food / recipes
June 23, 2017
Tags: extra virgin olive oil, food, panzanella, recipes, salads
Extra virgin olive oil
With your best extra virgin olive oil and a loaf of day-old crusty bread, add a few juicy tomatoes and toss up panzanella.
Try this amazing and simple take on the Tuscan salad in my Cook On food column.
Give day-old bread a second chance in panzanella. Photos by Mary Ann Ebner