• Panzanella is a rustic, Italian bread salad from Tuscany using day-old bread, fresh tomatoes, and basil.• My version adds peaches for sweetness and burrata for creaminess!
• Day-old, crusty bread like sourdough or a baguette make the best croutons.• Crusty bread will soak up the vinaigrette, but will not cause a soggy salad.
• Use the freshest ingredients you can find for the best Panzanella.• Local, homegrown, or farmer's market produce will bring brightness and acidity to your salad.
• As you make your salad and vinaigrette, season with salt/pepper to taste.• Depending on the ripeness of your produce, you may need to brighten with a squeeze of lemon.