Panzanella is a peasant dish that was made throughout Southern Italy when there was little else but bread and tomatoes to eat. These days it's graduated to upscale restaurants and here's a version I concocted using heirloom tomatoes, balsamic vinegar and a Fruttato olive oil. This is adapted from my own cookbook, "Deliciously Italian: From Sunday Supper to Special Occasions/101 Recipes to Share and Enjoy" (Citadel Press, 2006)

Share: