Panzanella is a bread salad popular in the Tuscany region of Italy. Made with tomatoes, onions, basil and peppers, panzanella is a wonderful way to enjoy your garden-fresh vegetables and herbs. Some panzanella recipes call for cucumbers and anchovies; we added broccoli and parmesan cheese to ours.
Prepare the vegetables and dressing in advance and refrigerate them separately for up to a day. Toast the bread and store it in an airtight container at room temperature for a day. Just before serving toss the salad together.
Place broccoli florets and 1 tablespoon of water in a microwave-safe dish. Cover and microwave on HIGH until the broccoli is crisp-tender, about 1 to 2 minutes. Rinse the broccoli with cold water to cool, then drain it well.
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