Summer panzanella salad with pesto vinaigrette

Pesto Italian cuisine

I have avoided panzanella salads like the plague for 99.9% of my life (crippling aversion to even the suggestion of soggy bread) until essentially this moment I made one myself and discovered that if the bread-to-greens ratio tips slightly in favor of greens, the dressing trends toward a thick sauce (the better to avoid sogginess), and the croutons are definitively toasted to burnished bronze then I’m good to go. <br /> <br />This is that recipe, plus stone fruit. An excellent dish for dinner with friends – fresh, light, filling, and gorgeous. <br />