Panzanella


Photo: Kendra
Print this recipe

Preparation

1
Brushed slices of pugliese with olive oil and place them on the bbq grill or under the broiler until toasted. Then, cut the bread up into about 1 inch pieces
2
Add bread piece to the chopped veggies, and toss with olive oil and balsamic vinegar.

Tools

.

About

Originating from Tuscany, panzanella is a summer salad of tomatoes and bread. It's also referred to as "leftover salad" as whatever remains in the refrigerator can be tossed in: basil, lettuce, carrots, capers, hard boiled eggs, cucumbers.

Yield:

4.0 servings

Added:

Monday, November 30, 2009 - 6:16pm

Creator:

Related Cooking Videos