This tomato and bread salad is winterized with roasted brussels sprouts. If you have never added anchovy (or fish sauce) and red pepper flakes to your veggies before roasting, stop everything you are doing and try it now. It is that good.
By Bria Helgerson
While panzanella may be a summer staple for anyone who loves a good tomato, its just not the same in the winter when tomatoes have a tendency to taste like cardboard. With a few twists, a hot pan, and some juicy cherry tomatoes, you can have a bright and healthful panzanella salad even in the dark, mind-numbingly cold month of February.Print
Bria Helgerson is a Chicago based food blogger and pastry school student. Lover of all things sweet and savory, she cooks, bakes, and blogs as she navigates her culinary life at her website These Peas Are Hollow.