Hey there, fall. We hear you knocking, and though we’ve been expecting you, we’re not yet ready to kick summer to the curb. To soak up the last bit of the season, we asked Beretta chef Ruggero Gadaldi for his version of the Italian salad.
La Panzanella Salad
½ loaf sturdy Italian country bread (one to two days old)
3 med. ripe heirloom tomatoes
4 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
½ English cucumber, thinly sliced
½ bunch scallions, thinly sliced
1 tbsp. fresh basil, chopped
½ tbsp. fresh Italian parsley, chopped
Sea salt and freshly ground pepper, to taste
1. Remove crust from bread. Tear bread into 1-inch pieces. Place in a large bowl.
2. Wash tomatoes and remove tops; cut remaining portions into wedges, place in a separate bowl and gently squeeze out some of the juice.
3. Carefully collect tomatoes and place in a third bowl.
4. Add olive oil and vinegar to tomato juice and give it a quick whip.
5. Pour vinaigrette over bread and let soak 10 minutes.
6. Add tomatoes, cucumber, scallions, basil, and parsley to bread bowl.
7. Toss gently, add salt and pepper, and arrange on a large platter before serving family style.
Beretta, 1199 Valencia Street, at 23rd Street (415-695-1199 or berettasf.com).
Photo: Courtesy of Beretta