Panzanella! Isn’t that a great word? And if you saw it actually being said by my pale, freckled, Irish girl self you would laugh your head off, because it really needs to be said with a fabulous Italian accent to get the true benefit. But no matter, it is wonderful and summery, and the perfect, perfect thing to make when tomatoes and basil are in full swing and the days are still too hot to even THINK of turning on the oven.Basically, it is a bread salad that involves tossing chunks of crusty bread with tomatoes, basil, red onion and just enough vinegar and olive oil to soak into the bread and soften it up just a little bit. This particular version calls for a generous scoop of fresh ricotta on the top, which then gets drizzled with a little more olive oil. Some fresh ground pepper, and you are good to go.
Now, we ate this all by its gorgeous self, but I can also imagine it as a scrumptious side dish alongside grilled sliced steak or chicken. Yum, right? In any language. Ingredients Directions
Panzanella! Adapted from Everyday Food