Classic Italian Tuscan panzanella salad made with large cubes of crusty bread, ripe tomatoes, cucumbers, red onions, and basil.
Oh the joys of summer! On the top of the list is fresh, ripe tomatoes, garden cucumbers, and basil that the more you cut, the more it grows.
(Ever notice that basil is like a hydra? Cut one stem and two grow in its place.)
And the tomatoes. Beefsteak tomatoes, early girls, heirlooms, plum tomatoes, not to mention the little ones like sun golds.
Anyway, the heat has come, the garden has finally started to act like summer, and this classic Tuscan bread salad is a perfect thing to make with the bounty.
Panzanella at its core is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes.
It is a cooling summertime salad that relies on the bread as the “filler” to soak up the juices of fresh tomatoes and cucumbers, as well as the olive oil you pour over everything.
Once a poor man’s dish, it has become rather trendy. Once you make it, you’ll see why. It’s a great way to show off wonderful, fresh, summer produce.
Which is why you should only make it in the summer, and only use the best and freshest ingredients. With so few ingredients, all of them shine.
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