Ina Garten’s Panzanella Salad

Jeannette

“I love panzanella salad and this is pretty much how I make mine. I use stale bread if I have it otherwise, I cut up a loaf of good sourdough and toast it lightly for 10-15 minutes in the oven, just so it's a bit crusty. I've thrown in salami strips or a can of chickpeas for added protein, but it doesn't need it. A perfect summer meal.”