When you sit down at an Italian restaurant you can’t keep your hands off the bread basket because nothing is more satisfying than a warm, crunchy slice of bread soaked in olive oil. That same light comfort can be found in a salad.
Welcome the bright, fresh taste of summer with panzanella. Here, sweet, succulent garden tomatoes are picked off the vine and tossed in a light vinaigrette with slightly stale bread. Deliciously light, vibrantly fresh, this Tuscan classic is like sunshine in a bowl.
Italian Panzanella Salad
*Panzanella is best when made from slightly stale bread. If you don’t have a leftover loaf handy, leave your bread out overnight or take advantage of your bakery’s “day-old” table.
For the salad:
1 loaf of Italian bread (about 6 cups) cut into 1-inch cubes*