[2] Stonefire makes delicious naan in a variety of flavors (photo courtesy Stonefire).

[3] A summer panzanella with peaches, tomatoes and prosciutto. Here’s the recipe from Good Eggs.

Most people add these “salad ingredients” to a green salad, but we suggest a different type of salad: panzanella (pon-zon-ELLA), a Tuscan bread salad.

Panzanella isn’t as popular in the U.S. as it should be, and we don’t understand why. It’s easy to make and a great use for day-old or two-day-old bread.

Restaurants, take note: You should have plenty of yesterday’s bread, along with customers eager for some panzanella.

The bread doesn’t have to be stale. You can lightly toast fresh bread, which is what is done in the recipe below.

Panzanella has long been an easy way to make a meal from whatever is in the kitchen or garden. A peasant food, it has crossed over as a treat for foodies. Here’s the history of panzanella.

Panzanella can be a first course or a main, vegetarian or topped with proteins. Here are some of the recipes we’ve enjoyed in prior seasons:

 
 
TODAY’S RECIPE: FUSION PANZANELLA

Our colleague Hannah Kaminsky has given panzanella the Indian-Middle Eastern fusion treatment, incorporating garlic-flavored naan (available in many supermarkets) and curry powder from India, and chickpeas and tahini from the Middle East (photo #1).

“Salads aren’t just leafy greens and mix-ins like carrots and celery, most commonly associated with the word.

“Once you peel back that initial concept, ‘salad’ is a stunningly diverse universe of culinary possibilities.

“Salads are most frequently thought of as chilled or room-temperature dishes, but they can also be served warm [check out this Caesar salad with grilled romaine; here’s how to char vegetables].

It was only a matter of time before I used one of my favorite breads, garlic naan (photo #2), into a flavorful bread salad that I shoveled into my mouth by the forkful.

“Lightly toasting it to a crisp exterior and bestowing it with a golden curry dressing, this is a combination I could eat on repeat all summer long, and well beyond.

“Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative addendum. As we’ve established, a salad is anything you want it to be, if you just believe in it.”

This recipe is vegetarian. You can make add your favorite protein: grilled chicken, fish or tofu; prosciutto or salame; shrimp; or a combination.

Some leftover lamb roast worked great for us, as did some fresh basil from our window herb garden.

The recipe also takes a slight twist. Panzanella originated so the vinaigrette could soften stale bread. Here, the naan is toasted to be crisp, like croutons.
 

Ingredients For 2 Entree Salads Or 4 First Courses

Preparation

1. TOSS the sliced tomatoes and cucumbers with half of the salt. Set aside for about 15 minutes to draw out some of the excess liquid. Drain the extra water they’ve given off. Meanwhile…

2. COMBINE the sliced naan with 1/2 tablespoon of olive oil and spread the pieces out in an even layer on a baking sheet. Run under the broiler in set to high for 10 to 15 minutes, until toasted golden brown and crisp. (Editor’s note: We used our toaster oven. The consistency is different, but it works.)

3. WHISK together the remaining oil, lime juice, tahini, curry powder, black pepper, and remaining salt to create the dressing. Toss everything into a large bowl, including the drained vegetables, toasted bread, dressing, chickpeas, and cilantro, and mix well to combine. Serve immediately before the naan can get soggy.

________________
*These are the long, slender cucumbers. You can substitute two kirbys.

Updated July 2026

July 25th is National Hot Fudge Sundae Day (November 11th is National Sundae Day).

How to celebrate? With a DIY hot fudge sundae bar!

Every ice cream flavor works well with fudge sauce, so you can stick with vanilla or offer as many flavors as you like.

You don’t need sundae dishes, although anything glass shows off the dessert better than ceramic bowls.

If you don’t have enough bowls, see if you can borrow some. The bowls can be mixed designs; in fact, trendy restaurants often use mismatched plates, bowls and glasses.

If you don’t have pretty bowls, consider wine glasses. The easiest option is 9-ounce hard plastic party cups.

> The difference between hot fudge and chocolate sauce.

> Sundae bar ingredients.

> Beverage pairings.

Elsewhere on The Nibble:

> The history of the ice cream sundae.

> The history of hot fudge sauce.

> The history of ice cream.

> The different types of ice cream and frozen desserts: a photo glossary.

> The year’s 50+ ice cream holidays.

> The year’s 8 ice cream drink holidays.
 

[6] Is it hot fudge or chocolate sauce? The answer follows (photo © Sugar Plum Chocolates).
 
 
THE DIFFERENCE BETWEEN HOT FUDGE & CHOCOLATE SAUCE

While many people—even those in the industry of making it or developing recipes—use the terms interchangeably, there is a difference.

 
 
HOT FUDGE SUNDAE BAR INGREDIENTS

 
Plus:
 
Garnishes Of Choice

 
Preparation

1. SET out the ingredients plus scoops, spoons, napkins and service plates (to catch drips).

2. SET the fudge sauce over a tea candle or other burner to keep warm and pourable.

3. GET ready to Instagram!
 
 
BEVERAGE PAIRINGS FOR HOT FUDGE & OTHER CHOCOLATE ICE CREAM SUNDAES

[2] Pretty bowls work fine (photo © The Wholesome Junk Food Cookbook).

[3] Chocolate on chocolate (photo © Viktor Hanacek | Pic Jumbo).

[4] What can beat a sundae built on a blondie, brownie, or waffle (photo © Very Best Baking)?

[5] Chocolate stout, which makes a great adult ice cream float, can also accompany a hot fudge sundae. See more beverage pairings below (photo © The Nibble).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[2] We use San Pellegrino’s Aranciata Rossa, a sparkling blood orange soft drink (photo courtesy San Pellegrino).

We’re at the height of stone fruit season, so what’s with the apples and pears?

Make a stone fruit sangria, and make it even more summery with rosé as the base wine.

What are stone fruits? Here’s the scoop; some of the most popular are apricots, cherries, nectarines, peaches and plums.

The stone fruits season is in the summer. Enjoy them while you can!
 
 
RECIPE: ROSE SANGRIA WITH STONE FRUITS

We adapted this recipe from Saveur. You start by making a spiced syrup to sweeten the drink.

Here’s the history of sangria, a recipe much older than you might guess.