SUMMER VEGETABLE PANZANELLA (BREAD SALAD)

Serves 6; Recipe by Courtney McDonald

Ingredients:
-1 loaf good-quality crusty bread, sliced ½ inch thick
-1 tbsp olive oil
-1 clove garlic, finely chopped
-1/2 cup extra-virgin olive oil
-3 Tbsp. balsamic vinegar (or lemon juice)
-2 large heirloom tomatoes, hulled and diced into 1 inch chunks
-4 ears fresh corn, kernels removed
-1/2 medium red onion, thinly sliced
-I Armenian cucumber, halved lengthwise and sliced
-1 basket cherry tomatoes, halved
-1/4 cup torn fresh basil leaves
-salt and pepper, to taste

Preheat oven to 400 degrees F. Line the bread slices on a cookie sheet in a single layer and brush with the 2 Tbsp. olive oil. Toast in the preheated oven until edges begin to brown, about 7 minutes. Remove from the oven to cool slightly. When bread is cool enough to handle but still warm, tear into 1-2 inch chunks and place in a large mixing bowl. Toss with the chopped garlic, remaining olive oil and balsamic vinegar. Add the chopped tomatoes, corn kernels, red onion, cucumber, cherry tomatoes and basil
leaves. Season well with salt and pepper and toss to coat evenly. Serve immediately.

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