Panzanella Salad

Summer Summer Summer Time

Thank goodness we can all put that dreary, freezing, wet, slushing, messy, cold, cold, cold winter behind us. I know it’s not officially here yet, but with the scorching 90+ degree days that Mother Nature has bestowed upon us, I feel like she’s been priming us for another hot (and really humid) summer. Along with the seasonal change comes the fresh produce at the farmers’ market. Lots of vibrant colors, flavors, and textures all in the various forms of fruits and vegetables enable us to shake up our eating habits- hopefully for the better. Last year Ben and I perfected this beautiful panzanella salad that makes you feel like you’re tasting the vegetable rainbow (Skittles reference), so you can guarantee that we’ll be taking full advantage of our local farmers’ bounty with their goods to make this goody.


3 responses

  1. Lexie Lou

    Best.Salad.Eva. Thanks for posting this recipe. I may have to make this tonight!

    June 12, 2011 at 9:00 pm

  2. may

    anchovy will give this salad the extra ummph,bringing it to the next level setting it apart from the others. thnx

    June 24, 2011 at 1:03 am

  3. Sharon Pieper

    Since I don’t care for anchovys or capers very much what do you suggest I use to give my dressing a kick? The salad looks beautiful and like it would be great for a summer picnic.

    July 8, 2011 at 10:43 pm

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