Monday, July 26, 2010

Panzanella with Heirloom Tomatoes

If I had to eat only one thing during the summer it would be garden tomatoes. Panzanella is an Italian bread and tomato salad and can contain almost anything from one's garden.

4 heirloom tomatoes, roughly chopped
1 small red onion, roughly chopped
1 small cucumber, sliced
3 cloves fresh garlic, minced
1/4 cup fresh basil, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
Salt & Pepper to taste

1 baguette, sliced and toasted

Pre-heat oven to 375 degrees. Place sliced baguette on baking sheet and drizzle with olive oil, salt and pepper. Bake until golden brown, about 20 minutes, turning once.

Whisk together vinegar, oil, and garlic. Add tomatoes, onion, cucumber and basil to vinegar mixture and toss to coat. Add salt and pepper to taste. Right before serving mix bread with tomatoes and enjoy!

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