Traditional panzanella is made by moistening stale bread and tossing it with vegetables, usually tomato and cucumber. There are variations, and authentic panzanella – bread salad – is worth making and eating. My usual method, though, is to top chunks of quality stale bread with marinated tomatoes and let the oil and vinegar soak into the bread. Yesterday while rummaging I found a half loaf of ciabatta lunga that was past any recovery, chickpeas, marinated tomatoes, and a charged camera.
Grab a plate, and start adding stuff.
Be generous with the marinated tomatoes.
Now walk away for a few minutes. Trust me. Give the bread a chance to soak up the marinade from the tomatoes. Drizzle a little olive oil on top of the whole thing first if you think it’s warranted. Congratulate yourself on making a filling, heart-healthy, nutritionally sound meal.