We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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I made fresh French bread today so I can’t wait to use it for this recipe! I’ve never had it before though – should I plan on using it as a “main dish” for lunches, or as a side to something else (suggestions?) for dinner?
All I can say is OMGoodness! Delicious! I made the whole recipe for hubby and myself. We just ate the salad itself for dinner. This salad blew my husband’s socks off! He kept saying that he couldn’t believe how much flavor this salad had and just how good it is. This coming from a total meat and potatoes guy. The recipe is such a keeper for us. Yay!
Made this last night for my brother and my husband…we all loved it! I used a healthy grain bread and kalamata olive bread instead of the french…I love how the bread is toasted in the olive oil before it hits the salad…WOW! Forgot the capers though…
This was really good, we halved it, and it still made plenty for 2 and leftovers. Of course I left my camera in my parents camper, so I have NO pictures, and it may take a few weeks before I can get it back!!
I loved it. A great side dish (and it does definitely need to be halved). I left out the peppers and put Kalamata olives and chopped sun dried tomatoes in instead (with some blue cheese too of course. How can you have any kind of salad without blue cheese?).
This was actually the fourth time I have made this recipe just this summer. A lot of my family members are dieting and this is perfect for them! I noticed that some bloggers were talking about halving the recipe. I thought it was ironic because I always double the recipe and still don’t have many left overs.
By the way. . . I thought the 14th was friday, so I didn’t post until just now (about 1:03 am (eastern time) on friday morning. Sorry, but its up and there are pretty pictures! YAY!
A lot of bloggers are commenting on not being able to keep the panzanella. Here’s an idea . . . After toasting the bread, keep it separate from the salad. Serve the salad and bread and let people add the bread on top of their serving. They can mix it in if they want it to pick up the dressing. When storing, keep the bread on the counter (out of the sun) in a zip top bag. (The salad can go in the fridge. 😉 ) I have kept the bread for up to 3 days. I am a little weird about trying it for longer. Hope this helps!!!