The best things about summer are typically the easiest.
Throwing some burgers on the grill, cracking open your favorite local brew, or eating tomatoes, herbs and other veggies from your backyard garden or farmers market.
This is what good summers are made of.
Simple. Fresh. Fun.
This summer, I finally had the opportunity to make panzanella (which I can’t say without thinking of my good friend Annie, who I call by that nickname).
You really can’t go wrong with this vibrant Italian salad filled with the summer’s best tomatoes, cukes, basil and your best local bread (Boulted Bread baguette for us). Mixed with oil, vinegar and seasonings, it turns into a delectable and refreshing salad.
And I mean, who doesn’t want to put bread in their salad?
When you’ve got some sourdough, baguette or other bread lying around a few days after it’s peak, make this panzanella to enjoy with whatever you’ve got on the grill or in the fridge.
*Click or tap on recipe card to enlarge and save.