Best use of stale bread ever! Grab the freshest tomatoes you can find and enjoy the simple but addicting flavors of this Italian Panzanella Salad all summer long.
We really try to eat seasonally in our house. Part of that is by design because food just tastes better when it’s at its peak (even more so when it’s from your backyard!). But we also eat seasonally out of necessity because our Minnesota growing season is so short. I occasionally make dishes out of season if I find some can’t-be-beat produce at the store. But never Panzanella. This salad is summer in my mouth. There is simply no comparison during any other time of year.
I can (and do!) eat this Panzanella Salad a few times a week once the weather starts to warm up. It’s my go-to when friends come for lunch, and it packs well for field trips and picnics with the kids. I’ve made it as one large salad for gatherings as well as kept the prepped bread and other ingredients separate in order to create individual portions throughout the week. I usually let my bread cubes bake a little longer than some so they are extra crunchy and retain a little bite after the dressing is added.
Speaking of the dressing, it couldn’t be simpler to prepare, and the briny capers give a deliciously salty kick to the balsamic vinaigrette. Find the freshest tomatoes and mozzarella you can, and you’ll be rewarded with all the flavors of summer in one bite.