Photo credit: Faith Proetto
Panzanella is an Italian salad that combines summer’s freshest ingredients. The Northern Italian classic is a great way to use day old sourdough bread and overripe tomatoes. Make ahead for a cool dish on a hot day.
In a large bowl, combine the vinegar, olive oil, salt, pepper, and garlic. Whisk to blend.
Add tomato, cucumber, bell pepper, and onion. Toss to mix. Allow to marinate at room temperature for 30 minutes to 2 hours.
Add bread, parsley, and basil; toss gently. Sprinkle with cheese, and serve immediately.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
Loading related recipes...