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Panzanella Recipe

  • 2 pounds tomatoes
  • 1/2 cup extra-virgin olive oil plus more for drizzling
  • 3 tablespoons (or more) red wine vinegar
  • 4 garlic cloves, minced
  • Fine sea salt and freshly ground black pepper
  • 1 loaf stale bread (such as country, Pullman, or ciabatta), cut into 1"-thick slices
  • 1 red bell pepper (optional)
  • 1 yellow bell pepper (optional)
  • 2 fresh chiles (such as Fresno or red jalapeño; optional)
  • 1/2 cup black olives (such as Kalamata or oil-cured), pitted (optional)
  • 1/4 cup salt-packed capers, soaked, rinsed, patted dry, coarsely chopped (optional)
  • 4 anchovy fillets packed in salt, soaked, rinsed, patted dry, finely chopped (optional)
  • 1 large bunch basil, leaves trimmed, stems discarded
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