"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.
I had never had a panzanella salad, so I was pleasantly surprised when this meal came together! I used some bakery half loaf of sourdough bread. The dressing on the salad is a keeper-- very good! I served it with simple pan-seared bay scallops (seasoned with salt and pepper) and fettuccine coated with EVOO. Such a great meal! I usually don't do repeats on recipes (its too much fun trying out new ones), but I think I will do this one again!
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