This is a twist on the traditional
panzanella, a classic cucina povera
dish which is usually made with
tomatoes and bread. In this recipe
I have used a variety of vegetables
and cooked them with sugar and
vinegar to give them an extra kick!
If you can find fresella, the
Pugliese hard double-baked bread,
in your local deli, I suggest you
use it, otherwise good country
bread slowly cooked in the oven
will do. This dish can be served
warm or cold and, if you increase
the quantities, makes a lovely
light lunch.
