The perfect summer appetizer, these stuffed tomatoes feature a bright and zingy bread and vegetable panzanella filling.

Season with salt and pepper. Add a drizzle of olive oil and vinegar and mix it all. Serve and grate some parmesan on top. There you are, your Panzanella salad is ready ! read more ...

Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean. Each serving provides 200kcal, 4g protein, 19g carbohydrate (of which 5g sugars), 11g fat (of which 1 ...

Panzanella Recipe: Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread. This salad is great ...

The star of this panzanella is the tomatoes ... make sure the spongy bread soaks up all the juices. Finally tip your salad leaves onto a serving plate and drop the contents of the bowl over ...

bone-in, skin-on chicken breasts (1 large or 2 small) Preheat oven to 400°. Pat chicken dry with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Into a large ...

To me, the essence of this panzanella is using tasty fresh tomatoes to bring life back to the old bread, along with a bit of olive oil and salt. I like to spoon the dressing on top of the salad ...