Name: Tomato Panzanella With Creamy Any-Pickle Dressing
Cook time: 10 minutes
Total time: 45 minutes, plus cooling
Yield: 4 to 6 servings
Ingredients: 6 cups 1" pieces torn crusty bread (such as ciabatta or baguette; 6–10 oz.); ¼ cup plus 3 Tbsp. extra-virgin olive oil; 1 tsp. freshly ground pepper, plus more; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 1½ lb. mixed medium or large tomatoes, preferably heirloom (3–4); 2 tsp. red wine vinegar; 1 cup (loosely packed) torn basil leaves, plus more for serving; ¼ cup (loosely packed) torn dill fronds, plus more for serving; 1 cup Creamy Any-Pickle Dressing

Tomatoes basil dill fronds croutons and pepper on a serving platter.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Full of summer vim and vigor, this riff on panzanella pulls inspiration from memories of standing barefoot in the garden picking cherry tomatoes off the vine and running inside to dip them into Hidden Valley Ranch. Standing in for the latter is a creamy buttermilk-based dressing flecked with finely chopped pickled things (think cornichons, cocktail onions, and capers), dehydrated onion flakes, and fresh dill. The buttermilk’s acidity, combined with the brininess of the pickles, provides the perfect foil for peak-season, sunshiny sweet tomatoes. For the best results, use a combination of several different heirloom varieties, such as Green Zebra, Big Rainbow, and Brandywine, and cut them into an array of large pieces and wedges for visual diversity; although using supermarket plum tomatoes will work just fine. Fresh basil and some extra dill tossed in at the end lends the salad even more herbaceous notes and reinforces the garden ranch flavor. Looking for more ways to have fun with this dressing? Try this Grilled Chicken Salad With Creamy Any-Pickle Dressing.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Sheet Pan
$28 At Amazon
Extra-Virgin Olive Oil
$18 At Amazon
Kosher Salt
$14 $10 At Amazon

Recipe information

Total Time
45 minutes, plus cooling
Yield
4 to 6 servings

Ingredients

6 cups 1" pieces torn crusty bread (such as ciabatta or baguette; 6–10 oz.)

¼ cup plus 3 Tbsp. extra-virgin olive oil

1 tsp. freshly ground pepper, plus more

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more

1½ lb. mixed medium or large tomatoes, preferably heirloom (3–4)

2 tsp. red wine vinegar

1 cup (loosely packed) torn basil leaves, plus more for serving

¼ cup (loosely packed) torn dill fronds, plus more for serving

1 cup Creamy Any-Pickle Dressing

Preparation

Step 1
Place a rack in middle of oven; preheat to 400°. Toss 6 cups 1" pieces torn crusty bread (such as ciabatta or baguette; 6–10 oz.), ¼ cup extra-virgin olive oil, 1 tsp. freshly ground pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on a rimmed baking sheet to coat bread evenly. Bake until edges of bread are golden, 8–10 minutes. Let croutons cool on baking sheet.
Step 2
Meanwhile, cut cores out of 1½ lb. mixed medium or large tomatoes, preferably heirloom (3–4) and cut into 1½" pieces and/or wedges. Transfer to a large bowl, add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and gently toss to combine. Let sit at room temperature 20 minutes.
Step 3
Add 2 tsp. red wine vinegar and remaining 3 Tbsp. extra-virgin olive oil to seasoned tomatoes and gently toss to coat. Add croutons and gently toss again. Let panzanella sit 5 minutes.
Step 4
Add 1 cup (loosely packed) torn basil leaves and ¼ cup (loosely packed) torn dill fronds to panzanella and gently toss to distribute evenly. Taste and season with more salt if needed.
Step 5
Spread 1 cup Creamy Any-Pickle Dressing on a platter and pile panzanella on top. Season with freshly ground pepper and top with more torn basil leaves and torn dill fronds.