Italian Panzanella Yield 2-4 servings by Market Chef Maggie Perkins Ingredients 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 […]
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