3 cups day-old artisan bread, cut into ½-inch cubes 4 tablespoons olive oil 2 cloves garlic, minced 4 large vine ripened summer tomatoes, chopped 2 shallots, minced 12 basil leaves, thinly sliced 1 cup fennel bulb, shaved 1 red grapefruit, segmented, free of peel and pith 1/3 cup extra virgin
Improvising with panzanella salad is never a mistake.. andrewzimmern.com/2016/06/14/chi…
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Andrew Zimmern (@andrewzimmern) February 16, 2017
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