Panzanella
By: Kendra
Published: Monday, November 30, 2009 - 6:16pm

Preparation

1 Brushed slices of pugliese with olive oil and place them on the bbq grill or under the broiler until toasted. Then, cut the bread up into about 1 inch pieces 2 Add bread piece to the chopped veggies, and toss with olive oil and balsamic vinegar.

About


Originating from Tuscany, panzanella is a summer salad of tomatoes and bread. It's also referred to as "leftover salad" as whatever remains in the refrigerator can be tossed in: basil, lettuce, carrots, capers, hard boiled eggs, cucumbers.