Recipe courtesy of Rachael Ray

Panzanella with The Works

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste. 

Cook’s Note

Bread that is too dry or tough to cube can be soaked in water and squeezed dry, like a sponge, before cubing. I store left over or purchase day-old Tuscan style breads in plastic bags, which keep them moist enough to cube.

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