Panzanella is a Tuscan Salad featuring bread and tomatoes and it’s a perfect summer side. I’m calling this recipe “Rustic Panzanella” because unlike some recipes ,where all ingredients are cut the same size, I wanted to make a chunkier natural salad. And I must say that I love the dressing- it uses white balsamic vinegar, making a fresh, not an overpowering dressing , that complements your fresh vegetables.
I started with Ina’s Panzanella recipe and then changed things up a bit. I combined cherry tomatoes, cucumber, red and yellow peppers, red onions, basil chiffonade and capers then tossed them with the white balsamic dressing and added broken up crostini, that I bought in the deli section of my local grocery store. Olives would make an excellent addition here, as well. Then I let it sit for at least 30 minutes to allow the bread to absorb the dressing and soften up. This is a perfect side dish with grilled steak or chicken.