Panzanella Salad


Summer is winding down in the garden and I want to celebrate the lovely bounty of to moated one last time with a dish that highlights the intense flavor of my heirlooms. I added burrata and a little spicy salami to the dish to give it a little more depth.

2 lbs tomatoes, cut into bite size chunks
1/2 red onion, thinly sliced
1 roasted red pepper, cut into bite size chunks
3 gloves garlic, minced
8 oz bread, torn into bite size chuncks
Olive oil
Salt and pepper
2 TBSP red wine vinegar
2 TBSP olive oil
4 TBSP basil, torn into small pieces
1 oz thinly sliced salami
8 oz burrata, ripped into bite size chuncks

Preheat oven to 400. Spray bread with olive oil and spread out on a baking sheet. Cook for 10 minutes until browned.

Combine tomatoes, garlic, onions, red pepper, basil, red wine vinegar and olive oil in a large bowl. Toss to combine. Salt and pepper to taste. Let rest 30 minutes.

When ready to serve toss in croutons, salami and burrata. Serve.

Serves 2 – 4.