May is #NationalSaladMonth and Michelle at Abigail’s Oven has an amazing recipe for Panzanella, a salad made with toasted bread cubes soak up the olive oil, garlic, and robust tomato flavors in this bright Tuscan summer salad that was designed to use up stale bread.
This salad also qualifies as an entry for #MediterraneanDietMonth. Her recipe uses parmesan cheese and finely chopped Marcona almonds
One easy way to make salads stand out is to make your own croutons with a loaf of Abigail’s Oven Sourdough Country bread. This is an easy recipe do get it done
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Good news: fermentation breaks down the gliadin protein in hybridized wheat, which has opiate-like properties and appetite-stimulating effects
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