In the extremely rare case that you have any crusty sourdough left over, Panzanella is a fantastic way to use up any bits of crusts that you have knocking around.
Panzanella is a bread salad that was perfected by the farmers in the Tuscan countryside that uses ingredients that are in their back garden and that ripen wonderfully in the summer months. This classic Italian summer salad seems like it is too simple, too improbable that it is as delicious as it is - but it really is.
The final detail for this dish is giving it a little time to sit before serving - this is the step that is most difficult to do considering you will want to dive right in immediately! - but this is really where the magic happens. There needs to be time for the bread to absorb all the tomato-y chicken juices and for all of the ingredients together to mingle. There's a sweet spot where the bread has softened , but still has a little crunch. Mouthwateringly delicious, this salad is best eaten the same day that it's made.
