Food coverage is supported by a generous donation from Susan and Moses Libitzky.
I recently started a Shabbat Supper Club for women in the Chicagoland area called “The Tish,” meaning “the table” in Yiddish. It’s something I’d been dreaming of since I moved to Illinois last year. Every six weeks or so, I cater an intimate dinner for 10 to 20 people that members take turns hosting at their homes. Each host is able to choose a charity to which we donate all proceeds. We’ve had four sold-out dinners, and we are just getting started! After seeing wildly popular Shabbat dinners in New York, I wanted to build community in a similar way while giving back.
In light of that success, it was disheartening to see the recent Tablet magazine article “Shabbat Is Not a Party,” where author Kelsey Osgood writes about the uptick of Shabbat Supper Clubs and suggests they turn what should be a sacred ritual into something more like a party. While I understand the need to keep Shabbat special, I believe there’s no wrong way to celebrate or observe the day — and if attending a get-together is one of the ways that helps you press “pause” on your busy life, then do it.
With that feeling in mind, I’ve been so proud of the community that has been built around the dinner table, and while wine is flowing and food is plentiful, our Shabbat club is meaningful, impactful, and gives back to those in need.
In July, “The Tish” had a tomato-themed Shabbat. The host’s tables were adorned with tomatoes and basil, with each dish featuring the seasonal bounty that summer provides. One of the favorite dishes that I prepared for the group was a fresh and summery Watermelon Tomato Panzanella Salad… with a little Jewish-ish twist, some sumac and feta!
Panzanella is a Tuscan bread salad, traditionally made with stale bread, tomatoes and a vinaigrette dressing. The bread soaks up delicious, zippy vinaigrette, and the tomatoes are sweet and savory, with juicy bites of freshness in each forkful. I love that it is meant to be made in advance, giving the bread time to soak up the juices and vinaigrette. It’s hearty and full of texture.
As usual, I asked myself how I could make it a little more me. The answer? The addition of sweet and fresh watermelon, feta cheese, mint and a little sprinkle of sumac. This salad is what would result if panzanella and a watermelon salad had a baby: a fresh, crunchy and absolutely delicious combination of flavor and texture.
For this recipe, it is best to use stale bread, preferably sourdough, so before you toss your loaf of less-than-fresh bread, make this! To make sure it’s the perfect texture, I like to toast my bread with olive oil before adding it to the salad.
I like to salt my tomatoes before adding them to the salad to get a little more flavor and sweetness out of them. Salting draws liquid out of the tomato, making each bite even more flavorful. Instead of tossing the tomato water, I add it to the dressing for added umami flavor.
To make this in advance, combine all the vegetables, and add the bread and herbs up to an hour before serving. And go have fun this Shabbat. You’re allowed to!
Watermelon Tomato Panzanella Salad
Serves 6
Total time 1 hour
- ½ medium sourdough bread, torn into 1-inch pieces (day-old is best!)
- 6 Tbs. extra-virgin olive oil, divided
- 1 pint cherry tomatoes, halved
- 2 Tbs. white wine vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- 1 tsp. sumac
- ½ small watermelon, cut into small, ¼-inch-thick triangles
- 1 English cucumber, thinly sliced into half moons
- ¼ medium red onion, thinly sliced into half moons
- ⅓ cup crumbled feta cheese
- ½ cup fresh basil leaves, torn
- ½ cup fresh mint leaves, torn
Preheat the oven to 350. Arrange the torn bread pieces on a large baking sheet in an even layer. Drizzle with 2 Tbs. olive oil, and season liberally with salt and pepper. Bake for 15 minutes, until crisp.
Meanwhile, add the tomatoes to a large bowl with 1 tsp. kosher salt. Let sit for 10 minutes.
Drain the tomatoes and reserve the tomato water. Add the white wine vinegar, Dijon mustard, garlic and sumac to the tomato water. Slowly drizzle in the olive oil.
In a large bowl, combine the toasted bread, tomatoes, watermelon, cucumber, red onion and feta. Coat with the dressing. Let sit for 10 minutes.
Before serving, add the basil and mint.