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Summer Panzanella

Summer Panzanella

Here’s a quick, easy-to-prepare dinner dish that is perfect for summer, or those busy back-to-school nights that are just a couple of weeks away.

This classic Tuscan dish, made with toasted (stale) bread, can be a healthy dinner, or the perfect side.

I used cassava bread (made previously), but you can use sourdough, or whatever you have on hand.

First, the bread is cubed and spread onto a large baking sheet. Drizzle melted butter over the bread and bake for 15-20 minutes, turning until the bread is crispy and golden. Then set it aside to cool.

While the bread is in the oven, combine the salad ingredients, and prepare the vinaigrette.

For our salad, I used a can of chickpeas, cucumber, tomatoes, red onion, red, green, and yellow bell peppers, basil (from the garden 😉), and grated some sheep cheese.

For the vinaigrette, I used extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, sea salt, and pepper.

Transfer all the ingredients into a large serving bowl, and drizzle the vinaigrette over the salad and bread. Toss to combine, and enjoy!

You can find another Panzanella recipe here - although, I recommend leaving out the added sugar.

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