Panzanella

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My weekday lunch options are usually either a salad or a sandwich, but I'm always debating between the two depending on whether I want something light or something a bit more filling. Panzanella combines them both in a really bright and delicious way, by utilizing the season's best tomatoes tossed with big chunks of chewy sourdough that soak up the olive oil and garlic. We made some the other night (it only got better the more the flavors infused together) and have been enjoying it for leftovers the rest of the week.

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