Italian Panzanella  Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 2 cups torn day-old bread   2 T extra virgin olive oil (plus extra to taste if desired) 2 T red wine vinegar  (plus extra to taste if desired) 2 cups chopped fresh tomatoes, with collected juice   1 cucumber (or zucchini) sliced thinly  […]

Panzanella with Basil Vinaigrette by Chef Maggie Perkins Day old bread, torn into bite-sized pieces Tomato and cucumber, flesh, skin, inner pulp and seeds, bite-sized Shishito Peppers, sliced thinly Optional: thin slivers of Mozzarella cheese 3:1 ratio of oil to acid (here we used 2 cups Extra Virgin Olive Oil to 2/3 c Apple Cider Vinegar) 1tsp […]