Summer Panzanella Salad (Tuscan Tomato & Bread Salad)

This dish is an absolute celebration of summer veggies: juicy tomatoes, crisp cucumbers, fresh basil, sharp red onion, garlicky toast bites and a zingy basil vinaigrette to tie it all together.

Top with grilled chicken breast or salmon, or eat a big bowl by yourself!

This dish is best eaten immediately and without leftovers!

Serves 2

Ingredients:

2 Tbsp. butter

2 cloves garlic, smashed with the side of your knife

4 slices quality sourdough bread, cut into squares (if you don’t have sourdough on hand, use what you have! It’s also fine if it is stale)

4-5 medium heirloom/slicer tomatoes (choose different colors to add dimension), diced into bite-sized pieces

1 large cucumber, diced

1/2 medium red onion, sliced into super thin half moons

2 balls of burrata, fresh mozzarella pearls, or chopped fresh mozzarella

salt and pepper

torn basil for serving

Optional: feel free to play around with this and add capers, chopped olives, sweet or bell peppers, etc

Basil Vinaigrette:

2 cloves garlic, minced

juice of one lemon

¼ c. red wine vinegar

1 tbsp. honey

1 tbsp. dijon mustard

1/3-1/2 c. quality olive oil

½ c. fresh basil, chopped

salt and pepper

Directions:

Make your vinaigrette: In a small bowl, whisk together all ingredients except for olive oil and basil. Then, slowly drizzle in 1/3 cup of the olive oil while whisking vigorously. Add in the basil. Taste— it should be quite acidic.

In a medium bowl, add together the tomatoes, cucumber, and onion. Drizzle in enough of the vinaigrette to coat everything and give it a gentle stir. Let the flavors meld together while you make the toasted bread bites.

In a medium saucepan over low heat, melt the butter. Add in the smashed garlic and let cook until the garlic is golden brown, but be sure not to let it burn. Swirl the butter in the pan every 30 seconds or so to make sure the garlic infuses it. Once the garlic is golden brown, remove it and set on your cutting board.

With the heat still on low, add the bread cubes to the pan and toss to coat in the infused butter. Cook for 2-3 minutes or until golden brown and flip. Let cook 2-3 more minutes or until golden brown. Make sure you don’t burn the bread bites; you want them to by crispy like toast but not crunchy like a crouton.

Add the bread cubes to the bowl of tomatoes, cucumbers and onion. Mince your toasted garlic and add that to the bowl. Give it all a gentle stir.

Divide into bowls and top with burrata or other cheese. Season with a generous sprinkle of salt and pepper and top with more basil. Yum!