I don't necessarily love salads but throw in some carbs and you've got me hooked. I have made panzanella salads a variety of ways in the past and I usually make the bread the deciding factor in my flavour combinations. As I had a leftover loaf of seasoned focaccia bread handy, the flavours took me in a Mediterranean direction.
We've got fresh cucumbers, peppers, onions, sliced black olives, feta cheese, and fresh herbs tossed in a light and delicious vinaigrette. The bread soaks up the dressing and becomes perfectly pillowy in the salad for a fabulous panzanella you're going to love.
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Jonathan - Happy Veg
Dedicated Foodie. Proud Vegetarian. Recipe Creator. Friend to all Animals.