Panzanella

A summertime favorite, this classic Tuscan tomato and bread salad highlights the best veggies of the season!

1/2 small loaf sourdough bread
3 Tablespoons olive oil
1 teaspoon salt
2 large ripe tomatoes
2 small cucumbers
1 small red onion
2 red, yellow, orange or purple bell peppers
1/2 cup chopped kalamata and green olives
large handful of basil leaves
6 ounces ciliegine or bocconcini (fresh mozzarella balls)
1 large garlic clove, minced
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

View the full recipe at the Seasonal Veg Head →