The name is a combination of the Italian words for bread (pane) and a soup bowl (zanella). Like many traditional dishes, panzanella salad was created by peasants as a way to prevent food waste.

Toss the bread, tomatoes, onion and shredded basil leaves in a large bowl until well mixed. Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly. Season to taste with salt ...

After trying a bread bowl for the first time, you'll want to make all the time for soup season and beyond! Preheat your oven to 350°F. Place your loaf of bread on a clean cutting board.

Look for the cheese to turn golden brown around the edges. While the bread is baking, prepare your autumn salad. In a large ...

In a bowl, whisk the red wine or white wine vinegar ... Panzanella, the summery Italian bread salad made with ripe tomatoes, is one of the best known. This variation uses multigrain or wholewheat ...

Pour the juices over all and serve. Bread salad with currants and pine nuts Preheat the oven to 450 degrees. In a small bowl, soak the currants in the water and red wine vinegar until plumped ...