Market Recipe: Italian Panzanella 

Italian Panzanella 

Yield 2-4 servings

by Market Chef Maggie Perkins


2 cups torn day-old sourdough bread  (Easy Tiger)
2 T extra virgin olive oil (Texas Hill Country Olive Co)
2 T red wine vinegar  
2 cups chopped fresh tomatoes, with collected juice (Engel Farms or Bernhardt’s Farm)
1 cucumber (or zucchini) sliced thinly (Bernhardt’s Farm or B5 Farm)
1 sweet Italian pepper, diced (Flintrock Hilll Farm or Growtopia Farms)
1 small red onion in thinly shaved half-moon slices 
1 cup loosely packed fresh basil leaves, shredded (f-stop farm or Bouldin Food Forest)
Salt and pepper to taste 



Grab a loaf (or 3!) of  sourdough from Easy Tiger and on its second or third day, put it to delicious use with a seasonal traditional Italian salad of juicy summer herbs and vegetables, courtesy of local farmers and a simple oil and vinegar dressing. 

Tear day-old bread into bite-sized chunks and add to a deep salad bowl. 

Dress with oil and vinegar. Toss with remaining chopped vegetables and herbs (and any juices they release). Salt and pepper to taste, and correct oil and vinegar as desired. 

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