Panzanella is a salad popular in Tuscany made primarily with tomatoes and stale bread.
If you’ve ever made bread on your own before, you know its shelf life varies vastly from store-bought bread. This little trick has come incredibly in handy, and has yet to fail us as a spectacular midday (or late-day) meal. Chelsea’s Panazella was made with – exclusively local, and some even garden fresh (!) – tomatoes, cucumbers, feta, basil, and chunks of quickly-staling bread. With a simple dressing of olive oil, balsamic, and heaps of garlic (you may recall we were knee-deep, literally, in heaps of garlic), it was a positively heavenly salad.
Perfect for a late summer meal where all these food groups are prolific, and even more perfect for a two-person family who can’t, despite trying, quite finish an entire loaf of bread in one day, thanks always for the inspiration. ♥.