{"id":8900,"date":"2017-09-10T20:03:00","date_gmt":"2017-09-10T20:03:00","guid":{"rendered":"https:\/\/thestarvingchefblog.com\/?p=8900"},"modified":"2024-04-17T14:42:38","modified_gmt":"2024-04-17T14:42:38","slug":"panzanella-aka-bread-salad","status":"publish","type":"post","link":"https:\/\/thestarvingchefblog.com\/panzanella-aka-bread-salad\/","title":{"rendered":"How to Make Panzanella with Stale Bread"},"content":{"rendered":"\n
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What’s Up, Hungry People,<\/h2>\n\n\n\n

Ever grabbed a nice loaf of crusty bread with the full intention of devouring it almost immediately, only to get sidetracked and let it go stale? This was exactly my situation recently with a rosemary herb sourdough loaf, so I decided to transform it into a panzanella.<\/p>\n\n\n\n

Panzanella is essentially a bread salad, which happens to be my favorite kind of salad. For my version, I used fresh tomatoes and peppers from my garden, along with English cucumber and red onions\u2014the fresher the vegetables and the staler the bread, the better the panzanella turns out.<\/p>\n\n\n\n

Stale bread is revitalized when made into panzanella. You don’t even need to let your bread sit out for days if you’re craving this dish right away. Another method for preparing panzanella is to cut and toast the bread at a low temperature until it’s about as hard as a crouton, but still slightly bready. The homemade Italian dressing soaks into the bread, leaving the center soft and creating an overall delicious bite.<\/p>\n\n\n\n