Dan Pelosi’s Tuscan Panzanella Salad

i am in love Damperosi Last summer…

Of course I was a huge fan of the Italian-American cookbook author who already lives in it. Gorgeous farmer Upstate with his equally cute partner, Gus. We wrote to Joe’s Cup about how Dan swings a bad day, but he joined my holiday cookie swap (he’s more famous though. He himself! ).

But then last summer, Toby and I went to Upstate and ran to Dan and Gas at an outdoor pizza spot. They quickly rocked us to the picnic table and it was so warm and wonderful that Toby didn’t stop talking about the entire drive home.

So! I’m excited to report that Dan has written a new cookbook – Let’s Party: Recipes and Menu to Celebrate Everyday – It came out yesterday.

How sweet is the dedication page?

His books are full of funny show stoppers like steaks That’s all flight…

…A simple favorite, including a green salad with shallot dressing…

…and sweet sweets. And to celebrate the tomato season today and His cookbook, Dan, agreed to share his Panzanella recipe. “Do you know the board game and how to operate it?” he says. “If it was based on me, I can see the tomatoes where my heart should be.”

Tuscan Panzanella Salad
Damperosi’s Let’s Party: Recipes and Menu to Celebrate Everyday
Provides 6-8

Dan said: “I said that the Panzanella salad is a drug bread basket. It tastes the same satisfying taste as tearing a dinner roll and running through bunegary oil, but I dressed up some of my evening gowns. This salad started out as a Tuscan farmer’s food. The tomatoes have everything the world needs, mixed with onions, red wine vinegar, oil, lots of salt and pepper.”

3 pound heirloom tomatoes, cut into 1 inch pieces
Kosher salt and freshly ground black pepper
Cut 1 large red onion into 1 inch pieces
1/4 cup red wine vinegar
In addition to 1/4 cup extra virgin olive oil, plus drizzle
1 (16 oz) Tear bread to 1 inch

Preheat the oven to 400°F. Place the tomatoes (and collected juice) in a large bowl and add some salt and plenty of pepper. Mix gently and mix. Add the onion along with vinegar and olive oil. I’ll throw it again.

On a bordered sheet pan, sprinkle the bread with a bit of olive oil and throw it to coat. Toast in the oven for about 10 minutes until slightly golden. Let the bread cool in a sheet pan for about 15 minutes.

Just before serving, add the bread to the bowl and throw it to spread on the juice. Taste seasonings and serve immediately.

Note: To make first, toast the bread and store in an airtight container at room temperature for up to 3 days.

Thank you very much, Dan! You can find Here’s his new cookbook,as needed.

PS A simple chicken dinner and pasta that our family makes on busy weekday nights cakejust for fun.

(Reprinted with permission) Let’s Party: Recipes and Menu to Celebrate Everyday Dan Pelosi©2025. UnionSquare & Co. Published by Photos © Johnny Miller. )