Tuscan Panzanella is a zesty bread salad and summer staple in and around Montefollonico. Usually made with cubes of crusty Italian bread, tomatoes, basil, cucumbers and a simple splash of vinegar and olive oil, it is infinitely customizable. The beauty of this recipe is that you can add or subtract ingredients to suit any taste. It’s one of those dishes that never disappoints.

To read the article by Trina Kaye and grab the recipe visit luxebeatmag.com.