IT’S HEARTY ENOUGH FOR A REFRESHING SUMMER MEAL!
This panzanella looks SO good, I am in love with these flavors!
~ Liz
– Place the oil in a deep sided sauté pan over low to medium heat. Add the bread and salt, and toss to evenly coat the bread on all sides. Let it toast on the stove. Set aside.
– Place the tomatoes, cucumber, red peppers, red onion, and olives in a large bowl.
– Make the vinaigrette by whisking together the garlic, mustard, and vinegar. While whisking gradually add the olive oil. Season with salt and pepper and toss into the vegetables.
– Add the toasted bread, sliced Paninos, and Sopressata, and toss to combine. Let it sit and serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...