Panzanella, a Classic Summer Salad

Our local Farmer's Markets are in full swing now!
The Corn is so sweet, the tomatoes bursting with flavor, and in another week we will have
delightful cling-free peaches!  (nothing better than a juicy fresh peach!)

I am having school chums and their spouses to dinner next week and was giving our menu
some thought.

One of my favorite summer salads is Panzanella, a Tuscan Bread and Tomato Salad.  It
originated as a way to use up stale bread with the tomatoes.  However, you can add cucumbers,
peppers, onion, even mozzarella!

I use ciabatta bread and cut it into large cubes and then toast it in a 375* oven for about
20 minutes, til crisp and firm.  (this will prevent it from getting totally mushy when mixed
with the tomatoes, their juices and the vinaigrette)

Panzanella Salad

2 lbs. ripe tomatoes, cut into chunks
2 t. kosher salt
6 c.  bread cubes, toasted and cooled
1/2 red onion, cut into chunks
1 c. cucumber, peeled, seeded and cut into chunks (optional)
1/2 red bell pepper, seeded, cut into chunks (optional)
1/2 green bell pepper, seeded, cut into chunks (optional)
5-6 oz. fresh mozzarella, cut into bite-size chunks (optional)
fresh basil leaves

(You can also use grape tomatoes, or a combination)

            Vinaigrette (My Addiction!)

             1 c. fresh parsley, chopped
             10 large fresh basil leaves, chiffonade
             3 garlic cloves, crushed
             1/4 c. good quality red wine vinegar
              3/4 c. extra virgin olive oil
             salt and pepper to taste
             drizzle of honey if too acidic

Salt the tomatoes in a bowl and let rest to create juice.  In bowl, put all other ingredients and
then add tomatoes, tomato juices and vinaigrette, tossing well.  Allow to rest about 45 minutes
before serving, tossing again to distribute juices.

I hope you have an opportunity to prepare and enjoy this wonderful salad (almost a
meal!)