Loaded with chunks of hearty bread and fresh tomatoes, this zingy and flavorful Tuscan style salad makes a satisfying entree for a hot summer day.
Ideally, Panzanella would be made with the aforementioned unsalted, Tuscan bread. Unfortunately, unsalted bread can be quite difficult to come by for most of us, so a good substitute is a hardy country loaf. If you choose a bread that is too flimsy, it will turn into mush before you get it to the table (not so yummy).
Be sure to let your loaf of bread dry for a day or two before making the salad. If you are in a rush, cut the loaf into slices, and allow to dry in a warm place for a few hours.
Many recipes call for toasting the bread in the oven to ensure it doesn’t go soggy in the salad. Although toasting the bread isn’t traditional, it is a tasty option (and one that I happen to like). If you are concerned that your bread is too soft, after you cut or tear it into pieces, toast it in a 400°F oven until just beginning to crisp and brown. Keep an eye on things though – you don’t want to make crispy, hard croutons.
Find it online: https://tasteoftheplace.com/tuscan-style-panzanella/