I love tomatoes in the summer. Being in season, they’re cheap, healthy and delicious. So I am constantly trying to find new ways to incorporate them into my summer meals.
Panzanella has become one of my favorite additions to my dinner “salad” rotation. I used tomatoes, red pepper, cucumber, red onion and basil, but feel free to add any veggie/herb you have on hand. This is a perfect make-ahead meal because the longer it sits (about 3-4 hours), the better it tastes!
Recipe – Panzanella
3 vine ripened tomatoes, cut into cubes
1 red pepper, cut into cubes
1 hothouse cucumber, cut into cubes
1/2 red onion, thinly sliced
1 small loaf of day-old Italian/ French bread (cubed approx. 6 cups)
1/2 cup olive oil
1/3 cup red wine vinegar
1 garlic clove, minced
1 bunch of fresh basil, torn
6 ounces fresh mozzarella, torn
Salt and freshly ground pepper
Combine tomatoes, red pepper, cucumber, onion and bread in a large bowl.
Whisk together olive oil, red wine vinegar and garlic. Pour over above mixture. Top with basil and mozzarella. Add salt and pepper to taste. Let sit for about 30 minutes and up to 3-4 hours.