This meal was the result of one of those moments where you have a flash of brillance and realize that you have everything you need at home to make a good dinner (thank goodness I picked up a loaf of bread the day before and our heirloom tomatoes were still good). I really should thank Deb of Smitten Kitchen for introducing me to panzanella. During asparagus season I made the Spring Panzanella a few times and then I made her Summer’s Last Hurrah Panzanella and both are delicious. If the tomatoes and cucumbers hold out I might just make this panzanella one more time despite the grey and rainy weather. I also added some blanched green beans since I had them and think they worked nicely, used a combination of lemon cucumbers and small english cucumbers, and I had to use white wine vinegar instead of champagne vinegar. But it was oh so good. The huge bread cubes worried me at first, but her directions for toasting them made them just the right amount of crispy yet soft. The worst thing I can say about this dish is that I ate the leftover serving (I made about 2/3’s of the recipe) about 3 hours after dinner because I wanted more (and now my mouth is watering looking at the photo).
Summer’s Last Hurrah Panzanella from Smitten Kitchen.