In a little county inn in Israel on the boarder of Lebanon my husband found true love… in a salad.
I’ve never actually seen him react to vegetables in that way, although he’s quite a foodie.
After spending four days in this lovely place surrounded by picturesque scenery and amazing food he had eaten his fare share of this panzanella, a simple mixture of fresh vegetables, herbs and toasted bread, simply dressed in a basic yet flavorful mixture of olive oil and fragrant vinegar.
Panzanella, or Italian bread salad, is so versatile and forgiving. With endless incarnations at you fingertips, you can rely on fresh, in season produce, without having to go searching for hard to find ingredients.
The key to getting this simple salad right every time?
Add the toasted bread cubes after dressing the salad and right before serving.
Strawberry Nectarine Panzanella with Blue Cheese and Mixed Greens
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Remember:
Add the toasted bread after dressing, right before serving.
Hope you enjoy my new favorite salads, let me know what variations you try in the comments below.
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