When I was a child, I would basically live on tomatoes alone for the entire summer.
Both my parents and my grand-parents grow a vegetable garden, with tomatoes having place of pride, which means there would be a tomato glut from early July until late September.
I might not be partial but they’re the best tomatoes I’ve ever tasted and I would have them for breakfast, lunch and dinner.
Much like an apple, still in my pyjamas and the first shoes I’d find for the former, simply drizzled with olive oil and sprinkled with a pinch of fleur de sel the rest of the time.
Truth be told, the classic panzanella salad is basically a fancy-name, glorified version of that simple salad.
One that also doubles as a delicious, clever way to use up bread that’s a bit past its best.
a.k.a. the dream for little bread-loving, waste-loathing Frenchie me.
Panzanella is lovely served on its own with a glass of chilled rosé as a simple summer supper, but also works wonders as part of a picnic or BBQ spread.
You really can’t go wrong with it… Give it a try and I’m sure you’ll love it as much as I do…
… from my head to-ma-toes!
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More Summer recipes:
Satay Chicken Salad (GF, Dairy Free)
Best Ever Guacamole (Vegan, GF)
Pineapple Fizz Mocktail (Vegan)
Cake and Whisky 