Here’s another summer time dish that’s quick and easy to make! Panzanella is a delicious bread salad from Tuscany, and this is my spin on it! Since the salad can be put together according to your preference, I’m not including ingredient amounts for this recipe. Go ahead and experiment and taste as you go! 


for vinaigrette:

white balsamic vinegar

extra virgin olive oil

salt and pepper to taste

for salad:

Italian bread (2-3 day old bread is perfect for this, cut into 1 inch cubes)

cherry tomatoes (halved)

asparagus (cut into 1 inch pieces and blanched)

colored bell peppers (cut into bite sized pieces)

cucumber (cut into bite sized pieces)

capers (optional)

chopped flat leaf parsley

basil (chiffonade- cut into ribbons)


toss the bread cubes in olive oil and bake at 325F until crisp and golden brown. prepare the vinaigrette by whisking together equal parts of extra virgin olive oil and white balsamic vinegar. season with salt and pepper to taste. toss together the salad ingredients and bread with the vinaigrette and enjoy!

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