I went to the farmers market this past weekend and got a few heirloom tomatoes. I am big into different summer salads and thought I would make a panzanella salad. I love this salad because it’s easy, flavorful and has a light dressing. It’s perfect when entertaining a big crowd too! What are your favorite summer salads?
- 5-6 large heirloom tomatoes
- 1 loaf of sourdough bread. Stale bread works best but you can toast if you only have fresh bread
- 1 Red Onion
- 1 seedless english cucumber
- Red Wine Vinegar
- 1/2 cup Fresh Basil Leaves
- Salt & Pepper
- If you’re using fresh bread, we have to crisp it up so it doesn’t get soggy! Pre-heat the oven to 275 and tear bread into small bite size pieces. Drizzle with olive oil and toast for 20-30 minutes until the bread starts to brown and gets crispy.
- While the bread is cooling, cut the tomatoes into large pieces and throw into a bowl
- Slice the cucumber into very thin pieces. If you have a mandoline slicer, this will make it easier! I like to keep the skin on the cucumbers but you can peel them if you’re not into the skin
- peel and slice the red onion into thin slices and then add cucumber slices and onion to bowl
- Throw a few tablespoons of EVOO, red wine vinegar and salt & pepper onto the veggies and mix well. Tear up the basil into small pieces and mix in. Add the bread just before you get ready to serve. It should stay crisp for a few hours! Enjoy