Like many of my recipes, I don’t remember when I came by this recipe, but I can say that it is one of my family’s absolute favorites! 

Panzanella is traditionally an Italian/Tuscan dish that translates to “bread in a swamp”. Lol, appetizing! It is considered to be a peasant food that was created out of necessity, taking stale bread and wetting it to make it softer and serving it with seasonal vegetables. What a great way to use the food they had. I look to peasant food in various cultures for inspiration, as they are often simple ingredients but big on traditional flavors. I trust the eons of people before me to know what’s up. 🙂 

For our Kate’s Plate version, we make a garlic-shallot-champagne vinegar dressing that gets tossed with the rustic croutons made from DLM’s ciabatta. In goes a bunch of fresh veggies, cucumbers, bell peppers, onion, and tomatoes. Add in some capers for a salty, brine-y bite and a generous sprinkling of fresh basil for the ultimate summer flavor combo. KP also adds chickpeas for extra protein and fiber, because we are just like that. 

This recipe is truly great in its simplicity and versatility. It is soooo “summer”. It’s fresh but hearty and a great way to use up all your garden veggies.

My kids call this, “Crouton Salad” and it is my oldest son’s favorite meal in the world (according to him – he’s my big veggie kid). This summer, I have taught him how to make it and although we are still working on the dressing, he is getting more confident cutting up all the veggies, bread, and basil. 🙂 Makes mama happy! 

Ways to serve Panzanella:

• Alone – in a huge bowl. It’s a meal in and of itself.
• Add protein – our family often adds a turkey kielbasa on the side. Or a fabulous steak, whatever you have. 
• For friends – it’s a great recipe for when you have people over. Prep the ingredients ahead and then toss it all together before serving. 

Give it a try – you’ll be hooked. It is offered on our August 5th menu – so don’t wait to order before it’s gone for the summer.