Mostly Panzanella

I tried farro panzanella for the first time in Italy. Traditional panzanella is a bread, tomato, cucumber salad dressed with olive oil and vinegar. It was created by those enterprising Tuscans who needed a use for stale bread. Ribollita (Bean & Bread Soup) and Pappa Al Pomodoro (Tomato & Bread Soup) are also their creations.

Now, I've never been a fan of traditional panzanella. Mushy bread? Ick. But farro panzanella is something else. Fresh, zingy, with a slightly chewy texture from the farro (or spelt). The perfect summer salad. Click on for my interpretation!