Our take on Panzanella, the rustic Tuscan salad, uses torn sourdough, vine-ripened tomatoes, and a classic vinaigrette — just like it’s been done for generations. It’s summer in a bowl, and it won’t last long.
Optional pancetta and anchovies add a savory kick, but it’s just as delicious vegetarian (or vegan — just ask!)
Dried sourdough bread, heirloom tomato, Roma tomato, roasted tomato, kalamata olive, roasted red pepper, red onion, basil, parmesan, pancetta, anchovies tossed in a tomato vinaigrette.
