Charred late summer greens and juicy ripe tomatoes are tossed with a vinaigrette and chunks of day-old toasted bread which soak up all the delicious juices.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 allthingsbbq | 2023-07-11 20:00:14 |  19,554 Views |
Grilled Panzanella Salad
Serious Mealtimes / Caroline Russock
There are many ways to use stale bread. Grind it into breadcrumbs for your macaroni and cheese soak it in custard and bourbon for bread pudding stuff your turkey with it or if all else fails do as I do and use it in your homemade dog food.
But early fall is about the best time of year to make panzanella. The classic Northern Italian salad of day-old bread and tomatoes is at its best this time of year when the last of the summer’s tomatoes have overripe and are bursting with excess juice. The tomatoes long past their prime are simply too wet for salads or sandwiches. But soak up those juices with day-old bread and you have the makings of one of the most unassuming yet delicious combinations known to man.
