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.