Panzanella Salad

Why a Panzanella salad? Because I had an heirloom tomato sitting in the fridge, a half a loaf of ciabatta bread racing towards getting stale and zero burrata cheese.

Gawd, Google can be a bitch when looking for a recipe. Every one I came across was different than the next. Some had peppers, few had capers, some even had Feta cheese. Feta isn’t Italian, it’s Greek so that is not OK to put in your Italian bread salad.

The Pioneer Woman had a good looking recipe but I have recently made two of her dishes and was disappointed both times, so I am sorry to say I will not be making her recipes anymore. However, Ina Garten has never let me down…I went with hers.

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It’s a very straightforward dish to make. Chop up all your veg and throw them in a bowl. Toast your bread chunks in some olive oil and salt and then whisk up a vinaigrette. Toss it all together and let it marinade for an hour at room temperature and then serve.

The only tip I can give you is don’t put this in the fridge BEFORE serving. It changes the texture of the tomatoes and the bread gets soggy. You will have to challenge yourself and your guests to eat the entire bowl, easy challenge!

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