Fall

Summer Tomato Panzenella

by:
September 13, 2013
Author Notes

This is a great way to use wonderful late summer tomatoes from your garden or the farmers market. —Kelli

  • Serves 2
Ingredients
  • Salad
  • 2-3 Roma tomatoes, chopped OR 1 cup cherry tomatoes, halved
  • 1/3 cup chopped cucumber
  • 1/4 small red onion, halved and thinly sliced
  • 10-20 basil leaves, torn
  • 1 cup good crusty bread, cubed and toasted in oven until lightly browned
  • 2 cups green leaf or romaine lettuce, torn
  • 1/4 cup fresh mozzerella (cieligine or perline work well) OPTIONAL
  • salt and pepper to taste
  • Dressing
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 small clove garlic, pressed or finely minced
  • 1/2 teaspoon dijion mustard
  • salt and pepper to taste
In This Recipe
Directions
  1. Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes Place all dressing ingredients in a jar and shake to combine and emulsify. Add bread and dressing. Toss and serve.

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