Panzanella

Serves: 4-6 | Cook Time: 45 minutes

This dish is another idea for a way to enjoy those fresh summer veggies: tomato, cucumber, onion, bell pepper, and basil. Capers or kalamata olives would be a nice addition as well for a salty kick.

INGREDIENTS

• 2 lb heirloom or slicer tomato cut into bite sized pieces
• 2 teaspoons + 1 teaspoon salt
• 3 slices good bread, cut into 1 inch cubes
• 1 tablespoon + ½ cup olive oil
• 1 small red or fresh white onion, cut into thin crescent moons
• 1 large cucumber, peeled and seeded and cut into quarters lengthwise, then ½ inch slices
• 1 bell pepper, seeds removed and cut into 1 inch cubes
• Generous handful of basil leaves, roughly chopped with a sharp knife
• 2 cloves garlic, finely minced
• ½ teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• Fresh ground black pepper to taste

DIRECTIONS

1. Add tomatoes to a colander over a bowl. Sprinkle with 2 teaspoons of salt and toss to mix. Allow to sit for approximately 15 minutes.
2. Add 1 tablespoon of olive oil, cubed bread, and 1 teaspoon of salt to a skillet over medium heat. Toast the bread into the skillet, tossing occasionally. Add more olive oil if needed.
3. Whisk about half of the tomato juice that was extracted along with the garlic, dijon mustard, white wine vinegar in a bowl. Slowly drizzle in olive oil as you continue to mix to emulsify the vinaigrette. Season to taste with salt and pepper.
4. Add tomato, onion, cucumber, bell pepper, bread, and basil to a large bowl. Drizzle vinaigrette over the veggies and toss to coat. Serve immediately.