Oh Panzanella...how I love thee so. After Farro Salad, Panzanella is my 2nd favorite go-to summer salad to make. Especially on a budget! When I was living in Lucca for a couple months during the summer, I'd bounce between these two salads all the time because they were tasty and made a LOT for not much money! Plus, making them in the summer has the added benefit of all the fresh seasonal produce that make them even more delicious.
They're actually really similar recipes too. Nearly identical actually except this recipe has the added tasty ingredient of fresh croutons! Traditionally, Panzanella is made with stale bread which is then softened with water to make edible again, then tossed with all the other ingredients. I like to make mine with day old focaccia which is a whole other level of YUM!
Written by Chelsea Ward, the host and founder of Wanderful Retreats