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Panzanella Salad w/ Tomato Vinaigrette

It's tomato season once again! Time for panzanella salad.

A stale bread and tomato salad.

I love my original recipe, using the usual suspects, and the addition of olives and balsamic vinegar.......it's always a hit.

While at cooking school in Italy last month, we learned how to make this simple salad into a game changer by making a vinaigrette using tomatoes whizzed in the food processor.

Tomatoes and tomatoes. Makes perfect sense to me.

I also learned how to make the perfect focaccia (we baked 2 per day)...so my croutons were extra good, since they were made with leftover toasted rosemary and onion focaccia cubes.

Win win.

Jake Simpson the chef instructor, uses metric measurements since he is from the UK, but you can figure it out.....I never measure....especially with salads.

Just use this recipe as a guideline. Salads are very forgiving.


Jake's Panzanella: (adapted from Jake Simpson/Stirred Travel)

1/2 loaf of stale bread, crusts removed and torn into chunks

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