Italian Peach Panzanella
This bread salad is bursting with summery flavors: sweet peaches, ripe tomatoes, creamy mozzarella, and fragrant mint and basil—all served with crunchy ciabatta croutons. Panzanella originally comes from Tuscany. It’s usually a simple salad made with tomatoes and stale bread. I like to grill the bread in a griddle pan, to add a smoky dimension to the salad. The bread will soak up some of the lovely dressing, while still retaining a bit of crunch. Slideshow: More Salad Recipes
Anne Faber
