A Luscious Summer Salad

Panzanella is one of my favorite ways to use up ripe summer tomatoes.  Panzanella, also called panmolle, is a Tuscan chopped salad with soaked day-old bread, onions and tomatoes. I like to add cucumbers, another abundant summer crop, and fresh torn basil leaves.  A good dressing tops it all off and you have a salad worthy of a meal or as a wonderfully crunchy starter course. 

This salad could easily be modified to satisfy your tastes.  Add hard boiled eggs for a protein rich summer lunch.  Or, sliced chicken breast.  Some peaches would add a fruity element or ripe pears. 


As we always say at The Cookery, play with your food. Get creative or just stick to the OG; it is a classic. 

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