This is one of my favorite recipes for summer tomatoes!

Panzanella Salad
Serves 6
Panzanella is an Italian salad that traditionally used day-old bread to add to a fresh tomato salad. We will be using good crunchy bread to make rustic croutons for our salad.

1 loaf county bread or sourdough bread town into bite sized chunks
4-6 beautiful tomatoes cut into chunks
1 red onion, thinly sliced
10 salty black olives, pitted and chopped
1-2 cucumbers peeled and chopped
1 bunch arugula chopped fine
2 tablespoons flat leaf parsley finely chopped
½ cup basil finely chopped
¼ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste

Preheat oven to 400 degrees. Toss torn bread with a drizzle of olive oil and salt and pepper to taste. Place on a baking sheet and toast for 10 minutes. Set aside to cool.

Combine all other ingredients in a large bowl, toss in croutons. Make dressing with vinegar, garlic, olive oil and salt and pepper and dress and toss the salad. Plate in tall stacks on plates.

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Uncategorized by Wendy Van Wagner