This bread salad is bursting with summery flavours: sweet peaches, ripe tomatoes, creamy mozarella and fragrant mint and basil – all served with crunchy ciabatta croutons. Panzanella originally stems from Tuscany and is usually a simple salad made with tomatoes and stale bread. I like to grill the bread in a griddle pan, to add a smoky dimension to the salad. The bread will soak up some of the lovely dressing, while still retaining a bit of crunch.
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