I want to serve a hearty Panzanella as a min lunch course - any ideas for what I could serve w. it?

How about some sliced fresh Mozzarella drizzled with olive oil. Roasted pepper. olives. lots of wine

 
Agree with Charlie. But also, it's pretty much a meal in itself, so you don't really need

anything with it (except the "lots of wine," preferably a Chianti).

Note that in Italy panzanella is often an antipasto these days, preceding a lightish summer meal. In the old days it was a main meal to use up stale bread, which is the way I still prefer it, loaded with ripe tomatoes, anchovies, olives, roasted peppers, capers, olives ...

 
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