella salad is a seasonal classic that highlights fresh produce and easy-to-find ingredients.

• 1 red onion
• 1 cup red wine vinegar
• ½ cup sugar
• ½ loaf stale bread
• 3 heirloom tomatoes (preferably 1 each Brandywine, Yellow Brandywine, and Green Zebra; other types of tomatoes will also work)
• 3 Persian cucumbers
• 2 tsp. kosher salt
• 2 oz. shaved ricotta salata
• 4 oz. arugula (or romaine lettuce / gem lettuce if preferred)

Cut both ends off the onion and remove the skin. Place cut side down on the cutting board and cut in half vertically. Position the onion with top and bottom facing north and south. Slice into ¼-inch pieces and place in a container.

In a small pot on the stove, add 1 cup water, 1 cup red wine vinegar, and ½ cup sugar. Heat the pickling liquid to 185 degrees, pour over the sliced onion, and let cool to room temperature. (This step can be done up to a few days in advance; refrigerate the onions until needed.)

Put uneven, bite-sized pieces of bread on a baking sheet. Bake at 325 degrees for 5–10 minutes to further dry out the bread (the older the bread, the shorter the baking time). Remove from oven and let cool.

Cut the tomatoes in half vertically and place them on the cutting board cut-side-down. Then make 2–3 horizontal and 2–3 vertical cuts to each half-tomato. Place in a bowl and set aside.

Cut the Persian cucumbers lengthwise. Place them horizontally cut side down on the cutting board and make ½-inch cuts. Add to bowl with the tomatoes. Add salt and black pepper to taste. Let sit for 5 minutes and add the bread (if the bread is not yet cool, wait several extra minutes).

Toss the bread, tomatoes, and cucumbers together in the bowl. Add half of the pickled red onion and ¼ cup of the pickling liquid and toss together. (Save the leftover onion and pickling liquid for future use if desired.) Add the arugula (or lettuce) and mix again.

Add the ricotta salata to the top of the salad before serving. Finish by drizzling the extra-virgin olive oil.