One of the things I’m most proud of with my Italian heritage, is that I have descended from a people who turned leftover bread into a salad. I mean, what could be better?! What makes a Panzanella, or bread salad work, aside from the charred chunks of olive oil soaked ciabatta,  is the balance of sweetness and acidity that comes from the other fruits and veggies that are tossed along with it. As with many Italian staples, it is traditionally made with tomatoes. But not today! I’ve taken this classic Italian staple and turned the volume, flavor, and color up by simply using watermelon instead. How’s that for Italian ingenuity?!

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