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Ever get a nice loaf of crusty bread with every intent on eating the entire thing in basically one sitting, to only get caught up in life and accidentally let the bread go stale? This happened to me recently with a rosemary herb sourdough loaf, so I decided to turn it into panzanella.
Panzaella is basically bread salad a.k.a my favorite kind of salad. I used fresh tomatoes and peppers from my garden along with some English cucumber and red onions in my panzanella - the fresher the vegetables and the staler the bread, the better the panzanella will be.
Stale bread is given new life when made into panzanella. You don't even need to leave your bread out for days if you are craving panzanella in the moment. Another way to make delicious panzanella is to cut up and toast the bread at a low temperature until it is about the hardness of a crouton, just a little more bready. The homemade Italian dressing soaks into the bread while leaving a soft center and an all around delectable bite.
