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Summer tomatoes are the best type of tomatoes. So pick up some tomatoes from you local farmers market, or your garden if you have one, and make this Panzanella Salad. This is one of my favorite recipes throughout the summer. You get fresh tomatoes, a little bite from the onion, crunch cucumber, and slight crispy but slight soft bread. All seasoned to perfection!
This recipe is for 2 servings - enough for 2 people or a big bowl to yourself. You can easily multiply this recipe if you're cooking for a crowd.
Cut the bread into cubes, drizzle with olive oil and season with salt and pepper. Bake at 350º until crispy.
Place the cut tomatoes in a strainer over the salad bowl, liberally season with salt, and let the tomatoes sit for 20 minutes to remove excess juices.
Remove the tomatoes from the strainer and make a dressing with the excess tomato juice. Add the white wine vinegar, EVOO, salt, and pepper to the juice, and whisk until emulsified.
Add the veggies along with the bread and basil back to the bowl with the dressing. Then mix until fully combined.
Allow the salat to sit for 10 minutes so the flavors come together and the bread soaks up the dressing.
- 2 Large Beefsteak or Heirloom Tomatoes
- 2 Persian Cucumber (or 1 large)
- 2 Slices of Good Italian Bread
- 1/4 Red Onion, sliced
- Basil Leaves, thinly sliced
- 2 tbsp White Wine Vinegar
- 2-4 tbsp EVOO
- Salt and Pepper, to taste
- Prep all your veggies by cutting the tomatoes and cucumbers into even size pieces, slice your red onion, and thinly slice the basil.
- Cut the bread into cubes (roughly the size of the tomatoes and cucumber, or a little smaller), and season with salt, pepper, and a drizzle of olive oil. Bake at 350º until crispy.
- Place a strainer over the salad bowl, add and liberally salt the tomatoes. Allow the tomatoes to sit for 20 minutes so the excess water/tomato juice runs out.
- Remove the tomatoes from the strainer and set aside. Then make a dressing out of the tomatoes juice with the vinegar, EVOO, salt and pepper. Then add all the veggies back to the bowl along with the bread and basil. Toss until fully combined.
- Allow the salad to sit for 10 minutes so the flavors come together and the bread soaks up the dressing.