What's Cooking?

Panzanella.  Panzanella is what's cooking around here.  I can't seem to get enough of the stuff! 
I'm sure that has something to do with the fantastic Brookshire's deal on olive oil and French bread that I picked up a few weeks ago.  Also, the fact that between our garden, my parents' garden, and our CSA, we are overrun with tomatoes and peppers probably has to factor in just a little.  Nothing has to be cooked and it is very forgiving of a "dump" cook like myself.  Whatever the case though, try this salad.  It is so yummy!


Tomatoes, chopped and juice reserved
Sweet Peppers, sliced (optional)
Garlic clove, minced
Onions, sliced
Basil, chopped
Bread, cubed
Olive Oil
Balsamic Vinegar
Salt & Pepper

Dump the first 6 ingredients and tomato juice into a big bowl and toss. 
Mix a ratio of 3 parts oil to 1 part vinegar in a separate bowl and throw in some salt and pepper to taste. 
Pour the dressing over the salad and toss to coat. 
Leave it in the fridge so that the flavors marry.

This is a super way to use up stale bread.

This is part of Miz Helen's Full Plate Thursday.


  1. Hi Pary,
    This Panzanella looks awesome. We would really enjoy this dish, I can almost smell it. Thank you for sharing with Full Plate Thursday and come back soon. Have a great week end!
    Miz Helen


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