Panzanella

I absolutely love panzanella! All that bread soaking up the delicious vinaigrette along with the juicy vine ripened tomatoes, picked fresh from the garden, all make it the perfect summer salad. I like to mix cherry and regular size tomatoes.

Panzanella


4 cups good hardy bread like sour dough, cubed
2- 3 tablespoons extra virgin olive oil
kosher salt to taste
vine ripened tomatoes, diced
sliced cucumber- peeled-cut out seeds
red, yellow or green bell pepper, thinly sliced
red onion, thinly sliced- to taste
5-6 fresh basil leaves, chopped
extra whole basil leaves for garnish

Vinaigrette
whisk together~

2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
pinch of garlic powder
sugar to taste- about 1 teaspoon or more
1/3 cup of extra virgin olive oil
kosher salt and black pepper to taste

Toast bread cubes in a large skillet with oil. Sprinkle with salt. If too dry, add more oil. Or toast in the oven. I like to do it on the stove when it's hot outside.
Prepare the vegetables in a large bowl. Just before serving add the bread cubes and vinaigrette and toss. Salt and pepper to taste. Serve at room temperature.