Do you have more tomatoes and cukes in your garden than you know what to do with? Or do you just want to try something new with your salads? Either way, this dish fits the bill. It’s a very simple panzanella (bread) salad–Easy, fresh, and very filling. I love the way the vinaigrette dressing soaks up the bread cubes and adds a perfect amount of flavor. Here’s how I make it, but you can add other veggies/ingredients to suit your taste. I’ve used bell peppers and basil in this too.
1 cucumber, partially peeled, halved and sliced
1-2 tomatoes (quartered and sliced), or 1-2 cups cherry or grape tomatoes (halved),
pitted Greek olives (1/2 cup, or to taste)
1/3 loaf 100% whole grain bread, cut into cubes (for you locals, Wegmans sells a great organic 100% whole wheat loaf in their bakery)
Dressing: Equal parts olive oil, balsamic vinaigrette, a little black pepper, a little lemon juice, whisked together. Can adjust quantities to taste.
Bake the cubed bread on a cookie sheet for a few minutes or until browned but not hard. Combine with vegetables and olives in a bowl. Add dressing and toss, making sure dressing covers bread.
That’s it! Serve and enjoy.