Panzanella’s one of my signature, I-bring-it-to-everything dishes, whether it be classic or Greek-inspired. So when I was trying to think of Mexican dishes for a themed barbecue, John immediately suggested adapting the dish and Mexican-ing it up. Easy enough!
About 2/3 loaf jalapeno cheddar bread, cut into cubes and toasted
1 tomato, chopped
3-4 roasted tomatillos, chopped
large handful queso fresco, crumbled
1/2 red onion, sliced
1 red pepper, chopped
1 green pepper, chopped
2:1 ratio olive oil to cider vinegar
1 lime, juiced
cumin and oregano, to taste
salt and pepper, to taste
Toss all ingredients together with dressing. Serve before bread gets soggy.