Yield: Yields about 6 cups.
Servings: 4 to 6
If you’ve never had a bread salad, you’re missing out on a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, we char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it in a grill pan or under a low broiler.
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Excellent late summer recipe with heirloom tomatoes. Using the mint, capers, and basil add extra tasty oomph. Delicious.
Really good and really easy. We served it alongside a grilled steak. Only change I made was to use balsamic vinegar since I prefer it to red wine vinegar. I used heirloom tomatoes and the salad looked beautiful.
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