It has been too long since I’ve blogged. Seriously. I won’t drone on about school and homework though, as that can be tedious to read and straight up boring. However, this weekend I’m taking some time FINALLY to blog a quick, easy and delicious summer tomato salad recipe. If you have an abundance of tomatoes in your garden like we do, this is a great way to use them up before they sit on your counter for too long. This salad is an amazing complement to some angel hair with homemade pesto (hint hint that’s we ate it with).
We have this dish so often, and I never get tired of it! With some nice bread and a bowl of this salad, my dinner is complete. That’s how delicious it is!
Garden Tomato Panzanella
4 cups cubed bread (about ½ inch cubes)
1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste, as well as herbs (we used thyme)
3-4 very large tomatoes, cut into cubes
drizzle balsamic vinegar
¼ cup extra virgin olive oil
1 garlic clove, peeled and minced
Salt and pepper to taste
1 cup loosely packed fresh basil leaves (from 4 to 5 sprigs)
1/3 cubed or shaved asiago, parmesan, gouda, or whatever cheese you have on hand!
Preheat the oven to 400F. Place the bread cubes in a large bowl and toss with olive oil, herbs, salt, and pepper. Dump onto a large parchment lined baking sheet. Place the coated bread cubes into the oven and bake for 10 to 12 minutes, or until croutons are golden brown and crunchy. Remove and set aside.
In a large bowl, combine the cut tomatoes, olive oil, garlic, salt and pepper to taste. Stir to combine. Allow this mixture to sit for at least 10 minutes to let the juices out. Drizzle with balsamic vinegar and right before serving add the basil and croutons on top. My family prefers to add about 1/4 of the croutons on top of the salad, and then each person will add as many croutons they want into their own bowl so they don’t get soggy.