A quick recipe for insalata panzanella
Chef. Beverley Rothlisberger To celebrate the peak of tomato season, we’re bringing you a delicious and relatively simple recipe that incorporates fresh, seasonable vegetables. This recipe for insalata panzanella comes from Chef Beverley Rothlisberger of George Brown College’s continuing education Mediterranean cooking program. Ingredients 6 cups day-old white bread, preferably focaccia 1 pint…