Panzanella with Homegrown Tomatoes & Homemade Ciabatta

Just a few steps away from our kitchen is our edible garden where I picked different varieties of tomatoes that I used for our panzanella. Panzanella is a tomato and bread salad from Tuscany. For the bread, I used the ciabatta that I left in the oven a little longer than I should the other day. The ciabatta and some tomatoes were sliced into cubes. The cherry ones were sliced in half. A drizzle of olive oil and balsamic vinegar, then topped with basil chiffonade. And there goes our colorful panzanella. In the second half of the video, I showed clips of how I made the ciabatta as well as pandesal. Pandesal is a Filipino version of dinner rolls.

Video on YouTube, link below...