Telling you I like panzanella is a little like telling you my teenage self liked pizza. I don’t like panzanella; I want to eat it every day. In the same way I grew up buying Tombstone and Jack’s and, let’s be honest, eating any pizza anyone would give me, now I want panzanella, and I want it all the time. Really, the jump from pizza addict to panzanella evangelist isn’t a crazy one. The most traditional versions of panzanella are practically pizza, deconstructed: bread, tomatoes, basil, mozzarella cheese. But lately, my panzanella love has pushed me to new combinations of ingredients, ones far stretched from anything resembling a pizza slice. And while sure, I might be biased, I have to say, I think a radish panzanella like this one could make a zealot out of anyone.
This salad starts with radishes—and saying radishes are beautiful is kind of like saying I like panzanella.