A former classmate, George, likes salads with a little kick. (As you can maybe tell, I do too!) For inspiration, I turned to panzanella, a classic Italian bread-and-tomato salad. The Italians are true masters of making leftovers delicious.
- 2 small field cucumbers or 1 English cucumber, chopped
- 2 medium tomatoes, chopped salt and pepper
- 4 slices day-old
d r e s s i n g
1 jalapeño, finely chopped
2 tbsp tomato, chopped
1 lime, juiced
2 tbsp olive oil salt and pepper
a d d i t i o n s
fresh herbs peaches, nectarines, or plums red onion,
finely chopped zucchini or summer squash olives grapes
If you’re using field cucumbers—usually much less expensive than English cucumbers—peel them roughly to remove the tough skin. Keep about 2 tablespoons of chopped tomatoes aside to use in the dressing, but throw the rest of the tomatoes and all the cucumbers into a large bowl. Sprinkle generously with salt and pepper; the salt helps draw out the juices. Toss the vegetables quickly. Place a small saucepan on medium heat with a few drops of olive oil. Sauté the jalapeño for about a minute, then add the remaining tomato and a tablespoon of water. Cook for another 2 minutes, until the tomato juices release. Sprinkle liberally with salt and pepper. Once the water has evaporated, turn off the stovetop and dump the jalapeño-tomato mixture on your cutting board. Chop it very finely, then throw it back into the pan—with no heat—along with the lime juice and olive oil. Taste it and add more salt and pepper as needed. You’ve got dressing!
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