Mmm, bread salad:
was to arrive. No, this wasn't a case of an irresponsible east coast chef putting beyond late-season tomatoes on a menu. This panzanella salad had peaches in. And goat cheese. And honey. And mint!about it the next day and, as it turns out, you can really panzanella just about anything as long as it's juicy and delicious.
The building blocks of panzanella are almost bone-headedly simple: Take day-old bread, olive oil, vinegar, some sort of herb, and tomato."Originally, the salad was made up as a way to use up old bread," explains Rhoda, "But you can dry out your bread by leaving it out for an hour or so or placing it in a low-heat oven for about fifteen minutes."
Skip something airy and soft like a Pullman loaf for a bread that's a bit more country-style rustic–think miche or boule.From there, the options of what you can add into that mixture are practically limitless. Rhoda has a few go-to's to get you started:Cucumbers with feta and red onion You can even go more toward the sweet end of the spectrum and make panzanella into a dessert by using macerated berries .
Again, there's almost no wrong answer here as long as the ingredients are strong . And, like most salads, you'll want to eat your panzanella
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