March 20, 2024
| 45 min
Once the season’s first panzanella hits the table, it really begins to feel like summer has arrived! We love making this dish with a local sourdough bread and a variety of heirloom tomatoes – you can make it with any kind of whole loaf bread, and any tomatoes you find in your garden or at the store. This traditional Tuscan recipe is just a jumping off point for many kinds of juicy bread salads. We’ve had great fun experimenting with other combinations like rye and beets; pita and eggplant; and yes, even poundcake and peaches, why not, it’s summertime!