Summer Panzanella Recipe // @nicoledula

Ah, panzanella. I’ve wanted to make you for so long. Ideally when I have just let a boule cool on my counter, but the oven is dead to me.  The temperature keeps rising and the weather is trying to coax us into calling an air conditioning company. Yet, we survive with our oscillating fan I purchased several years ago. It has become a dear friend and we’re very close to giving it a name.

Instead of baking bread, I went to the Farmer’s Market and picked up fresh cucumber, tomato, onion, peppers, basil and a sourdough boule. I did have to use the stovetop briefly to crisp up the bread cubes for this recipe and I am happy to report that it was worth it. This is the Barefoot Contessa’s famous recipe with some minor tweaks. It made a huge batch that you can take to a barbecue or nibble on all weekend. It’s light and full of vibrant vegetables. A light summer dinner during these steamy times in the Midwest.

Summer Panzanella Recipe // @nicoledula

3 Notes Leave a Note

  1. I have no idea how we would survive without our air conditioner. Even though it’s only in our bedroom/living room it has been a life saver these past few days as the temperature in New York hit 103-degrees. You are a stronger woman than I. Though I guess I could survive a major heat wave without ac if I were eating this panzanella too.

    • Naomi – We are lucky to have several mature trees that shade our house from the most brutal heat. I have two baking projects lined up this weekend and I’ll probably have to get up at 4 am to take advantage of any cool breeze we may get.

      Jessica – Thanks! I love the colors in panzanella.

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