I first fell in love with Dan Pelosi last summer… not just as a cookbook author, but as a genuinely warm, funny, and inspiring person. Of course, I had already admired him for years—his Italian-American cookbooks, his charming farmhouse upstate with his partner Gus, and his knack for turning an ordinary day into something deliciously special. He even attended my holiday cookie swap one year, although his own cookies are way more legendary.
Then, last summer, Toby and I ran into Dan and Gus at a casual outdoor pizza spot upstate. They immediately waved us over to their picnic table, greeted us like old friends, and spent the afternoon chatting and laughing. Toby couldn’t stop talking about them the whole drive home.
Now, I’m thrilled to share that Dan has a new cookbook, Let’s Party: Recipes and Menus for Celebrating Every Day, which officially came out yesterday. It’s full of showstoppers like steak over frites, simple crowd-pleasers like green salad with shallot dressing, and irresistible desserts. And just in time for peak tomato season, Dan generously shared one of my favorites from the book: his Tuscan Panzanella Salad.
“You know that board game, Operation?” Dan says. “If it were based on me, you’d see a tomato where my heart should be.”
Tuscan Panzanella Salad
From Dan Pelosi’s Let’s Party: Recipes and Menus for Celebrating Every Day
Serves 6 to 8
Dan notes:
“I’ve always said panzanella salad is just a bread basket in drag. It’s the same satisfying taste of ripping apart a dinner roll and running it through vinegary oil, but dressed up for the evening gown portion of the night. This salad began as Tuscan peasant food—a smart way to get an extra meal out of stale loaves. Today, you’ll see it elevated with luxury touches like cheese, stone fruits, or proteins. When the tomatoes mingle with onions, red wine vinegar, oil, and plenty of salt and pepper, you’ve got everything you need in the world.”
Ingredients
- 3 pounds heirloom tomatoes, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 large red onion, cut into 1-inch pieces
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 (16-ounce) loaf crusty bread, torn into 1-inch pieces
Instructions
- Prep the tomatoes: Place the tomatoes and any collected juices in a large bowl. Season generously with salt and pepper, tossing gently to combine.
- Add aromatics: Mix in the red onion, then drizzle with red wine vinegar and olive oil. Toss again to combine.
- Toast the bread: Preheat oven to 400°F (200°C). On a rimmed baking sheet, drizzle the torn bread with a little olive oil and toss to coat. Toast for about 10 minutes, until lightly golden. Let cool on the sheet pan for 15 minutes.
- Assemble the salad: Just before serving, add the toasted bread to the tomato-onion mixture. Toss gently to coat the bread in all the flavorful juices. Taste and adjust seasoning as needed.
- Serve immediately: Panzanella is best fresh, but the toasted bread can be prepared in advance and stored in an airtight container at room temperature for up to three days.
This Tuscan classic is rustic yet elegant, bright and briny, and wonderfully satisfying—a true celebration of summer tomatoes. Perfect for a casual weeknight, a picnic, or any gathering where you want to impress without fuss.
