Panzanella salad

 

  Nothing says summer like a good tomato salad! At least to me, that is. Add to it the heartiness of garlic bread croutons and you have a perfect little lunch. For best results, enjoy it outside, while listening to the birds chirping and watching the breeze gently sway the trees.   

   Ingredients (serves 4)

- 4 loaves of bread (preferably rustic type bread but you can use any type, gluten-free included), cut into cubes
- 1 pint cherry tomatoes, cut in half/ 2 tomatoes, sliced
- 1 cucumber, diced
- 1 pepper, diced
- 1/2 red onion, thinly sliced
- 2 garlic cloves, minced
- a few parsley sprigs, finely chopped
- extra virgin olive oil
- 1 Tablespoon lemon juice, freshly squeezed
- 2 Tablespoons balsamic vinegar
- sea salt and pepper

    Place the bread cubes on a baking sheet, sprinkle with the minced garlic, drizzle with evoo and toss to coat. Broil until golden. In a bowl, combine the tomatoes, cucumber, pepper, onion, chopped parsley, bread croutons, add salt and pepper, drizzle with the lemon juice, balsamic vinegar and 2-3 Tablespoons of evoo. Serve immediately.