I’d never made a Panzanella but after I had all those salads on top of bread in Italy I HAD TO. The key here is to make sure you are appropriately dressing the salad and allowing it to soak so the crunchy bread gets a bit softened and flavorful. Added peaches which was also delish. The ratios for this recipe are up to you, I used 1/2 large loaf of bread, 3 heirloom tomatoes, and 1 large peach. Recipe below:
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