Kumquat's Panzanella (Bread and Tomato Salad)

From: Reddyrat

On Aug 12, 2008

This was fabulous! And very easy. I omitted the olives and used white cheddar. I also included the olive oil. This made a fabulous side dish and will be made frequently in the summertime!

From: CindiJ

On Aug 7, 2008

I had been waiting for the longest time to make this recipe. We finally got heirloom tomatoes and I splurged on fresh mozzarella. This is wonderful! Summer Party in your mouth wonderful! We did omit olives (DH preference) otherwise, made exactly as written. DH thought the recipe was well written and easy for him to follow. We will be sharing this recipe and enjoying as often as possible. Thank you so much for posting a great recipe!

From: twissis

On Jul 3, 2006

We really liked this salad. I tripped across the recipe the same day my DH came home from the store w/2 loaves of Ciabatta bread I had never eaten before, but he bought on sale (I’ll let you guess why). In my book, that’s a sign. I made the salad as written, but had no mozzarella & just used grated Parmesan. I enjoyed the bread in it & it was light enough to be ideal for most hearty Italian meals. Its versatility makes it special. Adding pepperoni, mushrooms & pasta = a satisfying 1-dish meal … or … adding baby shrimp &/or avocado = a lovely lunch salad, etc., etc. Thx for posting this keeper for us.

From: Galley Wench

On Jul 3, 2006

Wonderful Salad! Love the dressing. Served it to guest last night and it was an instant hit. Used some of my leftover sourdough bread. I did not add the salt to the dressing, however added fresh garlic. Served over a bed of baby greens. Very pretty. Found that we needed more dressing than the original recipe so would suggest making 1 1/2 times the recipe for four people. Thanks for sharing.